Can I use store-bought hard taco shells instead of making my own?

While you could use pre-made hard taco shells in a pinch, the texture and flavor won't be the same. The homemade graham cracker-coated tortilla shells are what make this dessert special. They're crispier, tastier, and hold up better to the filling.

What if I can't find cheesecake pudding mix?

If you can't find cheesecake pudding mix, vanilla pudding mix is a good substitute. Add a little extra vanilla extract and a squeeze of lemon juice to mimic that tangy cheesecake flavor. Alternatively, you could use a tablespoon of sour cream for tanginess.

Can I make this recipe gluten-free?

Yes! Use gluten-free tortillas and gluten-free graham cracker crumbs (or crushed gluten-free cookies). Just make sure your pudding mix is also gluten-free, as some brands contain wheat starch.

How do I prevent my tacos from getting soggy?

To maintain maximum crispness, assemble just before serving. If making in advance, keep the components separate and put them together at the last minute. Also, make sure your strawberry topping isn't too wet – drain excess liquid if necessary.

Cheesecake Tacos Recipe

Description

Cheesecake Tacos feature crisp, graham cracker-coated tortilla shells filled with fluffy cheesecake cream and topped with luscious strawberries and glaze. This innovative dessert transforms classic cheesecake into a fun, grab-and-go taco perfect for parties or a unique sweet treat at home.

Ingredients

Units Scale

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 ounces cream cheese, room temperature
3 tablespoons instant cheesecake pudding mix
1 cup heavy whipping cream, divided
1/2 cup powdered sugar
1 teaspoon vanilla extract

Topping

1/2 cup chopped strawberries
3/4 cup strawberry glaze

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Instructions

Prepare the Oven and Ingredients: Preheat your oven to 400°F (204°C). Get all your ingredients measured and ready before you begin for smooth preparation.
Make the Shell Coating: In a shallow dish, combine the graham cracker crumbs and granulated sugar. Stir together to mix well.
Create Shell Circles: Using a 3 ¾-inch circle cookie cutter, cut out 3 circles from each 9-inch tortilla shell. This will yield approximately 21 shells.
Prevent Air Bubbles: Stab each tortilla circle 6 to 7 times on both sides with a fork to prevent them from puffing up during baking.
Butter and Coat Shells: Brush each shell with melted butter. Then place into the graham cracker crumb mixture, gently pressing to coat both sides thoroughly.
Shape and Bake the Shells: Fold each coated shell in half to form a taco shape, pressing a seam in the middle. Flip a cupcake pan upside down and stagger the shells between the cups, holding their shape. Bake shells for 11 minutes until the edges are golden brown and crisp.
Cool the Shells: Remove the pan from the oven and leave the shells to cool in the upside-down cupcake pan. This helps them keep their taco shape.
Prepare the Cheesecake Filling: In a large mixing bowl, beat the cream cheese until smooth using a hand mixer. Scrape down the sides as needed. Add in cheesecake pudding mix, ½ cup heavy cream, powdered sugar, and vanilla extract. Beat until combined, then add the remaining ½ cup of heavy cream and beat until mixture is smooth and fluffy.
Pipe the Filling: Fill a piping bag (fitted with Wilton 1M or similar tip) with the cheesecake mixture. Pipe the filling into each cooled taco shell. Start piping from the center towards one edge, back to the center, and then to the other edge in a smooth flow. Repeat for all shells.
Add the Topping: In a small bowl, combine the chopped strawberries with the strawberry glaze. Stir gently to coat the berries with glaze. Spoon this mixture on top of each filled taco.
Serve: Serve the cheesecake tacos immediately for best flavor and texture.

Notes

If strawberry glaze is unavailable, use strawberry pie filling mixed with fresh strawberries as a substitute.
Ensure shells are cool before piping the cheesecake filling to prevent melting and sogginess.
These tacos are best enjoyed fresh but can be stored (unfilled) for later assembly.
Change up the fruit topping as desired—try blueberries, raspberries, or cherries for variety.

Nutrition

Serving Size: 1 taco
Calories: 185
Sugar: 7g
Sodium: 210mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 1g
Protein: 3g
Cholesterol: 22mg