Description
Delight in these Strawberry Cheesecake Tacos, featuring crispy homemade graham cracker taco shells filled with a creamy, luscious cheesecake filling and topped with a fresh, sweet strawberry compote. Perfectly balanced flavors and textures make this a fun and unique dessert to impress guests or treat yourself.
Ingredients
Scale
Taco Shells
- 12 flour tortillas (street taco size)
- 1/2 cup butter, melted
- 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 Taco Shells: Preheat the oven to 375°F (190°C). Melt the butter and combine graham cracker crumbs with brown sugar in a large dish. Dip each tortilla one at a time into the melted butter, coating evenly, then coat them in the graham crumb mixture. Place each coated tortilla inverted over the cups of a cupcake pan to shape taco shells.
- Bake Shells: Arrange as many tortillas as fit in the cupcake pan and bake for 10-12 minutes until golden brown. After baking, leave them in the pan for 8 minutes to firm up before removing and allowing to cool completely.
- Make Strawberry Compote: In a medium pan, combine chopped strawberries, sugar, water, and cornstarch. Cook over medium heat, stirring occasionally until bubbling and thickened, approximately 10 minutes. Transfer to a heatproof bowl, cover tightly, and refrigerate to cool and set.
- Whip Cream: Use an electric mixer to whip the heavy cream until soft peaks form, indicating a whipped cream consistency. Set aside.
- Prepare Cheesecake Mixture: In another bowl, beat the cream cheese, confectioner’s sugar, and vanilla extract with an electric mixer until completely smooth and creamy.
- Combine Filling: Gently fold the whipped cream into the cream cheese mixture using a silicone spatula until smooth and lump-free.
- Chill Filling: Refrigerate the cheesecake filling until the taco shells are completely cool and the strawberry compote has set.
- Assemble Tacos: Spoon or pipe the cheesecake filling into each cooled taco shell, then top with the chilled strawberry compote.
- Serve: Serve these strawberry cheesecake tacos immediately for the best texture and flavor. Enjoy!
Notes
- Ensure the cream cheese is softened to room temperature for easier mixing and a smoother filling.
- Allow the taco shells to cool completely before adding the filling to prevent sogginess.
- The strawberry compote can be made a day ahead and refrigerated to deepen flavors.
- Use street taco-sized tortillas to achieve the perfect taco shell shape and size.
- The assembled tacos are best served fresh but can be refrigerated briefly if needed; however, the shells may soften.
