Cheesecake Tacos: A Sweet Twist on a Savory Classic
There’s always room for a little creativity in the kitchen, especially when it involves a delightful fusion of classic desserts and traditional snacks. Today, I’m excited to share a unique recipe that combines the rich, creamy essence of cheesecake with the crunchy, hand-held charm of tacos. These Cheesecake Tacos are not only a feast for the eyes but also a burst of sweet, decadent flavors in every bite. Perfect for parties, family gatherings, or when you just want to indulge in something a little different, these tacos promise to be a hit!
Ingredients:
For the Shells:
- 7 (9-inch) tortilla shells
- 1 cup graham cracker crumbs
- 1 ½ tablespoons granulated sugar
- ⅓ cup melted butter
For the Cheesecake Filling:
- 8 ounces cream cheese, room temperature
- 3 tablespoons cheesecake instant pudding mix
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
For the Topping:
- ½ cup chopped strawberries
- ¾ cup strawberry glaze
Instructions:
- Preheat the oven to 400°F (200°C).
Prepare the Shells: 2. Combine graham cracker crumbs and sugar in a shallow dish. 3. Using a 3 ¾ inch circle cookie cutter, cut 3 circles from each tortilla shell. 4. Pierce each circle several times with a fork on both sides to prevent puffing. 5. Brush each circle with melted butter, then press into the graham cracker mixture to coat both sides. 6. Fold the circles in half to form a taco shape and place between the cups of an upside-down cupcake pan to hold their shape. 7. Bake for 11 minutes until the edges are golden and crispy. Allow cooling in the pan to maintain their taco shape.
Prepare the Cheesecake Filling: 8. In a large bowl, beat the cream cheese until smooth. 9. Add pudding mix, half of the heavy cream, powdered sugar, and vanilla, beating until smooth. 10. Incorporate the remaining heavy cream, beating until the filling is light and fluffy. 11. Transfer the filling to a piping bag fitted with a decorative tip.
Assemble the Cheesecake Tacos: 12. Pipe the filling into each cooled taco shell, starting from the center and swirling outwards. 13. Prepare the Topping: Mix the chopped strawberries with strawberry glaze. 14. Spoon the strawberry mixture over the filled tacos.
Serving:
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Total Time: 31 minutes
- Servings: 7 Cheesecake Tacos
Serve these Cheesecake Tacos immediately to enjoy the contrast of crispy shells and lush, creamy filling topped with the sweet tang of strawberries. This recipe is a playful and delicious way to blend the best aspects of dessert and snack time into one unforgettable treat. Enjoy crafting these little delights and watch them
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Cheesecake Tacos
- Total Time: 31 min
- Yield: 7 1x
Description
If you’re looking for a dessert that combines the comfort of cheesecake with the whimsical presentation of tacos, then these Cheesecake Tacos are the perfect treat! This delightful recipe transforms ordinary tortilla shells into a crispy, sweet base filled with creamy cheesecake and topped with luscious strawberries. Let’s dive into how you can create this fun and tasty dessert.
Ingredients
For the Shells:
7 (9-inch) tortilla shells
1 cup graham cracker crumbs
1 ½ tablespoons granulated sugar
⅓ cup melted butter
For the Cheesecake Filling:
8 ounces cream cheese, room temperature
3 tablespoons cheesecake instant pudding mix
1 cup heavy whipping cream
½ cup powdered sugar
1 teaspoon vanilla extract
For the Topping:
½ cup chopped strawberries
¾ cup strawberry glaze
Instructions
Preheat the oven to 400°F (200°C).
Prepare the Shells:
Add graham cracker crumbs and sugar to a shallow dish and stir to combine.
Using a 3 ¾ inch circle cookie cutter, cut 3 circles out of each 9-inch tortilla shell.
Pierce each circle with a fork 6 to 7 times on both sides to prevent air bubbles.
Brush each tortilla circle with melted butter, then press into the graham cracker mixture, coating both sides.
Fold each shell in half and create a seam in the middle.
Flip a cupcake pan upside down and stagger the shells between the cups.
Bake in the preheated oven for 11 minutes, until the edges are brown and stiff. Let them cool in the pan to maintain their shape.
Prepare the Cheesecake Filling:
In a large mixing bowl, beat the cream cheese until smooth and creamy. Scrape down the sides of the bowl.
Add the pudding mix, ½ cup of heavy cream, powdered sugar, and vanilla extract. Beat until well incorporated.
Add the remaining heavy cream and beat until the mixture is smooth and fluffy.
Transfer the cheesecake filling to a piping bag fitted with a Wilton 1M piping tip.
Assemble the Cheesecake Tacos:
Pipe the cheesecake filling into the cooled taco shells, starting from the center and working outwards in a continuous flow. Repeat for all shells.
Prepare the Topping:
In a bowl, mix the chopped strawberries with the strawberry glaze until combined.
Spoon the strawberry topping over the cheesecake-filled tacos.
Serve immediately and enjoy!
- Prep Time: 20 min
- Cook Time: 11 min