Description
These Strawberry Cheesecake Tacos are a fun twist on a classic cheesecake! They feature crispy graham cracker-coated shells filled with creamy cheesecake and topped with fresh strawberries. Perfect for parties, summer gatherings, or an easy make-ahead dessert.
Ingredients
Scale
For the Taco Shells:
- 5 large flour tortillas (cut into smaller circles)
- 3 tbsp unsalted butter, melted
- ½ cup graham cracker crumbs
- 2 tbsp granulated sugar
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1 ½ oz (half a package) cheesecake instant pudding mix
For the Strawberry Topping:
- 1 cup fresh strawberries, diced
- ⅓ cup strawberry glaze (or strawberry pie filling)
Optional Garnishes:
- Whipped cream
- Chocolate drizzle
- Crushed cookies or nuts
Instructions
- Prepare the Taco Shells: Preheat oven to 400°F (200°C). Cut small circles from flour tortillas. Brush with melted butter, coat with graham cracker crumbs, and place over a muffin tin to shape. Bake for 10-12 minutes until golden and crispy. Let cool.
- Make the Cheesecake Filling: Beat cream cheese until smooth. Add powdered sugar and vanilla, then mix. In another bowl, whip heavy cream until soft peaks form. Add pudding mix and whip until thick. Fold into cream cheese mixture.
- Assemble the Tacos: Pipe cheesecake filling into cooled taco shells. Mix diced strawberries with strawberry glaze and spoon over the filling.
- Garnish & Serve: Top with whipped cream, chocolate drizzle, or crushed nuts. Enjoy immediately!
Notes
- For extra crunch, toast the graham cracker crumbs before coating the tortillas.
- Store the taco shells separately from the filling to keep them crisp.
- Try different fruit toppings like blueberries or raspberries for variety.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American