This delightful recipe brings together the best of both worlds—crispy taco shells and creamy cheesecake filling. Gather graham cracker crumbs, cream cheese, strawberries, and tortillas to create a sweet and crunchy treat. You’ll need to prepare the graham cracker coating, whip up the cheesecake filling, and assemble the tacos before frying them to golden perfection.
Strawberry Crunch Cheesecake Tacos offer a sweet twist on traditional tacos, combining crispy shells with a creamy filling. Up next, we'll go over the ingredients needed to bring this delightful dessert to life.
INGREDIENTS
- Graham cracker crumbs: 1 cup of crumbs mixed with melted butter and sugar for coating.
- Melted butter: 1/4 cup, used to bind the graham cracker crumbs.
- Granulated sugar: 1/4 cup, for added sweetness in the coating mixture.
- Cream cheese: 8 oz, softened for easy mixing in the cheesecake filling.
- Powdered sugar: 1/2 cup, to sweeten the cheesecake filling.
- Vanilla extract: 1 tsp, for flavor in the cheesecake mixture.
- Heavy cream: 1 cup, whipped to stiff peaks and folded into the cheesecake mixture for a light texture.
- Diced strawberries: 1 cup, fresh strawberries for the filling and topping.
- Small flour tortillas: 6, to form the taco shells.
- Oil for frying: Enough to fry the tortillas until golden and crispy.
INSTRUCTIONS
- Step 1:
- In a bowl, combine graham cracker crumbs, melted butter, and granulated sugar until well mixed. Set this mixture aside for later use.
- Step 2:
- In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture to create a light and fluffy cheesecake filling.
- Step 3:
- Spoon the cheesecake filling into the center of each tortilla and top with diced strawberries. Fold the tortillas into taco shapes, securing them with toothpicks if needed to keep the shape.
- Step 4:
- In a large skillet, heat oil over medium heat. Fry the filled tortillas until they are golden brown and crispy, about 2-3 minutes per side. Remove from the oil and drain on paper towels to remove excess oil.
- Step 5:
- Roll the fried tacos in the prepared graham cracker mixture, ensuring they are well coated for a crunchy texture.
- Step 6:
- Serve the tacos warm, adding any extra cheesecake filling or diced strawberries on the side if desired for an extra touch.
Serving and Storage Tips
- Serve these tacos warm to enjoy the crispy texture of the shell and the creamy filling.
- Top with a sprinkle of extra graham cracker crumbs or fresh strawberries for an added burst of flavor and color.
- Pair with a scoop of vanilla ice cream for an indulgent dessert experience.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days. Note that the shell may lose its crispiness when stored.
Helpful Notes
- For a twist, try using other fruits like blueberries or raspberries instead of strawberries.
- If you prefer a less sweet version, reduce the amount of powdered sugar in the cheesecake filling.
- Swap the graham cracker crumbs for crushed digestive biscuits for a different flavor profile.
Tips from well-known chefs
- Chef Christina Tosi suggests adding a dash of lemon zest to the cheesecake filling for a refreshing citrus note.
- Chef Claire Saffitz recommends using a mixture of butter and neutral oil for frying the tortillas to achieve the perfect crispy texture.
- Chef Ina Garten advises chilling the assembled tacos for 10 minutes before frying to help the cheesecake filling hold its shape.