Ingredients
Scale
- 9-inch tortilla shells
- 1 cup graham cracker crumbs
- 1 1/2 tablespoons granulated sugar
- 1/3 cup butter (melted)
- 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
- 1/2 cup chopped strawberries
- 3/4 cup strawberry glaze
Instructions
- Preheat oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and melted butter in a bowl.
- Coat each tortilla shell with the crumb mixture and place on a baking sheet. Bake for 10-11 minutes until golden brown. Cool completely.
- Beat cream cheese until smooth; add pudding mix, powdered sugar, and vanilla extract until combined. Whip the heavy cream until stiff peaks form and gently fold into the cream cheese mixture.
- Fill cooled taco shells with cheesecake filling using a piping bag or spatula. Top with chopped strawberries and drizzle with strawberry glaze.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 taco (90g)
- Calories: 230
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg