Ingredients
Scale
- 4 6-inch flour tortillas or corn tortillas (for gluten free)
- 115 g vegan butter, melted
- 90 g vegan Graham cracker crumbs or gluten free vegan Graham cracker crumbs
- 2 Tablespoons light brown soft sugar
- 320 g fresh strawberries, chopped and tops cut off
- 140 g granulated sugar
- 3 Tablespoons water
- 1 Tablespoon lemon juice
- 1.5 Tablespoons cornstarch
- Dairy free heavy cream (quantity as needed for whipping)
- Dairy free cream cheese (quantity as needed)
- Powdered sugar (quantity as needed)
- Vanilla extract (quantity as needed)
Instructions
- Dip the tortillas into melted dairy free butter.
- Dip the butter-coated tortillas into the Graham cracker crumbs and sugar until they stick to the outside.
- Place the tortillas in between the muffin holes on an upside down muffin tray shaped like a taco.
- Bake in the oven until golden brown and crispy, then remove.
- Make the strawberry compote by combining strawberries, granulated sugar, water, lemon juice, and cornstarch in a saucepan over medium heat. Cook for 12 minutes, stirring regularly until thickened, then cool in the fridge.
- Whip the dairy free heavy cream until it thickens to a whipped cream consistency.
- Add dairy free cream cheese, powdered sugar, and vanilla extract to the whipped cream. Continue whipping until smooth and combined.
- Assemble tacos by filling the crispy shells with the cheesecake filling and strawberry compote. Serve immediately.
Notes
For best results, use vegan or dairy free ingredients to keep this recipe plant-based and allergy-friendly. The taco shells are best served fresh to maintain crispiness. You can substitute corn tortillas to make this gluten free.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 30g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg