Description
Cheesecake Tacos are crispy graham cracker coated shells filled with a smooth, creamy cheesecake filling and topped with strawberries. Perfect for Cinco de Mayo or any fun dessert spread.
Ingredients
7 9-inch flour tortillas
1 cup graham cracker crumbs
1½ tablespoons granulated sugar
⅓ cup melted butter
8 oz cream cheese, room temperature
3 tablespoons cheesecake instant pudding mix
1 cup heavy whipping cream, divided
½ cup powdered sugar
1 teaspoon vanilla extract
½ cup chopped strawberries
¾ cup strawberry glaze
Instructions
1. Preheat oven to 400°F and mix graham cracker crumbs with sugar
2. Cut small circles from tortillas and poke holes with a fork
3. Brush both sides with melted butter and coat in crumb mixture
4. Fold slightly and place between inverted muffin tin cups
5. Bake for 11 minutes until golden and crisp, then cool in place
6. Beat cream cheese until smooth
7. Add heavy cream, powdered sugar, vanilla, and pudding mix
8. Mix until thick and fluffy
9. Transfer filling into a piping bag and fill shells
10. Top with strawberry glaze and chopped strawberries
11. Serve immediately
Notes
Poke tortillas well to prevent air bubbles
If bubbles form, press them down while warm
Pudding mix thickens the filling and adds flavor
You can swap pudding flavors for variety
Store shells and filling separately for best texture
Assemble just before serving to keep shells crisp
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 taco
- Calories: 152
- Sugar: 8g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg