Strawberry Cheesecake Tacos are packed with a rich filling tucked into a crispy shell. Each taco is topped with homemade strawberry sauce for a luscious dessert in minutes.
Strawberry Cheesecake Tacos looks so cute, and they are really simple to make. Plain tortillas get transformed into a crispy sugar-coated shell. The creamy cheesecake filling is the perfect combination and makes this a great dessert.
The ideas are endless, and I also make Cherry Cheesecake Tacos , Pumpkin Pie Tacos and Apple Pie Tacos. For more strawberry flavor, try Strawberry Crunch Bars Recipe. A seasonal favorite with strawberries is Red White and Blue Strawberries.
What's in this post: Strawberry Cheesecake Tacos
Why We Love This Recipe
These dessert tacos are always a huge hit whenever I make them. It’s one of the easiest baked desserts because it’s just really the shell.
The crispy shell and creamy filling make each bite amazing. You will love this for parties but it’s easy enough for any day of the week.
Ingredients
For the Taco Shells
- Flour Tortillas. Taco size tortillas.
- Graham Cracker Crumbs. You can make your own or buy store bought crumbs.
- Sugar. Plain granulated sugar.
- Butter. Melted
Cheesecake Filling
- Cream Cheese. This needs to be softened at room temperature.
- Powdered Sugar. Sift to remove any lumps.
- Vanilla Extract. Use pure vanilla extract.
- Whipped Topping. You can also use Homemade Whipped Cream.
For the Strawberry Topping
- Strawberries. Chopped into small pieces.
Get the complete list of ingredients at the bottom of the page.
Variations
- Filling. Substitute the filling for other flavors of pie fillings. Some ideas include apple pie filling, blueberry, cherry pie filling and more.
- Topping. Homemade Hot Fudge Sauce Recipe and Easy Homemade Caramel Sauce Recipe taste great.
- Fresh Fruit. Top each shell with fresh strawberries, blueberries or raspberries.
- Coating. Add cinnamon and sugar to the mixture to coat the shells.
Step by Step Instructions
Step 1. While the oven is preheating, combine the graham cracker crumbs and sugar in a small bowl. Gently stab the tortilla shell with a fork to help prevent air bubbles. Then coat both sides of the tortillas with the melted butter and gently press the tortillas down into the graham cracker mixture to coat the shells.
Step 2. Next, flip a cupcake pan upside down. Fold the tortillas in half and place them in between the cups of the upside down muffin tin. This will help them to keep their shape while baking.
Step 3. Finally, bake for 10-11 minutes until the shells are golden brown. Allow to cool completely before adding the filling.
Step 4. Make the filling while the taco shells cool. Beat cream cheese, powdered sugar and vanilla extract until thoroughly combined using medium speed.
Step 5. Next, fold in the whipped topping and beat until the mixture is smooth and fluffy. Allow the mixture to chill.
Step 6. Combine the water with sugar and the strawberries in a small saucepan. Boil and reduce to a simmer. Add the cornstarch slurry to the mixture and combine.
Step 7. Add the cheesecake filling into each taco shell. I like to place the filling into a piping bag or ziploc and pipe it into the shells.
Step 8. Top with the strawberry filling and serve.
Pro Tips
- Prevent air bubbles. Puncture the taco shells with a fork so air bubbles won’t form while baking.
- Taco Shell Holder. Instead of a muffin tin, you can use a taco shell holder to form the shapes in the oven.
- Taco Shells. You can cut regular size tacos down to size if you can’t find street tacos.
- Room temperature ingredients. The cream cheese will combine easier if it has been softened to room temperature.
- Don’t overfill the tacos. The tacos will fall apart if you add too much filling.
FAQs
These are best served immediately after they are assembled as the shells will get soft over time. However, you can refrigerate the leftovers for 1-2 days in an airtight container.
You can freeze the cheesecake filling using a freezer safe container. I do not recommend freezing the taco shell.
More Cheesecake Dessert Recipes
- Cheesecake Bites
- Caramel Cheesecake Bars Recipe
- Deep Fried Cheesecake
- Pecan Pie Cheesecake Bars
- Nutella Cheesecake
This Strawberry cheesecake tacos recipe is so easy. Give it a try and come back and leave a comment.
Strawberry Cheesecake Tacos
Ingredients
For the Taco Shells:
- 18 Street Taco Size Flour Tortillas
- 1 cup Graham Cracker Crumbs
- 2 Tablespoons Granulated Sugar
- 1/3 cup Butter melted
For the Cheesecake Filling:
- 8 ounces Cream Cheese softened
- 1/3 cup Powdered Sugar
- 2 teaspoons Vanilla Extract
- 8 ounces Whipped Topping thawed – Cool Whip
For the Strawberry Topping:
- 1 cup chopped strawberries
- 2 tablespoon cornstarch
- 1/4 cup water
- 1/2 cup Granulated Sugar
See how we calculate recipe costs.
Instructions
For the Shells:
- Preheat the oven to 400 degrees Fahrenheit.
- In a shallow bowl, stir together the graham cracker crumbs and granulated sugar. Gently stab the tortillas with a fork 6-7 times to help prevent air bubbles.
- Coat both sides of the tortillas with the melted butter with a basting brush. Then gently press the tortillas down into the graham cracker mixture to coat the shells. Flip and repeat until both sides of the tortillas are coated.
- Flip a cupcake pan upside down, fold the tortillas in half and place them in between the cups of the pan so that they keep their shape while baking.
- Bake for 10-11 minutes until the shells are golden brown. Let the shells cool in the pan. Make sure that the shells have cooled completely before adding the filling.
For the Filling:
- In a large mixing bowl, beat together the cream cheese, powdered sugar and vanilla extract until thoroughly combined with a hand held mixer or stand up mixer.
- Add in the whipped topping and beat until the mixture is smooth and fluffy.
- Chill the mixture in the refrigerator for at least 30 minutes while you prepare the strawberry topping.
- For the Strawberry Topping:
- Boil water together with sugar and the strawberries in a small pot. Reduce to a simmer to soften the strawberries.
- Dissolve cornstarch in a small amount of water, then add the slurry into the pot. Stir constantly until you get a slightly chunky mixture.
- Remove from the heat and let it cool completely.
- Spoon the strawberry topping on the cheesecake tacos and serve immediately to enjoy!
To Assemble:
- Transfer the filling mixture to a piping bag or a ziplock bag with one of the corners removed.
- Pipe the mixture into the cooled taco shells. Then spoon the strawberry topping on top.
- Serve immediately and enjoy!
