Strawberry Cheesecake Tacos with Crispy Graham Cracker Shells Recipe
These Strawberry Cheesecake Tacos are a fun and visually stunning fusion dessert that combines the classic flavors of strawberry cheesecake with the playful form of tacos. Featuring crisp, golden-baked tortillas coated in a buttery graham cracker crust and filled with a light, fluffy no-bake cheesecake mousse stabilized with instant pudding mix, these portable treats are perfect for gatherings, kids, and adults alike. The vibrant red strawberry glaze topping adds a glossy, fresh finish that beautifully contrasts the creamy white filling, making these desserts both delicious and visually appealing. The recipe is easy to follow, requiring no specialized equipment, and employs a clever upside-down cupcake tin hack to shape the shells.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Total Time: 31 minutes
- Yield: 9 tacos (3 circles per 3 tortillas) 1x
- Category: Dessert
- Method: Baking
- Cuisine: Fusion (American and Mexican)
- Diet: Vegetarian
Ingredients
Taco Shells
- 9-inch flour tortillas – 3 large
- Melted unsalted butter – 1/2 cup (for brushing)
- Graham cracker crumbs – 1 cup
- Granulated sugar – 2 tablespoons (mixed with crumbs)
Cheesecake Filling
- Full-fat cream cheese (brick style), room temperature – 8 oz (1 package)
- Cheesecake instant pudding mix – 1/4 cup
- Granulated sugar – 2 tablespoons
- Vanilla extract – 1 teaspoon
- Heavy whipping cream, very cold – 1 cup, divided into two 1/2 cups
Strawberry Glaze Topping
- Fresh strawberries, chopped – 1 cup
- Strawberry glaze or high-quality strawberry jam thinned with 1 teaspoon water – 1/3 cup
Instructions
- Prep the Shell Foundations: Preheat your oven to 400°F. In a shallow bowl, combine graham cracker crumbs and sugar, stirring to mix evenly.
- Cut and Prick: Using a 3 3/4 inch circular cutter, cut three circles from each large tortilla. Prick each circle 6 to 7 times on both sides with a fork to prevent air bubbles during baking.
- The Butter Bath: Brush each tortilla circle generously with melted butter. Dredge them in the graham cracker mixture, pressing firmly so the crumbs stick and form a solid crust on both sides.
- The Cupcake Tin Hack: Flip a standard cupcake tin upside down. Fold each coated tortilla circle in half and wedge them between the inverted cups to hold the perfect taco shape for baking.
- Bake to Perfection: Bake the prepared shells for 11 minutes or until edges turn a deep golden brown, watching closely in the last 2 minutes to avoid burning.
- Cooling is Key: Do not move the baked shells after removing from the oven. Let them cool completely in the inverted tin so they set firmly and maintain their shape.
- Prepare the Filling: Beat the room-temperature cream cheese until smooth. Gradually add the cheesecake pudding mix, sugar, and vanilla extract. Incorporate half of the cold heavy cream and mix well. Fold in the remaining cream and whip until the mixture is thick and fluffy.
- Assemble the Tacos: Fill a piping bag fitted with a 1M star tip with the cheesecake mousse. Pipe the filling smoothly from one end of each taco shell to the other. Spoon or drizzle the strawberry glaze mixture over the filled tacos just before serving.
Notes
- Ensure cream cheese is fully softened to avoid lumps in the filling.
- Keep a close watch during the last minutes of baking to prevent the graham cracker crust from burning.
- For gluten-free versions, substitute flour tortillas and graham cracker crumbs with certified gluten-free alternatives.
- To prevent soggy shells, consider brushing the inside of baked shells with melted white chocolate as a moisture barrier.
- If making ahead, store baked shells at room temperature in an airtight container up to 2 days, but fill tacos just before serving.
- Filled tacos are best enjoyed within 2-3 hours; storing them filled in the refrigerator overnight will soften the shells.
- Add a half teaspoon of lemon zest to the filling for a bright flavor enhancement if desired.
Keywords: Strawberry cheesecake, dessert tacos, no-bake cheesecake filling, graham cracker crust, fusion dessert, baked tortilla shells, easy dessert