A Funny Little Idea
My grandson thought I was joking. I told him we were having tacos for dessert. His face was so confused. I still laugh at that.
This recipe is a happy mix of two favorite things. It shows that trying new ideas is fun. That is why this matters. It makes cooking an adventure.
Making the Taco Shells
First, we make our shells sweet and crunchy. You press the tortilla circles into melted butter. Then you press them into graham cracker crumbs.
The muffin tin trick is my favorite part. You fold the soft circles in half. Then you tuck them between the cups of an upside-down muffin tin. It holds their shape perfectly in the oven.
The Creamy Dreamy Filling
Now for the best part, the filling. Make sure your cream cheese is soft. This makes it easy to mix until it’s smooth. Doesn’t that smell amazing?
You whip in the pudding and cream. It becomes so light and fluffy. *Fun fact: The pudding mix helps the filling stay thick and not get runny.* Have you ever used pudding mix in a recipe before?
Putting It All Together
Wait until your taco shells are completely cool. This is very important. A warm shell will make the creamy filling melt.
Then you just pipe in the cheesecake filling. Top it with the glazed strawberries. The red and white looks so pretty. Which do you like more, the crunchy shell or the creamy filling?
Why We Share Food
I made these for my book club last week. Everyone was so surprised. They couldn’t believe they were eating a dessert taco. It started a wonderful conversation.
This is why food matters. It brings people together. It gives us a reason to laugh and share stories. What is the most surprising dessert you have ever tried?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Tortilla shells | 7 (9-inch) | For the shells |
| Graham cracker crumbs | 1 cup | For the shells |
| Granulated sugar | 1 ½ tablespoons | For the shells |
| Butter | â…“ cup | Melted, for the shells |
| Cream cheese | 8 ounces | At room temperature, for the filling |
| Cheesecake-flavored instant pudding mix | 3 tablespoons | For the filling |
| Heavy whipping cream | 1 cup | For the filling |
| Powdered sugar | ½ cup | For the filling |
| Vanilla extract | 1 teaspoon | For the filling |
| Fresh strawberries | ½ cup | Chopped, for the topping |
| Strawberry glaze | ¾ cup | Or substitute with strawberry pie filling, for the topping |
Cheesecake Tacos: A Sweet Little Secret
Oh, these little cheesecake tacos bring back such a happy memory. My grandson invented them one rainy afternoon. He wanted something sweet and crunchy. We looked in the pantry and got creative. I still laugh at how excited he was. Now, they are my go-to treat for surprising the family. Doesn’t that sound like fun?
Let’s make our taco shells first. They are the best part. The graham cracker coating makes them taste like a cookie. And they hold our creamy filling perfectly. You will feel like a kitchen magician. I promise it is easier than it looks.
Making the Taco Shells
Step 1: Heat your oven to 400°F. Mix the graham crumbs and sugar in a bowl. It will smell like a buttery cookie already. I love that smell. It reminds me of summer picnics.
Step 2: Cut small circles from your big tortillas. Use a cookie cutter or a cup. Then poke them all over with a fork. This stops them from puffing up like little pillows in the oven. It is a very important step.
Step 3: Dip each circle in the melted butter. Then press it into the crumb mix. Coat both sides really well. This gives us that wonderful, sweet crunch. (My hard-learned tip: Do this over the bowl. It saves a big crumb mess on the floor!)
Step 4: Now, fold your circles in half. They need to look like tiny tacos. Tuck them between the cups of an upside-down muffin tin. This helps them keep their shape. They look so cute lined up, ready for the oven.
Step 5: Bake them for about 11 minutes. Watch for a lovely golden color. Let them cool completely in the pan. This makes them super crisp. What’s your favorite crunchy snack? Share below!
The Creamy Filling & Assembly
Time for the creamy filling. Make sure your cream cheese is soft. Beat it until it is perfectly smooth. No one wants lumpy cheesecake. Then add the pudding mix, powdered sugar, and vanilla. Pour in the heavy cream last. Whip it all until it is light and fluffy. It tastes like a sweet cloud.
Spoon the filling into a piping bag. If you do not have one, a plastic bag with the corner snipped off works fine. Pipe the filling generously into your cool shells. Top with glazed strawberries. The red and white looks so pretty. Serve them right away for the best crunch.
Cook Time: 11 minutes
Total Time: 30 minutes
Yield: 21 tacos
Category: Dessert, Snack
Let’s Mix It Up!
The fun does not stop with strawberries. You can top these little tacos with anything you love. It is your kitchen adventure. Here are a few of my family’s favorite twists. They are all so simple and delicious.
Chocolate Drizzle Delight. Swap the fruit for a drizzle of chocolate syrup. Add some mini chocolate chips on top. My grandson would choose this every single time.
