Description
These Strawberry Cheesecake Tacos are a delightful dessert combining crispy graham cracker-coated tortilla shells with a creamy cheesecake filling and a sweet, tangy strawberry compote. Perfect for a fun and delicious treat that elevates the taco experience to a dessert sensation.
Ingredients
Scale
Taco Shells
- 12 flour tortillas (street taco size)
- 1/2 cup butter, melted
- 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
- Preheat and Prepare Taco Shells: Preheat the oven to 375 degrees F. Melt the butter and combine the graham cracker crumbs and brown sugar in a large dish for coating.
- Coat Tortillas: Dip each tortilla one at a time in melted butter, then coat evenly with the graham cracker mixture. Place each coated tortilla inverted in the spaces of an upside-down cupcake pan to shape them into taco shells.
- Bake the Shells: Bake the coated tortillas for 10-12 minutes until golden brown. Let them sit in the pan for 8 minutes after baking to firm up, then remove and allow to cool completely.
- Make Strawberry Compote: In a medium pan, combine chopped strawberries, sugar, water, and cornstarch. Cook over medium heat, stirring every few minutes until bubbling and thickened, about 10 minutes. Transfer to a heat-proof bowl, cover and refrigerate to cool.
- Whip Heavy Cream: Using an electric mixer, whip the heavy cream until it holds soft peaks resembling whipped cream. Set aside.
- Mix Cream Cheese Base: In a separate bowl, combine cream cheese, confectioner’s sugar, and vanilla extract using an electric mixer until smooth and lump-free.
- Combine with Whipped Cream: Fold the whipped cream gently into the cream cheese mixture with a silicone spatula until fully incorporated and smooth.
- Chill Filling: Refrigerate the cheesecake filling while waiting for the taco shells to cool and the strawberry compote to thicken.
- Assemble Tacos: Spoon or pipe the cheesecake filling into each cooled taco shell, then top with the chilled strawberry compote.
- Serve and Enjoy: Serve these delightful strawberry cheesecake tacos immediately for a refreshing and unique dessert experience.
Notes
- Ensure the cream cheese is at room temperature for smoother mixing and a creamier texture.
- Allow the taco shells to cool completely before filling to prevent sogginess.
- You can substitute fresh strawberries with frozen ones if fresh are not in season, just thaw and drain excess liquid.
- Use a piping bag for filling tacos neatly, or simply spoon if preferred.
- Store any leftovers in the refrigerator to maintain freshness.
Nutrition
- Serving Size: 1 taco
- Calories: 310
- Sugar: 20g
- Sodium: 190mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0.3g
- Carbohydrates: 25g
- Fiber: 1.5g
- Protein: 4g
- Cholesterol: 65mg
