Description
Enjoy a delightful twist on classic dessert with these Strawberry Cheesecake Tacos. Soft flour tortillas are crisped and coated with a buttery graham cracker crust, then filled with a luscious, creamy cheesecake filling and topped with a sweet, fresh strawberry compote. Perfect for parties or a fun family treat, these tacos combine creamy, crunchy, and fruity textures in every bite.
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 the taco shells: Melt the butter in a pan over medium heat. In a separate bowl, mix graham cracker crumbs and brown sugar. Brush each flour tortilla with melted butter, then coat both sides with the graham cracker crumb mixture. Place each tortilla in a taco shell mold or over the bars of an oven rack to keep shape. Bake at 350°F (175°C) for 8-10 minutes or until golden and crispy. Let cool completely to firm up the shells.
- Make the strawberry compote: In a small saucepan, combine chopped strawberries, sugar, and water over medium heat. Stir occasionally until the berries release their juices and the mixture boils. Mix cornstarch with a little cold water to create a slurry and add it to the berries. Cook and stir until the compote thickens. Remove from heat and cool to room temperature.
- Prepare the cheesecake filling: In a mixing bowl, beat the cream cheese with a hand mixer until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form. Gradually add confectioner’s sugar and vanilla extract to the cream cheese and beat until fully combined. Gently fold the whipped cream into the cream cheese mixture to keep it light and fluffy.
- Assemble the tacos: Spoon a generous amount of cheesecake filling into each cooled taco shell. Top with a couple of tablespoons of strawberry compote. Optionally, garnish with fresh strawberry slices or a sprinkle of graham cracker crumbs for extra crunch.
- Serve and enjoy: Serve the strawberry cheesecake tacos immediately for the best texture, or refrigerate for up to 2 hours before serving to allow flavors to meld.
Notes
- For a gluten-free version, substitute the flour tortillas with gluten-free tortillas and use gluten-free graham cracker crumbs.
- Ensure cream cheese is at room temperature for smooth filling without lumps.
- You can prepare the strawberry compote and cheesecake filling a day ahead; keep refrigerated until assembly.
- Adjust sweetness in the compote and filling according to taste.
- Refrigerate assembled tacos for a firmer filling but consume within 2 hours to maintain crust crispiness.
Keywords: strawberry cheesecake tacos, dessert tacos, graham cracker taco shells, creamy cheesecake filling, fresh strawberry compote