Lemon Berry Sunshine. Mix a little lemon zest into the filling. Then top with fresh blueberries. It tastes so bright and sunny. It is perfect for a spring day.
Cookie Carnival. Crush some Oreo cookies. Stir them right into the creamy filling. Top with more cookie crumbs. It is a cookie-lover’s dream come true.
Which one would you try first? Comment below!
The Perfect Final Touch
Presentation is part of the fun. I love making food look as good as it tastes. For these tacos, I place them on a big wooden board. It makes them the star of the table. Everyone can just grab one. It is so easy and friendly.
You could also place each taco on a little plate. Add a tiny dollop of whipped cream on the side. A single mint leaf makes it look fancy. It feels like you are in a special restaurant. But you made it yourself.
What to drink? A cold glass of milk is the classic choice. It is so good with the sweet cheesecake. For the grown-ups, a little glass of sweet dessert wine is lovely. It sips nicely with the berries. Which would you choose tonight?
Keeping Your Cheesecake Tacos Tasty
Let’s talk about keeping these treats fresh. The shells stay crisp for two days in the fridge. Just put them in a sealed container. The filling is best made the same day you serve it.
You can freeze the baked shells for a month. I once made a big batch for a surprise visit. My grandkids loved having a quick dessert ready. This is why batch cooking matters. It turns a busy day into a special one.
Do not freeze the filled tacos. The filling will get watery and soft. Assemble them right before you plan to eat. This keeps everything crunchy and delicious.
Have you ever tried storing it this way? Share below!
Simple Fixes for Common Cheesecake Taco Troubles
Sometimes our cooking needs a little help. If your shells will not stay folded, they need more butter. The butter helps the crumbs stick. This creates a sturdier shell.
I remember when my filling was lumpy. My cream cheese was too cold. Let it sit out until it feels soft. This matters because smooth filling feels so much nicer in your mouth.
If your shells get soggy, they did not cool enough. Let them get completely cool in the pan. Filling a warm shell will make it soft. Fixing small issues builds your confidence in the kitchen.
Which of these problems have you run into before?
Your Cheesecake Taco Questions Answered
Q: Can I make this gluten-free?
A: Yes! Use gluten-free graham crackers and tortillas. It works just as well.
Q: Can I make any parts ahead?
A: You can bake the shells a day early. Store them in that sealed container.
Q: What if I do not have a piping bag?
A: A plastic bag with the corner snipped off works fine. So does a spoon.
Q: Can I double the recipe?
A: Absolutely. It is perfect for a party. Just use two muffin tins.
Q: Any other topping ideas?
A: Try blueberry pie filling or chocolate sauce. Get creative with your favorites.
*Fun fact: The muffin tin trick for the shells is my favorite part. It is so clever!*
Which tip will you try first?
A Little Note From Me to You
I hope you love making these fun cheesecake tacos. They always bring a smile to my kitchen. Cooking is about sharing joy and trying new things.
I would love to see your creations. Your photos inspire me and other readers too. It makes our cooking community feel like family.
Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Olivia Hartwell.
Cheesecake Tacos A Unique Meat Snack
Description
A unique and delicious dessert featuring crispy, graham-cracker coated taco shells filled with a creamy cheesecake filling and topped with glazed strawberries.
Ingredients
8 ounces cream cheese, at room temperature
3 tablespoons cheesecake-flavored instant pudding mix
1 cup heavy whipping cream
½ cup powdered sugar
1 teaspoon vanilla extract
½ cup fresh strawberries, chopped
¾ cup strawberry glaze (or substitute with strawberry pie filling)
Instructions
- Heat your oven to 400°F (200°C).
- Mix the graham cracker crumbs and granulated sugar in a shallow dish.
- Cut three small circles from each large tortilla using a 3¾-inch cookie cutter.
- To stop them from puffing up, pierce each circle several times with a fork.
- Coat both sides of each tortilla circle with the melted butter, then press them into the graham crumb mixture for a full coating.
- Shape the coated circles into tacos by folding them in half. To help them hold this form while baking, nestle them between the cups of an upside-down muffin tin.
- Bake for 11 minutes until they are golden and crisp. Leave them to cool completely in the pan so they stay firm.
In a large bowl, beat the room-temperature cream cheese until it is completely smooth.
Incorporate the cheesecake pudding mix, half of the heavy cream, powdered sugar, and vanilla, beating until everything is well combined.
Pour in the rest of the heavy cream and whip the mixture until it becomes light and fluffy.
Spoon the filling into a piping bag with a 1M tip. Pipe the creamy cheesecake mixture generously into the completely cooled taco shells.
Gently combine the chopped fresh strawberries with the strawberry glaze in a separate bowl.
Top the cheesecake filling in each taco with a spoonful of the glazed strawberry mixture.
Notes
- Serve your cheesecake tacos right away for a delicious, crunchy dessert.
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