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Cheesecake Tacos with Strawberry Glaze Recipe

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★★★★★

4.7 from 80 reviews

Delightfully crisp and creamy cheesecake tacos featuring homemade graham cracker crust shells filled with a fluffy cheesecake filling and topped with glazed fresh strawberries, perfect for a fun and elegant dessert.

Ingredients

Scale

Shells

  • 7 9-inch tortilla shells
  • 1 cup graham cracker crumbs
  • 1 1/2 tablespoons granulated sugar
  • 1/3 cup butter, melted

Cheesecake Filling

  • 8 ounces cream cheese, room temperature
  • 3 tablespoons cheesecake instant pudding mix
  • 1 cup heavy whipping cream, divided
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract

Topping

  • 1/2 cup chopped strawberries
  • 3/4 cup strawberry glaze

Instructions

  1. Prepare the Shells: Preheat your oven to 400°F (204°C). Combine the graham cracker crumbs and granulated sugar in a shallow dish and stir well. Using a 3 3/4 inch circle cookie cutter, cut three circles out of each 9-inch tortilla shell. Prick both sides of each cut shell 6 to 7 times with a fork to prevent air bubbles during baking.
  2. Coat the Shells: Brush each small shell thoroughly with melted butter. Then gently press each buttered shell into the graham cracker crumb mixture to coat both sides well. Fold each coated shell in half, creating a seam down the middle.
  3. Shape and Bake: Invert a cupcake pan and place the folded shells staggered between the cups to hold their taco shape. Bake in the preheated oven for 11 minutes or until the edges turn golden brown and the shells become firm. Remove the pan from the oven and allow the shells to cool completely while still in the pan to maintain their shape.
  4. Make the Cheesecake Filling: In a large mixing bowl, beat the cream cheese with a hand mixer until smooth and creamy, scraping down the sides as needed. Add the cheesecake instant pudding mix, half of the heavy cream (1/2 cup), powdered sugar, and vanilla extract, then beat until fully incorporated. Pour in the remaining heavy cream and continue beating until the mixture is smooth, fluffy, and holds soft peaks.
  5. Fill the Taco Shells: Fit a piping bag with a Wilton 1M piping tip and fill it with the cheesecake mixture. Pipe the cheesecake filling into each cooled taco shell by starting in the center, moving to one edge, back to the center, over to the other edge, and back to the center again in one continuous motion. Repeat for all shells until filled.
  6. Add the Topping: Combine the chopped strawberries and strawberry glaze in a bowl, stirring gently to coat. Spoon this topping generously over the filled cheesecake tacos.
  7. Serve: Serve the cheesecake tacos immediately to enjoy the perfect balance of creamy filling and crisp shell with fresh fruity topping.

Notes

  • Pricking the shells with a fork before baking is essential to prevent bubbling and ensure they bake evenly.
  • The inverted cupcake pan helps the shells keep their taco shape perfectly during baking and cooling.
  • Use room temperature cream cheese to achieve a smooth, lump-free cheesecake filling.
  • Chilling the filled taco shells slightly before serving can help maintain their structure if not served immediately.
  • For variation, try using different fruit toppings or glazes like blueberry or peach preserves.

Keywords: cheesecake tacos, graham cracker taco shells, no-bake cheesecake filling, strawberry cheesecake dessert, easy cheesecake recipe, party dessert idea

Find it online: https://ricoloranz.com/cheesecake-tacos-with-strawberry-glaze-recipe/