If you’re looking for a fun and delicious dessert to impress your guests or satisfy your sweet tooth, look no further than these Cheesecake Tacos! With a crispy graham cracker shell filled with creamy cheesecake and topped with fresh strawberries, these tacos are a perfect treat for any occasion.
Why You’ll Love This Recipe?
- These Cheesecake Tacos are bursting with great flavors that will tantalize your taste buds.
- They are quick and easy to make, perfect for a last-minute dessert or a special treat.
- These tacos are versatile and can be made ahead of time, making them ideal for meal prep or entertaining.
Ingredient Notes:
Ingredients:
Shells:
- 6-inch tortilla shells
- graham cracker crumbs
- granulated sugar
- butter, melted
Cheesecake:
- cream cheese, room temperature
- cheesecake instant pudding mix
- heavy whipping cream
- powdered sugar
- vanilla extract
Topping:
- chopped strawberries
- strawberry glaze
Step-by-Step Instructions:
Shells:
- Preheat the oven to 350 degrees F.
- Add graham cracker crumbs and sugar to a shallow dish and stir to combine.
- Cut out circles from the tortilla shells using a 6-inch circle cookie cutter.
- Stab each shell with a fork a few times on both sides to prevent air bubbles.
- Coat each shell with melted butter and then coat in graham cracker crumbs.
- Fold the shell in half and form a seam in the middle.
- Place the shells between the cups of an upside-down cupcake pan.
- Bake for 8-10 minutes until the edges are brown and stiff.
- Let the shells cool in the cupcake pans to maintain their shape.
Cheesecake:
- In a large mixing bowl, beat the cream cheese until smooth and creamy.
- Add in the pudding mix, ¾ of the heavy cream, powdered sugar, and vanilla extract. Beat until well combined.
- Add the remaining heavy cream and beat until smooth and fluffy.
- Fill a piping bag with the cheesecake filling and pipe into the cooled taco shells.
Topping:
- Combine chopped strawberries with the strawberry glaze in a bowl.
- Spoon the topping onto the cheesecake tacos.
- Serve immediately.
Helpful Tips:
- For a twist, try using different flavored pudding mixes for the cheesecake filling.
- To save time, you can use store-bought taco shells instead of making your own.
- These Cheesecake Tacos can be stored in the refrigerator for up to 2 days. Be sure to add the topping just before serving for the best texture.
- If you prefer a different fruit topping, feel free to swap out the strawberries for your favorite berries.
Expert Tips for the Best Results:
- Make sure the cream cheese is at room temperature for a smooth and creamy filling.
- Be gentle when folding the taco shells to prevent them from breaking.
- Use a piping bag for a neat and professional-looking presentation.
- Customize the topping with your favorite fruits or sauces for a unique twist.
Serving Suggestions:
These Cheesecake Tacos pair well with a scoop of vanilla ice cream or a drizzle of chocolate sauce for an extra indulgent treat. Serve them alongside a cup of hot coffee or a glass of cold milk for a delightful dessert experience.
Storage and Reheating Tips:
To store leftover Cheesecake Tacos, place them in an airtight container in the refrigerator for up to 2 days. To reheat, place them in the oven at 350 degrees F for a few minutes until warmed through. Add fresh toppings before serving.
Frequently Asked Questions:
- Can I use a different type of fruit for the topping?
Yes, feel free to swap out the strawberries for your favorite fruits like blueberries, raspberries, or peaches. - Can I make the taco shells in advance?
Yes, you can bake the taco shells ahead of time and store them in an airtight container until ready to fill and serve. - Can I use low-fat ingredients for a lighter version of this recipe?
While you can use low-fat cream cheese and whipped cream, keep in mind that it may affect the texture and flavor of the cheesecake filling.
Conclusion:
In conclusion, these Cheesecake Tacos are a delightful and fun dessert that will surely impress your friends and family. With a crunchy shell, creamy cheesecake filling, and fresh strawberry topping, these tacos are a perfect treat for any occasion. Give this recipe a try and share your feedback with us – we’d love to hear how they turned out for you!
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Cheesecake Tacos Recipe
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Total Time: 31 minutes
- Yield: 21 tacos 1x
- Category: Desserts
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
Indulge in these delightful Cheesecake Tacos that combine the creaminess of cheesecake with the crunch of a graham cracker shell, topped with fresh strawberries and glaze.
Ingredients
Shells:
- 7 9-inch tortilla shells
- 1 cup graham cracker crumbs
- 1 1/2 tablespoons granulated sugar
- 1/3 cup butter, melted
Cheesecake:
- 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
Topping:
- 1/2 cup chopped strawberries
- 3/4 cup strawberry glaze
Instructions
- Shells: Preheat the oven and prepare tortilla shells with graham cracker crumbs and butter. Bake until brown and stiff.
- Cheesecake: Blend cream cheese, pudding mix, cream, sugar, and vanilla. Pipe into cooled taco shells.
- Topping: Mix strawberries with glaze and spoon over cheesecake tacos. Serve immediately.
Notes
- If strawberry glaze isn’t available, use strawberry pie filling with fresh strawberries.
Nutrition
- Serving Size: 1 taco
- Calories: 240 kcal
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg