Introduction

Cheesecake tacos are a fun and delightful twist on a classic dessert. Crisp tortilla shells coated with graham cracker crumbs are filled with a creamy cheesecake mixture and topped with fresh strawberries and glaze. They’re perfect for parties or a special treat any time.

The image shows small taco-shaped desserts with three clear layers. The bottom layer is a golden-brown, crunchy shell shaped like a taco. Inside, the second layer is smooth and creamy white filling, swirled neatly. On top of that, the third layer is a glossy red strawberry sauce with visible chunks of strawberries, giving a fresh and juicy look. These desserts are placed on a white textured plate with a white marbled background. In the blurred background, there are whole strawberries and more of these desserts. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

7 9-inch tortilla shells
1 cup graham cracker crumbs
1 1/2 tablespoons granulated sugar
1/3 cup butter (melted)
8 ounces cream cheese (room temperature)
3 tablespoons cheesecake instant pudding mix
1 cup heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped strawberries
3/4 cup strawberry glaze

Instructions

Step 1: Preheat the oven to 400 degrees F.
Step 2: In a shallow dish, combine graham cracker crumbs and granulated sugar.
Step 3: Using a 3 3/4-inch circle cookie cutter, cut 3 circles from each tortilla shell.
Step 4: Prick each circle 6 to 7 times on both sides with a fork to prevent air bubbles.
Step 5: Brush each circle with melted butter, then press both sides gently into the graham cracker mixture to coat.
Step 6: Fold each coated circle in half to form a taco shape and pinch the seam.
Step 7: Place an inverted cupcake pan on a baking sheet and position the folded shells staggered between the cups to hold their shape.
Step 8: Bake the shells for 11 minutes until edges are brown and firm, then remove and cool completely in the pan.
Step 9: In a large bowl, beat cream cheese until smooth. Add pudding mix, 1/2 cup heavy cream, powdered sugar, and vanilla extract, then blend until combined.
Step 10: Pour in remaining heavy cream and beat until the mixture is fluffy.
Step 11: Fill a piping bag fitted with a Wilton 1M tip with the cheesecake filling.
Step 12: Pipe the filling into each cooled taco shell, starting in the center and moving outwards in a continuous motion.
Step 13: Mix chopped strawberries and strawberry glaze in a bowl.
Step 14: Spoon the strawberry topping onto the filled cheesecake tacos.
Step 15: Serve immediately for best taste and texture.

Tips & Variations

Use fresh fruit according to the season, such as blueberries or peaches, to change up the topping.
For a chocolate twist, sprinkle cocoa powder or mini chocolate chips onto the cheesecake filling before adding the fruit topping.
If you don’t have a piping bag, use a zip-top bag with a small corner cut off to fill the shells.

Storage

Store assembled cheesecake tacos in an airtight container in the refrigerator for up to 2 days. For best results, fill the taco shells just before serving to keep them crisp. Leftover cheesecake filling can be refrigerated for up to 3 days.

How to Serve

A row of small dessert tacos is arranged diagonally on a long white plate placed on a red cloth over a white marbled surface. Each taco has a light golden-brown shell with a slightly crispy and textured look. Inside, there is a thick, smooth layer of creamy white filling, folded neatly. On top of the cream, a bright and shiny red strawberry sauce with visible chunks of strawberries covers the surface of the shell, adding a fresh and juicy contrast. In the blurred background, there are two whole strawberries and another plate with similar dessert tacos on the white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the taco shells ahead of time?

Yes, you can prepare and bake the shells a day ahead. Store them in an airtight container at room temperature to keep them crisp until ready to fill.

What’s the best way to prevent the shells from getting soggy?

Make sure to allow the shells to cool completely before filling, and add the cheesecake filling and toppings just before serving to maintain crispness.