Strawberry Cheesecake Tacos are a fun and irresistible twist on traditional dessert tacos. With crispy, cinnamon-sugar coated taco shells filled with a creamy no-bake cheesecake filling and topped with luscious strawberry pie filling, these mini desserts are the perfect balance of sweet, crunchy, and indulgent. Whether for a party, family dessert night, or a special treat, these tacos bring a playful, delicious element to any occasion.
Why You’ll Love This Recipe
These strawberry cheesecake tacos are not only fun to eat but also quick and easy to make. The cinnamon-sugar taco shells provide a sweet and crispy crunch, while the creamy cheesecake filling is rich and smooth, making for the perfect contrast. Topped with strawberry pie filling or fresh strawberries in glaze, these tacos deliver both flavor and texture in every bite. Whether you’re a cheesecake fan or a taco lover, this dessert is sure to be a hit.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the taco shells:
small flour tortillas
melted butter
granulated sugar
ground cinnamon
For the cheesecake filling:
cream cheese, softened
powdered sugar
vanilla extract
heavy whipping cream
For the topping:
strawberry pie filling or fresh strawberries in glaze
Directions
- Preheat your oven to 400°F (200°C).
- Brush both sides of each tortilla lightly with melted butter.
- In a shallow dish, mix together granulated sugar and ground cinnamon. Dip each tortilla into the cinnamon-sugar mixture to coat both sides.
- Drape the tortillas over the bars of an oven-safe rack or lay them over a rolled-up strip of foil to form taco shapes. Bake for 8–10 minutes, or until the tortillas are crispy and golden. Let them cool completely.
- Make the cheesecake filling: In a mixing bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, and mix until fully combined.
- In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until fluffy.
- Once the taco shells have cooled, pipe or spoon the cheesecake filling into each shell.
- Top each taco with strawberry pie filling or fresh strawberries in glaze.
- Chill the tacos before serving, if desired, for an extra refreshing treat.
Servings and timing
Servings: 6 tacos
Prep Time: 15 minutes
Baking Time: 10 minutes
Total Time: 25 minutes
Calories: Approximately 320 kcal per taco
Variations
- Berry Medley: Swap the strawberry pie filling for a combination of blueberries, raspberries, and blackberries for a mixed berry version.
- Chocolate Drizzle: Add a drizzle of melted chocolate over the top of each taco for an extra indulgent treat.
- Nuts: Add crushed nuts, like pecans or almonds, for a bit of crunch on top of the cheesecake filling.
- Coconut Flake: Sprinkle toasted coconut flakes on top for an exotic, tropical twist.
- Sugar-Free Version: Use a sugar-free pie filling and a sugar substitute in the cheesecake filling for a lower-sugar option.
Storage and reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The taco shells can become a bit softer as they sit, so it’s best to serve them fresh. If you want to make the shells in advance, bake and store them in an airtight container, and fill them with the cheesecake and strawberry topping just before serving.
FAQs
Can I use store-bought taco shells?
While homemade taco shells provide the best texture and flavor, you can also use pre-made cinnamon-sugar coated tortilla chips or shells if you’re short on time.
Can I make these in advance?
You can prepare the taco shells and cheesecake filling ahead of time. Store the shells in an airtight container and the cheesecake filling in the refrigerator. Assemble the tacos just before serving for the best texture.
How can I make these vegan?
Substitute dairy ingredients with vegan alternatives, such as dairy-free cream cheese and whipped coconut cream for the filling, and use vegan tortillas.
Can I use fresh strawberries instead of pie filling?
Yes! You can use fresh strawberries glazed with a little bit of honey or sugar if you prefer a fresher, lighter topping.
How can I make these gluten-free?
Use gluten-free flour tortillas and ensure that the filling ingredients are also gluten-free.
Conclusion
Strawberry Cheesecake Tacos are the perfect balance of creamy, crunchy, and sweet. With their cinnamon-sugar shells, velvety cheesecake filling, and luscious strawberry topping, these mini desserts will steal the show at your next gathering or satisfy your sweet cravings any time. Fun to make and even more fun to eat, they’re the ideal way to put a creative spin on a classic dessert.
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Strawberry Cheesecake Tacos
- Total Time: 25 minutes
- Yield: 6 tacos 1x
- Diet: Vegetarian
Description
These irresistible dessert tacos feature crispy, cinnamon-sugar coated taco shells filled with rich and creamy no-bake cheesecake filling and topped with luscious strawberry pie topping—sweet, crunchy, and totally fun to eat!
Ingredients
- 6 small flour tortillas (for taco shells)
- 1/4 cup melted butter (for taco shells)
- 1/2 cup granulated sugar (for taco shells)
- 1 tablespoon ground cinnamon (for taco shells)
- 1 (8 oz) block cream cheese, softened (for cheesecake filling)
- 1/2 cup powdered sugar (for cheesecake filling)
- 1 teaspoon vanilla extract (for cheesecake filling)
- 1 cup heavy whipping cream (for cheesecake filling)
- 1 cup strawberry pie filling or fresh strawberries in glaze (for topping)
Instructions
- Preheat oven to 400°F (200°C).
- Brush tortillas lightly with melted butter on both sides. Mix sugar and cinnamon in a shallow dish. Dip each tortilla into the cinnamon-sugar mixture to coat.
- Drape tortillas over the bars of an oven-safe rack or lay over a rolled-up strip of foil to form taco shapes. Bake for 8–10 minutes or until crisp. Cool completely.
- In a mixing bowl, beat cream cheese until smooth. Add powdered sugar and vanilla and mix until combined.
- In a separate bowl, whip heavy cream to stiff peaks. Gently fold into cream cheese mixture until fluffy.
- Pipe or spoon the cheesecake filling into cooled taco shells.
- Top each taco with strawberry pie filling. Chill before serving if desired.
Notes
- For extra flavor, drizzle the tacos with chocolate or caramel sauce before serving.
- If you don’t have an oven-safe rack, you can also place the tortillas on a baking sheet and fold them in half using crumpled foil to create the taco shape.
- These tacos can be made ahead and stored in the fridge for up to 2 days.
- For a twist, try adding a sprinkle of chopped nuts or shredded coconut as additional toppings.
- Prep Time: 15 minutes
- Cook Time: undefined
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 28g
- Sodium: 140mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
