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Strawberry Cheesecake Tacos

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These Strawberry Cheesecake Tacos are a fun, delicious twist on classic cheesecake! Crispy, graham-coated tortilla shells are filled with a rich, creamy cheesecake filling and topped with sweet strawberries. Perfect for parties, taco nights, or an easy-to-make dessert!

Ingredients

Units Scale

For the Shells:

  • 6 small flour tortillas
  • 1 cup graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1 tsp cinnamon
  • 4 tbsp melted butter

For the Cheesecake Filling:

  • 8 oz cream cheese (softened)
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream

For the Strawberry Topping:

  • 1 cup strawberry pie filling (or fresh sliced strawberries with sugar)

Instructions

Prepare the Shells:

  1. Preheat Oven: Set to 375°F (190°C).
  2. Cut the Tortillas: Use a cookie cutter to cut tortillas into circles.
  3. Coat the Shells: Mix graham cracker crumbs, sugar, and cinnamon in a bowl. Dip each tortilla in melted butter, then coat in the graham mixture.
  4. Shape the Tacos: Drape the tortillas over two bars of an upside-down muffin tin to create a taco shape.
  5. Bake: Bake for 10-12 minutes or until golden and crisp. Let cool.

Make the Cheesecake Filling:

  1. Beat Ingredients: In a bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
  2. Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form.
  3. Combine: Gently fold the whipped cream into the cream cheese mixture.

Assemble the Tacos:

  1. Fill the Shells: Pipe or spoon the cheesecake filling into each taco shell.
  2. Top with Strawberries: Spoon strawberry pie filling or fresh strawberries over the cheesecake.

Serve & Enjoy!

  1. Chill for 10-15 minutes before serving for the best texture.

Notes

  • Add a drizzle of chocolate or caramel sauce for extra indulgence.
  • Swap strawberries for blueberries, raspberries, or a mixed berry topping.
  • Store leftovers in the fridge for up to 2 days.