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Cheesecake Taco Cups with Strawberry Glaze Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 55 reviews
  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 11 minutes
  • Total Time: 41 minutes
  • Yield: 21 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These delightful Cheesecake Tacos feature crisp graham cracker-coated tortilla shells filled with creamy cheesecake filling and topped with fresh strawberries and strawberry glaze, making a fun and delicious dessert perfect for any occasion.

Ingredients

Units Scale

Shells

  • 7 9-inch tortilla shells
  • 1 cup graham cracker crumbs
  • 1 1/2 tablespoons granulated sugar
  • 1/3 cup butter (melted)

Cheesecake Filling

  • 8 ounces cream cheese (room temperature)
  • 3 tablespoons cheesecake instant pudding mix
  • 1 cup heavy whipping cream (divided)
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract

Topping

  • 1/2 cup chopped strawberries
  • 3/4 cup strawberry glaze

Instructions

  1. Shells
    Preheat the oven to 400 degrees F.
  2. Mix crumb coating
    Add the 1 cup graham cracker crumbs and 1 1/2 tablespoons granulated sugar to a shallow dish. Stir to combine.
  3. Cut tortillas
    Using a 3 3/4-inch circle cookie cutter or something similar in size, cut out 3 circles per 9-inch tortilla shell.
  4. Prick tortillas
    Using a fork, stab it 6 to 7 times on both sides to help prevent air bubbles.
  5. Butter tortillas
    Using a pastry brush, coat each 3 3/4-inch shell with the melted 1/3 cup butter.
  6. Coat with crumbs
    Place in the shallow dish of graham cracker crumbs and gently press down. Flip and repeat until the shell is coated in crumbs.
  7. Shape shells
    Fold the shell in half and form a seam in the middle.
  8. Arrange shells
    Flip a cupcake pan upside down and stagger the shells between the cups.
  9. Bake shells
    Place in the preheated oven and bake for 11 minutes until the edges are brown and stiff.
  10. Cool shells
    Remove from the oven and leave to cool in the cupcake pans. This will allow the taco shells to keep their shape once they’ve cooled completely.
  11. Cheesecake filling
    Add the 8 ounces cream cheese to a large mixing bowl. Using a hand mixer, beat until smooth and creamy. Scrape down the sides of the bowl.
  12. Add dry ingredients
    Add in the 3 tablespoons cheesecake instant pudding mix, 1/2 cup of the heavy whipping cream, 1/2 cup powdered sugar, and 1 teaspoon vanilla extract. Beat until incorporated.
  13. Whip cream
    Add in the remaining 1/2 cup heavy whipping cream and beat until smooth and fluffy.
  14. Fill piping bag
    Fill the piping bag that’s been fitted with the Wilton 1M piping tip with the cheesecake filling.
  15. Pipe filling
    Pipe the cheesecake filling into the cooled taco shells. I like to start piping in the middle of the shell, pipe to one edge, back to the center, to the other edge of the taco, and back to the center in one continuous flow. Repeat with the remaining taco shells.
  16. Topping
    Add the fresh 1/2 cup chopped strawberries with the 3/4 cup strawberry glaze to a bowl and stir to combine. *see notes
  17. Add topping
    Spoon the topping on the cheesecake tacos.
  18. Serve
    Serve immediately.

Notes

  • *see notes for strawberry glaze mixing

Find it online: https://yumrecipesfood.com/cheesecake-taco-cups-with-strawberry-glaze-recipe/