Strawberry Cheesecake Tacos Recipe
Delight in these Strawberry Cheesecake Tacos, a fun and delicious twist on traditional tacos. Soft flour tortillas are transformed into sweet taco shells coated with a buttery graham cracker crumble, filled with a creamy cheesecake filling and topped with a luscious homemade strawberry compote. Perfect for an impressive dessert or a sweet snack!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 12 tacos 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Taco Shells
- 12 flour tortillas (street taco size)
- 1/2 cup butter
- 1 1/2 cups graham cracker crumbs
- 2 Tbsp. brown sugar
Strawberry Compote
- 2 cups fresh strawberries, chopped
- 5 Tbsp. sugar
- 1 1/2 Tbsp. water
- 2 tsp. cornstarch
Cheesecake Filling
- 8 oz cream cheese, room temperature
- 1 cup heavy cream
- 1 cup confectioner’s sugar
- 2 tsp. vanilla extract
Instructions
- Prepare Taco Shells: Melt the 1/2 cup butter in a skillet over medium heat. Brush each flour tortilla gently with the melted butter. In a separate bowl, mix the graham cracker crumbs with the brown sugar. Coat each buttered tortilla in the graham cracker mixture, pressing lightly so the crumbs stick. Once coated, warm the tortillas briefly in the skillet or oven until crispy but still pliable. Fold each shell into a taco shape and set aside to cool and firm up.
- Make Strawberry Compote: In a small saucepan, combine chopped strawberries, sugar, water, and cornstarch. Cook over medium heat, stirring constantly until the mixture thickens and the strawberries soften, about 5-7 minutes. Remove from heat and let cool to room temperature.
- Prepare Cheesecake Filling: In a mixing bowl, beat the room temperature cream cheese until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Gradually add the confectioner’s sugar and vanilla extract to the cream cheese and mix until fully combined. Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
- Assemble Tacos: Spoon a generous amount of cheesecake filling into each graham cracker-coated taco shell. Top with a spoonful of the chilled strawberry compote. Serve immediately or refrigerate briefly to set before serving.
Notes
- For best results, use fresh and ripe strawberries for the compote.
- Keep the cream cheese at room temperature to ensure a smooth filling.
- You can substitute flour tortillas with gluten-free tortillas for a gluten-free version.
- These dessert tacos are best served fresh but can be refrigerated up to 4 hours before serving.
Keywords: strawberry cheesecake tacos, dessert tacos, graham cracker shells, strawberry compote, creamy cheesecake filling, easy dessert, sweet taco recipe
Find it online: https://mjrecipe.com/strawberry-cheesecake-tacos-recipe/