Description
These Strawberry Cheesecake Tacos are a delightful twist on traditional dessert tacos, featuring buttery graham cracker crusted flour tortillas filled with a luscious cheesecake cream and topped with a sweet homemade strawberry compote. This no-bake, easy-to-make recipe combines creamy, fruity flavors with a crispy taco shell for a fun and elegant dessert perfect for any occasion.
Ingredients
Scale
Taco Shells
- 12 flour tortillas (street taco size)
- 1/2 cup butter
- 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: Melt the butter in a skillet over medium heat. Brush each flour tortilla with melted butter on both sides, then sprinkle evenly with a mixture of graham cracker crumbs and brown sugar. Press lightly to make sure the crumbs stick. Working one at a time, cook the tortillas in the skillet until they are crisp and golden brown, about 2-3 minutes per side. Form each warm tortilla over a taco rack or a folded kitchen towel to shape into a taco shell. Let cool completely to harden.
- Make Strawberry Compote: Combine the chopped strawberries, sugar, and water in a small saucepan over medium heat. Bring to a simmer and cook for about 5 minutes until the strawberries begin to soften. Mix the cornstarch with a small amount of cold water to make a slurry, then stir into the simmering fruit. Cook for an additional 1-2 minutes until the compote thickens. Remove from heat and let cool to room temperature.
- Prepare Cheesecake Filling: In a large mixing bowl, beat the cream cheese until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form. Gradually add confectioner’s sugar and vanilla extract to the cream cheese, mixing until fully incorporated. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
- Assemble Tacos: Carefully fill each graham cracker crusted taco shell with a generous spoonful of the cheesecake filling. Top with a spoonful of the cooled strawberry compote. Serve immediately or refrigerate for up to 2 hours before serving for a chilled dessert experience.
Notes
- To shape the taco shells, work quickly while the tortillas are warm and flexible to avoid cracking.
- Make sure the cream cheese is at room temperature for a smoother, lump-free filling.
- The strawberry compote can be substituted with other berry preserves or fresh fruit coulis for variety.
- If you prefer a lower sugar dessert, reduce the sugar quantity in the compote and filling accordingly.
- These tacos are best served fresh but can be stored in the refrigerator for up to 2 days.
Keywords: strawberry cheesecake tacos, dessert tacos, no bake cheesecake dessert, graham cracker taco shells, strawberry compote dessert