Serve up these cheesecake tacos for a delicious dessert. A dessert taco that is a waffle cone shell, no-bake cheesecake filling, and a homemade strawberry topping. A simple strawberry taco that will complete your Taco Tuesday meal plan.
Course Desserts
Cuisine American
Keyword apple pie tacos, cheesecake tacos, cherry tacos, dessert tacos
To make the strawberry glaze you will add your strawberries and sugar in a saucepan on the stove. Cook on medium heat bringing it to a boil.
Stir the berry mixture constantly and cook for 3-4 minutes. This will soften the strawberries.
Now in a small bowl add your tablespoon water and tablespoon of cornstarch. Stir to make a slurry then stir into the strawberry mixture.
This will thicken your strawberry glaze. Then turn off heat and remove from the heat, to allow to cool.
No Bake Cheesecake Filling
In a bowl you will combine your cream cheese, lemon zest, vanilla and heavy cream. Beat until it forms soft peaks.
Place your cheesecake filling in a piping bag and store in the fridge for at least 30 minutes.
Waffle Cone Directions
Preheat your waffle cone maker.
In a bowl whisk your eggs, vanilla, salt, brown sugar, flour, butter, and milk. Once well mixed you will work on your waffle cones.
Drop around 1 tablespoon for mini tacos or 1/4 cup for large tacos on the center of your waffle cone maker.
Close the lid and cook for 1-2 minutes for mini's or 2-3 minutes for large cones.
Remove once the waffles are golden brown, and place in the taco shell former. Let them sit for around 4-5 minutes to harden up.
Assemble Cheesecake Tacos
Take your cooled waffle shell and pipe in some of the cheesecake filling. Then add around a tablespoon or so of the strawberry glaze on top.
Serve immedietly.
Notes
You can use any flavor of topping for these cheesecake tacos as you would like. Feel free to use tortilla shells in replace of the waffle cone shell for these dessert tacos. Assemble right before serving, as the shell will sog up if stored with the cheesecake filling.