Cheesecake Tacos Graham Strawberry (Printable Version)
Crisp graham taco shells cradle creamy filling, finished with strawberries and glaze. #cheesecake #dessert #strawberry
# Ingredients:
→ Shells
01 -
7 flour tortillas, 9-inch diameter
02 -
1 cup graham cracker crumbs
03 -
1 1/2 tablespoons granulated sugar
04 -
1/3 cup unsalted butter, melted
→ Cheesecake Filling
05 -
8 ounces cream cheese, softened
06 -
3 tablespoons instant cheesecake pudding mix
07 -
1 cup heavy whipping cream
08 -
1/2 cup powdered sugar
09 -
1 teaspoon vanilla extract
→ Topping
10 -
1/2 cup fresh strawberries, chopped
11 -
3/4 cup strawberry glaze
# Steps:
01 -
Preheat the oven to 375°F (190°C). Brush both sides of each tortilla with melted butter, then coat in a mixture of graham cracker crumbs and sugar. Carefully drape tortillas over oven rack bars to form taco shapes. Bake until golden and crisp, about 7–9 minutes. Allow to cool until firm.
02 -
In a mixing bowl, combine softened cream cheese, instant cheesecake pudding mix, heavy whipping cream, powdered sugar, and vanilla extract. Whisk or beat until smooth and slightly thickened. Transfer filling to a piping bag or plastic bag with corner snipped.
03 -
Pipe the cheesecake filling evenly into each cooled shell. In a separate bowl, toss chopped strawberries with strawberry glaze. Spoon the strawberry mixture over the filled taco shells. Serve immediately for best texture.
# Notes:
01 -
If strawberry glaze is unavailable, substitute with strawberry pie filling and fresh strawberries for topping.