Description
These Strawberry Cheesecake Tacos are a delightful twist on traditional tacos, featuring crispy graham cracker-coated tortilla shells filled with a creamy cheesecake filling and topped with a luscious strawberry compote. Perfect for a unique dessert that’s both visually appealing and bursting with sweet, tangy flavors.
Ingredients
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
- Prepare the taco shells: Preheat the oven to 375°F (190°C). Melt the butter. In a large dish, mix graham cracker crumbs and brown sugar. Dip each tortilla into melted butter, then coat evenly with the graham crumb mixture. Place each coated tortilla inverted over the cups of a cupcake pan to shape into taco shells.
- Bake the shells: Arrange as many tortillas as fit in the cupcake pan and bake for 10-12 minutes until golden brown. Keep them in the pan for 8 minutes after baking to firm up. Cool completely before removing the shells.
- Make the strawberry compote: In a medium pan, combine chopped strawberries, sugar, water, and cornstarch. Cook over medium heat, stirring occasionally, until the mixture bubbles and thickens, about 10 minutes. Transfer to a heat-proof bowl, cover tightly, and refrigerate to cool and set.
- Whip the cream: Using an electric mixer, whip the heavy cream until soft peaks form and it has a whipped cream consistency. Set aside.
- Prepare the cheesecake filling: In a separate bowl, beat the cream cheese, confectioner’s sugar, and vanilla extract with an electric mixer until smooth and creamy.
- Combine filling: Gently fold the whipped cream into the cream cheese mixture with a silicone spatula until smooth and lump-free.
- Chill the filling: Refrigerate the cheesecake filling until taco shells are fully cooled and the strawberry compote is thickened.
- Assemble the tacos: Spoon or pipe the cheesecake filling into each taco shell, then top with chilled strawberry compote.
- Serve and enjoy: Serve immediately and enjoy these delicious strawberry cheesecake tacos.
Notes
- Ensure tortillas are street taco size for perfect taco-sized shells.
- Allow shells to cool completely before filling to avoid sogginess.
- Strawberry compote can be made a day ahead for better flavor development.
- Use room temperature cream cheese for smoother mixing.
- Can be refrigerated briefly after assembly but is best served fresh.
