Strawberry Cheesecake Tacos
Introduction
Strawberry Cheesecake Tacos are a fun twist on two classic desserts. These delightful little treats combine the creamy goodness of cheesecake with the fresh taste of strawberries, all wrapped up in a crispy taco shell. Perfect for parties, gatherings, or a special family dessert, these tacos are sure to impress anyone who takes a bite!
Why Make This Recipe
Why settle for regular cheesecake when you can have it in a taco format? These Strawberry Cheesecake Tacos offer a unique presentation that makes them exciting to eat. They are also easy to customize, allowing you to play around with flavors and toppings. Plus, they are a hit with kids and adults alike!
How to Make Strawberry Cheesecake Tacos
Ingredients:
- 6 small flour tortillas (street taco size)
- 1 cup crushed Golden Oreos or graham crackers
- 1 tbsp butter, melted
- 2 tbsp sugar (for rolling)
- 1 tsp cinnamon (optional)
- 1 package (8 oz) cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream (cold)
- 1 cup fresh strawberries, chopped
- 2 tbsp sugar
- 1 tsp lemon juice
- 1 tbsp cornstarch + 2 tbsp water (optional, for thickening)
- Extra crushed cookies for rim (optional)
- Fresh strawberry halves (optional)
- Whipped cream (optional)
Directions:
- Preheat your oven to 375°F (190°C). Cut small circles from the tortillas. Dip each tortilla in melted butter and then coat them with crushed cookies and sugar. Shape them into taco shells and bake for 6–8 minutes until they are crisp. Allow them to cool.
- In a saucepan, combine chopped strawberries, sugar, and lemon juice. Simmer this mixture and, if desired, thicken it with the cornstarch and water mixture. Let it cool.
- In a mixing bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until combined.
- Pipe or spoon the cheesecake filling into the cooled taco shells. Top with the strawberry sauce, extra cookie crumbs, and fresh strawberries. Chill in the refrigerator before serving.
How to Serve Strawberry Cheesecake Tacos
Serve your Strawberry Cheesecake Tacos cold for the best experience. You can add a dollop of whipped cream or extra strawberry halves on top for a beautiful finishing touch. They make a great addition to dessert tables or can be served as individual treats.
How to Store Strawberry Cheesecake Tacos
To store leftovers, keep the taco shells and cheesecake filling separate. Place the shells in an airtight container at room temperature, while refrigerating the cheesecake filling. Assemble the tacos just before serving to maintain crispness.
Tips to Make Strawberry Cheesecake Tacos
- For an extra crunch, try using flavored cereal or crushed nuts instead of cookies.
- Be sure to whip the heavy cream well. This gives your cheesecake filling a light, fluffy texture.
- If you don’t have fresh strawberries, you can use frozen strawberries. Just make sure to thaw and drain them before using.
Variation
You can easily switch up the fruit! Try using blueberries, raspberries, or mixed berries as a delicious alternative to strawberries.
FAQs
Q: Can I make these tacos ahead of time?
A: Yes! You can prepare the shells and the cheesecake filling ahead of time. Just fill them right before serving.
Q: Can I use low-fat cream cheese?
A: Yes, low-fat cream cheese can be used, but it may change the texture slightly.
Q: Are these tacos gluten-free?
A: They aren’t gluten-free as written, but you can substitute gluten-free tortillas and cookies to make them suitable for a gluten-free diet.
