Description
Mexican-inspired cheesecake tacos blend sweet and creamy dessert magic with crispy cinnamon shell perfection. Delicate graham cracker shells cradle rich cheesecake filling, promising a playful twist you’ll crave after every memorable bite.
Ingredients
Scale
Cheesecake Tacos
Main Ingredients:
- 7 (9-inch) tortilla shells
- 8 ounces (226 grams) cream cheese, room temperature
- 1 cup (240 milliliters) heavy whipping cream
Dry Ingredients:
- 1 cup (120 grams) graham cracker crumbs
- 3 tablespoons cheesecake instant pudding mix
- 1 ½ tablespoons (22 grams) granulated sugar
- ½ cup (60 grams) powdered sugar
Liquid and Finishing Ingredients:
- ⅓ cup (80 milliliters) melted butter
- 1 teaspoon vanilla extract
- ½ cup (120 grams) chopped strawberries
- ¾ cup (180 milliliters) strawberry glaze
Instructions
- Heat the oven to a toasty 400°F, positioning the rack in the center for even baking.
- Transform tortillas into delicate taco shells by cutting precise 3 ¾ inch circles from each tortilla.
- Perforate each tortilla circle with fork punctures to prevent unwanted air pockets during baking.
- Generously coat the tortilla rounds with melted butter, then lovingly dredge them through the graham cracker and sugar mixture, ensuring complete coverage.
- Gently shape the coated circles into taco forms, creating a gentle curve by draping them between inverted cupcake pan cups.
- Bake the shells until their edges turn crisp and golden brown, approximately 11 minutes, allowing them to cool and maintain their elegant shape.
- Whip cream cheese in a spacious mixing bowl until silky and completely smooth, scraping down the vessel’s sides.
- Incorporate pudding mix, heavy cream, powdered sugar, and vanilla extract, blending until the mixture achieves a luxurious, uniform consistency.
- Fold in remaining cream, whisking until the filling becomes cloud-like and airy.
- Transfer the luscious filling into a piping bag fitted with a decorative Wilton 1M tip.
- Carefully pipe the cream mixture into the cooled taco shells, creating elegant swirls from the center outward.
- Combine chopped strawberries with strawberry glaze, stirring until the fruit is evenly coated.
- Artfully spoon the vibrant strawberry mixture over the filled taco shells.
- Serve these delightful cheesecake tacos immediately, inviting guests to indulge in their sweet, crispy elegance.
Notes
- Taco Shell Technique: Use a 3 ¾ inch cookie cutter to create perfect mini shell circles from standard tortillas.
- Crispy Baking Hack: Flip the cupcake pan upside down to create a brilliant taco shell mold that ensures even browning and shape.
- Texture Prevention: Pierce tortilla circles with a fork multiple times to stop unwanted air bubbles during baking.
- Filling Consistency: Beat cream cheese thoroughly and scrape bowl sides to guarantee a smooth, lump-free cheesecake mixture.
- Piping Pro Tip: Use a Wilton 1M piping tip for professional-looking, beautifully swirled cheesecake filling that looks stunning.
- Serving Recommendation: Assemble and serve these dessert tacos immediately to maintain their crisp shell texture and fresh strawberry topping.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 7
- Calories: 365
- Sugar: 20 g
- Sodium: 210 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg