Strawberry Cheesecake Tacos
These mini strawberry cheesecake tacos feature a crunchy graham cracker shell filled with fluffy cream cheese filling and topped with fresh strawberries and strawberry glaze for an irresistible dessert taco.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 7 9-inch tortilla shells cut into circles
- 1 cup graham cracker crumbs
- 1½ tablespoons granulated sugar
- ⅓ cup butter melted
- 8 ounces cream cheese room temperature
- 3 tablespoons instant cheesecake pudding mix
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup chopped strawberries
- ¾ cup strawberry glaze
Instructions
Instructions
- Preheat your oven to 375°F (190°C).
- Cut tortillas into circles using a cutter.
- Brush both sides of each circle with melted butter.
- Mix graham cracker crumbs with granulated sugar in a shallow bowl.
- Coat each buttered tortilla circle in the crumb mixture.
- Flip muffin tin upside down and press each coated tortilla between cups to form taco shells.
- Bake for 10-12 minutes until golden and crisp. Let cool completely.
- Beat cream cheese until smooth, then add pudding mix, powdered sugar, and vanilla. Beat until combined.
- Whip heavy cream until stiff peaks form and fold into the cream cheese mixture.
- Fill a piping bag and pipe the cheesecake filling into the cooled taco shells.
- Mix chopped strawberries with strawberry glaze in a bowl.
- Spoon strawberry topping onto each cheesecake taco.
- Serve immediately and enjoy!
Notes
Store in an airtight container in the fridge for up to 3 days. To keep shells crispy, fill just before serving. You can prepare shells and filling ahead and assemble when ready.