Description
Mini Cheesecake Tacos with crispy graham cracker-coated tortilla shells, fluffy cheesecake filling, and sweet strawberry glaze topping.
Ingredients
Scale
- 7 9-inch flour tortillas
- 1 cup graham cracker crumbs
- 1 1/2 tablespoons granulated sugar
- 1/3 cup butter, melted
- 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
- 1/2 cup chopped fresh strawberries
- 3/4 cup strawberry glaze
Instructions
- Preheat the oven to 350 degrees F.
- Add graham cracker crumbs and granulated sugar to a shallow dish, then stir to combine.
- Use a 3 3/4-inch circle cutter to cut 3 circles from each 9-inch tortilla.
- Prick each tortilla circle 6 to 7 times on both sides with a fork.
- Brush each tortilla circle with melted butter.
- Press each buttered circle into the graham cracker mixture, then flip and coat the other side.
- Fold each coated circle in half and form a seam in the center.
- Turn a cupcake pan upside down and stagger the folded shells between the cups.
- Bake for 11 minutes, or until the edges look browned and stiff.
- Let the shells cool completely in the cupcake pan so they hold their shape.
- Add cream cheese to a large mixing bowl and beat with a hand mixer until smooth and creamy.
- Add cheesecake pudding mix, 1/2 cup heavy cream, powdered sugar, and vanilla extract, then beat until incorporated.
- Add the remaining 1/2 cup heavy cream and beat until smooth and fluffy.
- Transfer the cheesecake filling to a piping bag fitted with a Wilton 1M piping tip.
- Pipe the cheesecake filling into the cooled taco shells.
- Stir the chopped strawberries and strawberry glaze together in a bowl.
- Spoon the strawberry topping over the cheesecake tacos.
- Serve immediately.
Notes
- If strawberry glaze is unavailable, use strawberry pie filling mixed with fresh chopped strawberries.
- For the crispest texture, assemble the tacos shortly before serving.
- Store shells, filling, and topping separately when making ahead.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 152
- Sugar: 7
- Sodium: 178
- Fat: 11
- Saturated Fat: 7
- Unsaturated Fat: 3
- Trans Fat: 1
- Carbohydrates: 12
- Fiber: 1
- Protein: 1
- Cholesterol: 35