Description
Indulge in the delightful fusion of two favorites with Cheesecake Tacos—crispy tortilla shells filled with creamy cheesecake and topped with fresh strawberries and glaze.
Ingredients
Scale
- 7 9-inch tortilla shells
- 1 cup
- 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
- 1/2 cup chopped strawberries
- 3/4 cup strawberry glaze
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the granulated sugar with the melted butter. Dip each tortilla shell into the mixture, then press them into a muffin tin to shape.
- Bake for 10-12 minutes until golden and crispy. Let them cool completely.
- In a large bowl, beat the cream cheese until smooth. Add the instant pudding mix, powdered sugar, and 1/2 cup of heavy whipping cream, and blend until well combined.
- In another bowl, whip the remaining heavy cream to soft peaks. Gently fold the whipped cream into the cheesecake mixture until smooth and fluffy.
- Spoon the cheesecake filling into the cooled taco shells.
- Top with chopped strawberries and drizzle with strawberry glaze before serving.
Notes
For best results, refrigerate the filled tacos for 30 minutes before serving to let the flavors meld.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 420 kcal
- Sugar: 29 g
- Sodium: 310 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 65 mg
Keywords: Cheesecake Tacos, dessert, easy recipe, strawberries, American cuisine