Description
These Strawberry Cheesecake Tacos are a delightful twist on classic desserts, featuring crispy graham cracker-coated taco shells filled with creamy homemade cheesecake filling and topped with a luscious strawberry compote. Perfect for a fun and elegant treat that combines familiar flavors in a unique handheld dessert.
Ingredients
Scale
Taco Shells
- 12 flour tortillas (street taco size)
- 1/2 cup butter
- 1 1/2 cups graham cracker crumbs
- 2 Tbsp. brown sugar
Strawberry Compote
- 2 cups fresh strawberries, chopped
- 5 Tbsp. sugar
- 1 1/2 Tbsp. water
- 2 tsp. cornstarch
Cheesecake Filling
- 8 oz cream cheese, room temperature
- 1 cup heavy cream
- 1 cup confectioner’s sugar
- 2 tsp. vanilla extract
Instructions
- Prepare Taco Shells: Preheat the oven to 375°F (190°C). Melt the butter and mix the graham cracker crumbs with brown sugar in a large dish. One tortilla at a time, dip each into the melted butter then coat it evenly in the graham crumb mixture. Place each coated tortilla inverted over the cups of a cupcake pan to form taco shells.
- Bake Taco Shells: Arrange as many tortillas as fit in the cupcake pan and bake for 10-12 minutes until golden brown. Let them stay in the pan for an additional 8 minutes after removing from the oven to firm up. Cool completely before removing the shells.
- Make Strawberry Compote: In a medium pan, combine chopped strawberries, sugar, water, and cornstarch. Cook over medium heat, stirring every few minutes, until the mixture bubbles and thickens, about 10 minutes. Transfer to a heat-proof bowl, cover tightly, and refrigerate to cool and set.
- Whip Cream: Using an electric mixer, whip the heavy cream until it reaches soft peaks with a whipped cream consistency. Set aside.
- Prepare Cheesecake Mixture: In a separate bowl, beat the cream cheese, confectioner’s sugar, and vanilla extract with an electric mixer until smooth and creamy.
- Combine Mixtures: Gently fold the whipped cream into the cream cheese mixture using a silicone spatula, ensuring the filling is smooth and lump-free.
- Chill Filling: Refrigerate the cheesecake filling until the taco shells are completely cool and the strawberry compote has thickened.
- Assemble Tacos: Spoon or pipe the cheesecake filling into each taco shell, then top with the chilled strawberry compote.
- Serve and Enjoy: Serve immediately and enjoy these delicious strawberry cheesecake tacos!
Notes
- For best results, ensure the cream cheese is at room temperature before mixing to avoid lumps.
- Use a silicone spatula to gently fold the whipped cream to keep the filling light and airy.
- Allow taco shells to cool completely to prevent filling from melting and making them soggy.
- Store any leftovers separately—the taco shells can become soft if refrigerated filled.
- Feel free to substitute the strawberries for other berries or fruit for variety.
Nutrition
- Serving Size: 1 taco
- Calories: 290
- Sugar: 18g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
