Strawberry Cheesecake Tacos

Strawberry Cheesecake Tacos are a delightful fusion of flavors, blending the freshness of spring strawberries with the creamy richness of cheesecake. As the season ushers in an abundance of ripe berries, these tantalizing treats offer a creative way to indulge in nature’s bounty. Imagine crisp cinnamon-sugar tortilla shells cradling a luscious cheesecake filling, topped with a vibrant homemade strawberry sauce. Whether you’re hosting a gathering or seeking a delightful solo indulgence, Strawberry Cheesecake Tacos promise a burst of flavor in every bite. Join us in embracing the essence of spring with this irresistible dessert that celebrates the harmony of sweet strawberries and creamy cheesecake.

When I hear about Strawberry Cheesecake Tacos, the image of spring instantly comes to mind, filling me with joy. Our blog is brimming with strawberry recipes that I love to whip up during the spring and early summer months to relish their fresh flavors. And don’t worry, frozen strawberries work just as well!

How To Make Strawberry Cheesecake Tacos

To create the perfect Strawberry Cheesecake Tacos, start by making the tortilla shells. Combine brown sugar and cinnamon, then cut tortillas into 3.5-4 inch circles. Fry each circle in hot oil until golden brown, then shape them into taco shells and coat with sugar-cinnamon mixture. For the strawberry sauce, cook strawberries, sugar, and lemon juice until tender, then thicken with cornstarch mixture. For the cheesecake filling, whip heavy cream until stiff peaks form, then beat cream cheese, powdered sugar, and vanilla until smooth. Fold in the whipped cream and pipe the filling into the cooled tortilla shells. Top with strawberry sauce and refrigerate before serving. Be careful not to over-fry the tortillas to ensure proper coating with the sugar-cinnamon mixture.

Ingredients:

•  5 (8-inch) tortillas, cut into approximately 20 rounds
•  1 cup graham cracker crumbs
•  1/4 cup melted butter
•  1 cup chopped strawberries
•  1/4 cup sugar
•  2 teaspoons water
•  1 tablespoon cornstarch
• 1 tablespoon cold water
•  1 cup heavy cream
•  1 cup softened cream cheese
•  1 teaspoon lemon zest
• 1 teaspoon vanilla extract
•  1/4 cup powdered sugar

Instructions:

Shells:

1.  Preheat the oven to 400 degrees F.
2.  In a shallow dish, combine the graham cracker crumbs and sugar.
3.  Use a 3 ¾ inch circle cookie cutter to cut out 3 circles from each 9-inch tortilla shell.
4.  Pierce each circle 6 to 7 times on both sides with a fork to prevent air bubbles.
5.  Brush each circle with melted butter.
6.  Coat each circle with graham cracker crumbs by pressing gently. Repeat on both sides.
7.  Fold each circle in half to form a seam in the middle.
8.  Place the folded circles between the cups of an upside-down cupcake pan.
9.  Bake in the preheated oven for 11 minutes until the edges are brown and stiff.
10.  Remove from the oven and allow to cool completely in the cupcake pans to retain their shape.

Cheesecake:

1.  In a large mixing bowl, beat the cream cheese until smooth and creamy using a hand mixer.
2.  Scrape down the sides of the bowl.
3.  Add the pudding mix, ½ cup of heavy cream, powdered sugar, and vanilla extract. Beat until combined.
4.  Gradually add the remaining heavy cream and beat until smooth and fluffy.
5.  Fill a piping bag fitted with a Wilton 1M piping tip with the cheesecake filling.
6.  Pipe the filling into the cooled taco shells in a continuous flow, starting from the middle and moving to the edges.

Topping:

1.  Combine the fresh chopped strawberries with the strawberry glaze in a bowl and mix well.
2.  Spoon the topping over the cheesecake tacos.
3.  Serve immediately.

Notes:

•  If strawberry glaze is unavailable, you can use strawberry pie filling mixed with fresh strawberries.
• Nutrition information not provided.

FAQ

How do I prevent the taco shells from becoming soggy if I want to prepare them in advance?

To maintain the crispiness of your Strawberry Cheesecake Tacos when preparing them ahead, store the taco shells separately in an airtight container. Keep the cheesecake filling and strawberry topping refrigerated until serving time. Assemble the tacos just before serving to ensure they’re fresh and delightful, embodying the essence of Strawberry Cheesecake Tacos at every bite.