cheesecake tacos

Serve up these cheesecake tacos for a delicious dessert. A dessert taco that is a waffle cone shell, no-bake cheesecake filling, and a homemade strawberry topping. A simple strawberry taco that will complete your Taco Tuesday meal plan.

Cheesecake Tacos

eggs

salt

vanilla extract

brown sugar

all-purpose flour

unsalted butter (melted)

milk

strawberries

sugar

water

corn starch

heavy cream

cream cheese (softened)

lemon zest

To make the strawberry glaze you will add your strawberries and sugar in a saucepan on the stove. Cook on medium heat bringing it to a boil.

Stir the berry mixture constantly and cook for 3-4 minutes. This will soften the strawberries.

Now in a small bowl add your tablespoon water and tablespoon of cornstarch. Stir to make a slurry then stir into the strawberry mixture.

This will thicken your strawberry glaze. Then turn off heat and remove from the heat, to allow to cool.

Strawberry Glaze

In a bowl you will combine your cream cheese, lemon zest, vanilla and heavy cream. Beat until it forms soft peaks.

Place your cheesecake filling in a piping bag and store in the fridge for at least 30 minutes.

No Bake Cheesecake Filling

Preheat your waffle cone maker.

In a bowl whisk your eggs, vanilla, salt, brown sugar, flour, butter, and milk. Once well mixed you will work on your waffle cones.

Drop around 1 tablespoon for mini tacos or 1/4 cup for large tacos on the center of your waffle cone maker.

Close the lid and cook for 1-2 minutes for mini's or 2-3 minutes for large cones.

Remove once the waffles are golden brown, and place in the taco shell former. Let them sit for around 4-5 minutes to harden up.

Waffle Cone Directions

Take your cooled waffle shell and pipe in some of the cheesecake filling. Then add around a tablespoon or so of the strawberry glaze on top.

Serve immedietly.

Assemble Cheesecake Tacos

Strawberry Cheesecake Tacos – this is a recipe for very tasty dessert tacos. These Dessert Tacos include crunchy tortilla shells, filled with cheesecake filling and topped with homemade strawberry sauce make a perfect dessert and is a real party pleaser.

Strawberry Cheesecake Tacos

- 10 inch flour Tortilla

Butter

Oz. Cream cheese

lime

Sugar

whipping cream

Vanilla extract

- Fresh strawberry

Corn starch

Take out the cream cheese from the refrigerator or freezer. The cream cheese has to be at room temperature.

Crush the graham crackers in a grinder.

Melt the butter.

Cut the strawberries into halves.

Keep everything aside.

Step – 1 Pre-prep work

Pre-heat oven to 400F.

Cut 4-5 rounds out of each tortilla with a cookie cutter to get about 32 circles. I have used a 70mm cookie cutter to cut the tortilla. Take the melted butter in a wide bowl and crushed crackers on a plate. Take one tortilla circle,  dip it into melted butter then coat it in graham cracker crumbs.

Lay them on an upside-down muffin tin like pictured below and bake for 10 minutes until just golden brown. Let cool in the pan. (I made all the shells in 2 batches)

Step – 2 Make “Taco Shells”.

Take Cream cheese and sugar in a bowl.

With a hand beater, beat cream cheese, and sugar for about 1 minute. Add heavy cream, powdered sugar, lime zest, and vanilla extract. Beat for 2 minutes, using medium speed, until forms stiff peaks. Cover it and place it in the fridge for 30 minutes.

Step 3 – Make Cheesecake filling.

In a separate, small dish, put 1 Tbsp of water and corn starch and stir them. Keep it aside.

Instant pot –

Put strawberry, sugar, and 2 Tbsp of water in the instant pot. Cover the instant pot, vent valve on sealing position. Press the manual/pressure Cook button for 2 minutes.

When the cooking time is up, turn the pot off so it doesn’t go into the warming setting. Let the pot sit undisturbed for about 10 minutes.

Now quick release the remaining pressure.

After the pin in the lid drops back down, open the lid, press the saute button of the instant pot and then add corn starch slurry to the strawberry mixture.

Stir and cook on saute setting for about a minute or, until thickens. Turn off the heat and leave to cool completely.

Step – 4 Strawberry sauce

Put strawberries, sugar, and 2 Tbsp of water in a medium pan. Cook for 10 minutes on medium heat. Then add corn starch slurry to the strawberry mixture in the pan. Stir and cook for 20-30 sec, until thickens. Remove from heat and leave to cool completely.

cheesecake, taco shells and strawberry sauce

Stove-top –

Take out the cheesecake filling from the fridge and transfer it to a piping bag.

Take the shell, fill it with cheesecake, and top it with strawberry sauce filling.

Follow the same process with the remaining shells.

Enjoy!

Assemble

https://www.youtube.com/watch?v=h_hsHa84fEU

Strawberry Cheesecake Tacos – this is a recipe for very tasty dessert tacos. These Dessert Tacos include crunchy tortilla shells, filled with cheesecake filling and topped with homemade strawberry sauce make a perfect dessert and is a real party pleaser.

They are very simple to make, amazingly quick, and easy dessert. Everyone you make them for is bound to fall in love with them too. People of all ages can’t resist how wonderful they are.

#cheesecaketacos #desserttacos #valentinesday 

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Strawberry cheesecake tacos | Dessert tacos

These Mini Strawberry Cheesecake Tacos have a crispy, crunchy graham cracker coated shell with a thick and creamy pipeable cheesecake filling and a strawberry glaze topping.

9- inch tortilla shells

graham cracker crumbs

butter (melted)

cream cheese (room temperature)

instant pudding mix

heavy whipping cream

strawberry glaze

Preheat the oven to 400 degrees F.

Add the graham cracker crumbs and sugar to a shallow dish. Stir to combine.

Using a 3 3/4 inch circle cookie cutter, cut out 3 circles per 9-inch tortilla shell.

Using a fork, stab it 6 to 7 times on both sides to help prevent air bubbles.

Using a brush, coat each 3 3/4 inch shell with melted butter.

Place in the shallow dish of graham cracker crumbs and gently press down. Flip and repeat until the shell is coated in crumbs.

Fold the shell in half and form a seam in the middle.

Flip a cupcake pan upside down and stagger the shells between the cups.

Place in the preheated oven and bake for 11 minutes until the edges are brown and stiff.

Remove from the oven and leave to cool in the cupcake pans. This will allow the taco shells to keep their shape once they've cooled completely.

Shells

Add the cream cheese to a large mixing bowl. Using a hand mixer, beat until smooth and creamy. Scrape down the sides of the bowl.

Add in the pudding mix, 1/2 cup of the heavy cream, powdered sugar, and vanilla extract. Beat until incorporated.

Add in the remaining heavy cream and beat until smooth and fluffy.

Fill the piping bag that's been fitted with the Wilton 1M piping tip with the cheesecake filling.

Pipe the cheesecake filling into the cooled taco shells. I like to start piping in the middle of the shell, pipe to one edge, back to the center, to the other edge of the taco, and back to the center in one continuous flow. Repeat with the remaining taco shells.

Cheesecake

Add the fresh chopped strawberries with the strawberry glaze to a bowl and stir to combine. *see notes

Spoon the topping on the cheesecake tacos.

Serve immediately.

Topping

This Cherry Cheesecake Tacos Recipe is the perfect summer treat! It&#39;s light, refreshing, and easy to make. Plus, it&#39;s a great way to use up those ripe cherries that are starting to pile up in the fridge.

Cherry Cheesecake Tacos

Water

Tortillas 8”

tbsp Cornstarch

c Graham cracker crumbs

oz Cream cheese softened

¼ c Butter (melted)

¼ c Powdered sugar

c Cherries (halved)

Vanilla

¼ c Granulated sugar

Lemon

Heat the oven to 400 degrees, and place a muffin tin upside down on a large baking sheet.

Use a cookie cutter that is 4 inches around, and cut circles from the tortillas.

Place the melted butter into a shallow bowl, and dip the tortilla circles into it.

Add the graham cracker crumbs to another bowl, and press the dipped tortillas into the crumbs to coat them.

Fold the tortillas into a taco shape, and place in between the cups of the upside down muffin tin.

Bake the tortillas for 10 minutes, and allow to cool.

Stir together the cornstarch and water in a small bowl.

To a saucepan over medium heat, add the cornstarch mixture, granulated sugar and cherries. Bring to a boil, and simmer until the mixture has thickened and the cherries have softened. Set aside and chill.

Blend together the cream cheese, powdered sugar, lemon zest and vanilla in a mixing bowl until light and creamy. Chill for 30 minutes.

Pipe some of the cream cheese mixture into each taco shell, and top with some of the cherry mixture.

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Cheesecake Tacos

Strawberry Cheesecake Tacos

Cheesecake Tacos

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Top 4 cheesecake tacos recipes from across the web

The most viewed cheesecake tacos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cheesecake Tacos

Strawberry Cheesecake Tacos

Cheesecake Tacos

Cherry Cheesecake Tacos

The most viewed cheesecake tacos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine