Can I use corn tortillas instead of flour tortillas?

While flour tortillas work best for this recipe because of their pliability and neutral flavor, you could experiment with corn tortillas. They'll provide a different texture and slight corn flavor that might change the dessert experience. If you try corn tortillas, look for the softest variety possible and be prepared for a slightly more brittle shell.

How do I prevent my shells from getting soggy?

The key to maintaining crisp shells is timing! Assemble your cheesecake tacos as close to serving time as possible. If you need to make them in advance, you can prepare all components separately and assemble just before serving. Another trick is to create a barrier between the filling and shell by brushing the inside with melted chocolate and allowing it to set before adding the filling.

Can I make this recipe without the instant pudding mix?

Absolutely! If you don't have instant pudding mix or prefer not to use it, you can substitute with 3 tablespoons of powdered sugar and 1 tablespoon of cornstarch. This combination will help stabilize the filling similar to pudding mix. You might also want to add an extra teaspoon of vanilla or some lemon zest for additional flavor.

What other fruits work well with this dessert?

This versatile dessert works wonderfully with nearly any fresh fruit! Berries like raspberries, blueberries, and blackberries are excellent choices. Sliced peaches, mangoes, or kiwi provide tropical variations. In fall, try sautéed cinnamon apples or pears. Remember to adjust your glaze accordingly – use a complementary flavor or simply drizzle with honey or maple syrup instead.

Cheesecake Tacos Recipe

Description

Cheesecake Tacos combine the creamy goodness of classic cheesecake with crunchy, cinnamon-coated tortilla shells. These fun dessert tacos feature graham cracker coated shells, a rich cheesecake filling, and a fresh strawberry topping, creating the ultimate hand-held sweet treat perfect for parties or special occasions.

Ingredients

Units Scale

Shells

7 (9-inch) tortilla shells
1 cup graham cracker crumbs
1 1/2 tablespoons granulated sugar
1/3 cup butter, melted

Cheesecake Filling

8 ounces cream cheese, room temperature
3 tablespoons cheesecake instant pudding mix
1 cup heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla extract

Topping

1/2 cup chopped strawberries
3/4 cup strawberry glaze

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Instructions

Preheat Oven – Preheat your oven to 400 degrees Fahrenheit (200°C) to ensure it’s hot and ready for the taco shells.
Prepare Graham Cracker Coating – In a shallow dish, combine the graham cracker crumbs and granulated sugar. Mix thoroughly and set aside to use as a coating for the shells.
Cut and Prepare Tortillas – With a 3 ¾ inch circle cookie cutter, cut three circles from each 9-inch tortilla shell to make mini round shells. Use a fork to stab each circle 6 to 7 times on both sides. This step prevents bubbles from forming while baking.
Brush with Butter and Coat with Crumbs – Using a pastry brush, coat both sides of each tortilla circle with melted butter. Press each into the graham cracker mixture, coating all sides thoroughly for an even crust.
Shape Shells for Baking – Gently fold each tortilla circle in half, making a soft seam in the middle. Flip a cupcake pan upside down and, staggering the shells between the cups, arrange the folded tortillas so they hold their taco shape while baking.
Bake Taco Shells – Place the arranged shells into the preheated oven and bake for 11 minutes, or until the edges are golden brown and the shells are crisp. Remove from the oven and allow them to cool completely in the cupcake pan to maintain their shape.
Make Cheesecake Filling – In a mixing bowl, beat together the room-temperature cream cheese, cheesecake instant pudding mix, whipping cream, powdered sugar, and vanilla extract. Whip until the mixture is smooth, creamy, and holds stiff peaks.
Assemble Tacos – Once the shells are completely cooled, use a piping bag or spoon to fill each shell generously with the cheesecake filling.
Add Strawberry Topping – Top each filled taco with chopped strawberries and a drizzle of strawberry glaze for a fruity finish.
Serve and Enjoy – Serve immediately for best texture, or refrigerate the filled tacos until ready to enjoy.

Notes

Make sure the shells are fully cooled before adding the cheesecake filling to prevent melting.
You can use other fruits or toppings based on preference—try blueberries, chocolate chips, or caramel sauce.
Prepare the cheesecake filling ahead of time and chill for an extra-firm texture.
Filled tacos are best enjoyed the same day for the crispiest shells.
Store leftover taco shells and filling separately to keep everything fresh.

Nutrition

Serving Size: 1 taco
Calories: 192
Sugar: 8g
Sodium: 122mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 3g
Cholesterol: 29mg