Description
Delight in the fusion of two favorites with these cheesecake tacos, featuring creamy cheesecake filling in a crispy tortilla shell, topped with fresh strawberries and a sweet 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 your oven to 350°F (175°C) and lightly grease a muffin tin.
- In a bowl, combine the tortilla shells, sugar, and melted butter, mixing until fully incorporated.
- Press each tortilla shell into the muffin tin, forming small cups, and bake for about 10-12 minutes until golden and crispy.
- Meanwhile, in a large bowl, beat the cream cheese until smooth, then add the pudding mix, 1/2 cup heavy whipping cream, and powdered sugar, mixing until fully combined.
- In another bowl, whip the remaining heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
- Once the tortilla shells have cooled, fill each with the cheesecake mixture.
- Top with chopped strawberries and drizzle with strawberry glaze before serving.
Notes
Ensure the cream cheese is softened to room temperature for easier mixing. For variety, you can swap strawberries for your favorite fruits.
- 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, Tortilla, Cheesecake, Strawberries, Easy Recipe