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). Combine graham cracker crumbs, granulated sugar, and melted butter in a bowl until crumbly. Coat each tortilla shell with the mixture.
- Place coated shells on a parchment-lined baking sheet and bake for about 11 minutes until golden brown. Let cool completely.
- In another bowl, beat room temperature cream cheese with instant pudding mix and vanilla until smooth. Gradually add heavy whipping cream and powdered sugar until fluffy.
- Fill each cooled shell with the cheesecake mixture using a piping bag or spoon. Top with chopped strawberries and drizzle with strawberry glaze.
- Serve immediately or refrigerate until ready to enjoy.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini taco (50g)
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg