Strawberry Cheesecake Tacos
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Get ready for a treat that will make your taste buds dance! Strawberry cheesecake tacos are a fun twist on two classic desserts. These yummy treats combine crunchy taco shells with creamy cheesecake filling and sweet strawberry sauce. You can whip up 6 servings of these delightful tacos in just 40 minutes.
The best part? You don’t need fancy cooking skills to make these. With some simple ingredients like tortillas, cream cheese, and fresh strawberries, you’ll create a dessert that looks impressive but is easy to make. Whether it’s for a party or a special family night, these tacos are sure to be a hit!
Exact Ingredients List
These strawberry cheesecake tacos need just a few simple ingredients. You’ll make crunchy taco shells, a sweet strawberry sauce, and a creamy cheesecake filling. Let’s break down what you’ll need for each part.
For the Taco Shells
You’ll need:
- 6 large flour tortillas
- 1/2 cup melted butter
- 1 1/2 cups graham cracker crumbs
- 2 tablespoons brown sugar
The tortillas form the base of your tacos. Brush them with melted butter to help the graham cracker coating stick. Mix the graham cracker crumbs with brown sugar for a sweet, crunchy shell.
For the Strawberry Sauce
Gather these items:
- 2 cups fresh strawberries, chopped
- 1/3 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
Fresh strawberries are key for the best flavor. The sugar sweetens the sauce, while lemon juice adds a hint of tartness. Cornstarch and water help thicken the sauce as it cooks.
For the Cheesecake Filling
You’ll need:
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Soften the cream cheese before mixing for a smooth filling. Powdered sugar adds sweetness without graininess. Vanilla enhances the flavor. Whip the heavy cream separately and fold it in for a light, fluffy texture.
Instructions
Preheat your oven to 375°F. Cut 6 large flour tortillas into 3.5-4 inch circles. Brush both sides with melted butter.
Mix graham cracker crumbs and brown sugar in a dish. Coat each tortilla circle in this mixture. Drape them over an upside-down muffin tin to form taco shapes.
Bake for 10-12 minutes until golden and crispy. Let them cool completely.
For the sauce, combine chopped strawberries, sugar, lemon juice, cornstarch, and water in a pan. Cook on medium heat, stirring often, until thick. Chill in the fridge.
Beat cream cheese, powdered sugar, and vanilla until smooth. In another bowl, whip heavy cream to stiff peaks. Gently mix the two together.
Fill the cooled taco shells with the cheesecake mixture. Top with chilled strawberry sauce.
Serve right away and enjoy your tasty strawberry cheesecake tacos!
Possible Substitutes List
You can easily swap out ingredients in this recipe to fit your tastes or dietary needs. For the taco shells, try corn tortillas or gluten-free wraps instead of flour tortillas. Coconut oil can replace butter for a dairy-free option.
No graham crackers? Use crushed cookies or nuts for the coating. Brown sugar can be swapped with coconut sugar or honey.
For the strawberry sauce, frozen berries work great when fresh ones aren’t in season. You can also try other fruits like raspberries or peaches.
In the cheesecake filling, consider these swaps:
- Cream cheese: Mascarpone or dairy-free cream cheese
- Powdered sugar: Stevia or monk fruit sweetener
- Heavy cream: Coconut cream or whipped tofu
For a vegan version, use plant-based cream cheese and coconut whipped cream. Get creative and make these tacos your own!
How To Make It Diabetes-Friendly
You can enjoy a diabetes-friendly version of strawberry cheesecake tacos with a few simple swaps. Start by using whole wheat tortillas instead of regular flour ones. They have more fiber and a lower glycemic index.
For the taco shells, skip the graham cracker crumbs and brown sugar coating. Instead, brush the tortillas with a small amount of olive oil and sprinkle with cinnamon.
Replace the sugar in the strawberry sauce with a natural sweetener like stevia or monk fruit. Use fresh strawberries for their natural sweetness and fiber content.
To make a lighter cheesecake filling:
- Use low-fat cream cheese
- Swap heavy cream for Greek yogurt
- Replace powdered sugar with a sugar substitute
Try this diabetes-friendly filling recipe:
- 8 oz low-fat cream cheese
- 1/2 cup Greek yogurt
- 1 tsp vanilla extract
- Stevia or monk fruit sweetener to taste
Mix these ingredients until smooth and creamy. Fill your taco shells with a small amount of this mixture and top with fresh strawberries.
Remember to watch your portion sizes. One or two small tacos can be a tasty treat without spiking your blood sugar too much.
Tips, Tricks & Storing
To make perfect strawberry cheesecake tacos, use a cookie cutter for even tortilla circles. This ensures your tacos look great and cook evenly.
When coating the tortillas, use tongs to handle them. This keeps your fingers clean and helps you get an even coating of graham cracker crumbs.
For extra crunch, try adding chopped nuts to your graham cracker mixture. Pecans or walnuts work well and add a nice flavor.
Don’t overfill your tacos! Leave some space at the top to prevent spills when eating.
You can make the taco shells and strawberry sauce ahead of time. Store the shells in an airtight container at room temperature for up to 2 days.
Keep the strawberry sauce in the fridge for up to 5 days. Warm it slightly before serving if you prefer.
For best results, fill the tacos just before serving. This keeps the shells crispy and the filling fresh.
If you have leftovers, store them in the fridge for up to 2 days. The shells may soften, but they’ll still taste great!
Try different fruits for variety. Raspberries or blueberries make tasty alternatives to strawberries.