Description
Strawberry Crunch Cheesecake Tacos are a fun, handheld dessert made with crispy tortilla shells coated in graham cracker crumbs, filled with creamy cheesecake, and topped with fresh strawberries and glaze. Perfect for parties or summer gatherings.
Ingredients
Shells:
7 (9-inch) tortilla shells
1 cup graham cracker crumbs
1 1/2 tablespoons granulated sugar
1/3 cup butter, melted
Cheesecake Filling:
8 oz 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
1. Preheat oven to 400°F. Mix graham cracker crumbs and sugar in a shallow dish.
2. Cut tortillas into 3.75-inch circles (3 per tortilla). Poke each side with a fork to prevent bubbles.
3. Brush both sides with melted butter, then coat in graham mixture.
4. Fold shells in half and place between inverted cupcake pan cups. Bake 11 minutes until golden. Cool completely.
5. Beat cream cheese until smooth. Add pudding mix, 1/2 cup cream, powdered sugar, and vanilla. Beat until creamy.
6. Add remaining cream and whip until fluffy. Transfer to piping bag with Wilton 1M tip.
7. Pipe cheesecake filling into cooled taco shells.
8. Combine chopped strawberries with glaze. Spoon mixture over filled tacos. Serve immediately.
Notes
If strawberry glaze isn’t available, mix strawberry pie filling with fresh berries.
Best served fresh for maximum crunch; store shells separately if prepping ahead.
Experiment with toppings like blueberries, chocolate drizzle, or crushed Oreos.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking, Frying
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 152
- Sugar: 7 g
- Sodium: 178 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 1 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 35 mg