Go Back

Strawberry Crunch Cheesecake Tacos

Handheld dessert tacos with creamy cheesecake filling, fresh strawberries, and a crunchy topping — perfect for parties, summer treats, or anytime you want a fun dessert.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 tacos
Course: Dessert, Snack
Cuisine: American, Party
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Taco Shells
  • 8 small flour tortillas
  • 2 tbsp unsalted butter melted
  • 2 tbsp granulated sugar
  • 1 tsp ground cinnamon
Cheesecake Filling
  • 8 oz cream cheese softened
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 0.5 cup heavy cream whipped to soft peaks
Toppings
  • 1 cup fresh strawberries diced
  • 0.5 cup graham cracker crumbs
  • 0.25 cup chopped nuts optional
  • chocolate drizzle optional
  • whipped cream for garnish

Equipment

  • Mixing bowls
  • Baking sheet
  • Hand mixer or stand mixer
  • Spatula

Method
 

  1. Preheat oven to 350°F (175°C). Brush tortillas with melted butter and sprinkle with sugar and cinnamon.
  2. Place tortillas on a baking sheet and bake 8–10 minutes until lightly golden and crisp. Shape into taco shells using an inverted muffin tin or taco mold.
  3. In a bowl, beat cream cheese with powdered sugar and vanilla until smooth. Fold in whipped cream gently to form the cheesecake filling.
  4. Spoon cheesecake filling into cooled taco shells, filling generously but leaving space for toppings.
  5. Top with diced strawberries, graham cracker crumbs, and chopped nuts if using. Drizzle with chocolate if desired.
  6. Chill assembled tacos in refrigerator for at least 30 minutes to set slightly.
  7. Garnish with whipped cream and extra toppings just before serving.

Notes

For best results, assemble tacos just before serving to maintain crisp shells. Can make shells ahead and store in airtight container for 2 days.