Description
These Cheesecake Tacos feature crispy graham cracker-coated shells filled with creamy cheesecake filling and topped with fresh strawberry glaze.
Ingredients
Scale
- 7 large 9-inch flour tortillas
- 1 cup graham cracker crumbs
- 1 1/2 tablespoons granulated sugar
- 1/3 cup melted butter
- 8 ounces cream cheese softened
- 3 tablespoons instant cheesecake pudding mix
- 1 cup heavy whipping cream divided
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped strawberries
- 3/4 cup strawberry glaze
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Mix graham cracker crumbs and granulated sugar in a shallow bowl.
- Cut tortilla circles and poke holes with a fork.
- Brush tortillas with melted butter and coat in graham cracker mixture.
- Fold shells in half and place between upside-down cupcake pan cups.
- Bake for 11 minutes until golden brown and crisp.
- Cool shells completely before filling.
- Beat cream cheese until smooth.
- Mix in pudding mix, half the whipping cream, powdered sugar, and vanilla extract.
- Add remaining whipping cream and beat until fluffy.
- Pipe cheesecake filling into cooled taco shells.
- Combine strawberries with strawberry glaze.
- Spoon topping over cheesecake filling and serve.
Notes
- Use strawberry pie filling if strawberry glaze is unavailable.
- Serve shortly after assembling for the crispiest shells.
- Store filling separately from shells for best texture.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 152
- Sugar: 7
- Sodium: 178
- Fat: 11
- Saturated Fat: 7
- Unsaturated Fat: 3
- Trans Fat: 1
- Carbohydrates: 12
- Fiber: 1
- Protein: 1
- Cholesterol: 35