Strawberry Cheesecake Tacos are a fun little dessert that always makes people smile. They have a crispy graham cracker shell, a fluffy cheesecake filling, and a sweet strawberry topping.
I love making these when we have friends over or when I want something a little different for dessert. They look fancy, but they are actually simple to put together. In my small Raleigh kitchen, that is always a win.
Why You’ll Love This Strawberry Cheesecake Tacos Recipe?
- They are fun and different from regular cheesecake.
- Great for parties or family gatherings.
- Easy to make ahead in parts.
- Crispy shell with creamy filling is the perfect combo.
- Kid-friendly and adult-approved.
- Simple ingredients you can find anywhere.
What Kind of Strawberries Should I Use?
Fresh strawberries are best for this recipe. Look for berries that are bright red and firm. They should smell sweet.
If strawberries are not in season, you can still use them, but the flavor may not be as strong. Frozen strawberries can work for the topping if needed. Just thaw and drain them first.
I like to slice them evenly so they cook down nicely in the topping.
Options for Substitutes
- You can use store-bought strawberry sauce instead of making the topping.
- Whipped topping can be used in place of heavy whipping cream in the filling.
- Crushed vanilla wafers can replace graham cracker crumbs.
- Other berries, like raspberries or blueberries, can be used for a different flavor.
Watch Out for These Mistakes While Cooking
- Do not skip poking holes in the tortillas. This helps prevent bubbles while baking.
- Keep an eye on the shells in the oven. They can brown quickly toward the end.
- Let the strawberry topping cool before adding it to the cheesecake filling. Warm topping can melt the filling.
- Make sure the cream cheese is softened so the filling turns out smooth and fluffy.
What to Serve With Strawberry Cheesecake Tacos?
These are sweet enough on their own, but you can serve them with:
- A cup of coffee
- Hot tea
- Vanilla ice cream
- Fresh fruit on the side
They are perfect for birthdays, showers, or a simple weekend treat.
Storage Instructions
- Store the shells, filling, and topping separately if making ahead.
- Filled tacos are best served right away so the shells stay crisp.
- Keep leftovers in the refrigerator for up to 2 days. The shells may soften over time.
- Freezing is not recommended because the texture of the filling can change.
How To Make Strawberry Cheesecake Tacos?
Ingredients
- 8 flour tortillas (5 inches)
- 1/3 cup butter, melted
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
Strawberry Topping:
- 1-1/2 cups sliced fresh strawberries
- 1/4 cup sugar
- 4 tablespoons water, divided
- 1-1/2 teaspoons cornstarch
Cheesecake Filling:
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup heavy whipping cream
- 1/2 cup confectioners’ sugar
- 1-1/2 teaspoons vanilla extract
- Sliced fresh strawberries, optional
Instructions
Step 1:
Preheat your oven to 375°F. Turn a muffin tin upside down and place it over a baking sheet.
Step 2:
Place the melted butter in a shallow dish. In another shallow dish, mix the graham cracker crumbs and sugar. Use a fork to lightly poke holes in each tortilla to prevent air bubbles while baking.
Step 3:
Dip both sides of each tortilla into the melted butter. Then press them into the graham cracker crumb and sugar mixture. Tuck each tortilla between the muffin cups to form a taco shape. Repeat with the remaining tortillas. Bake for 10 to 12 minutes, or until the shells are golden brown. Remove and let them cool completely.
Step 4:
While the shells bake, prepare the topping. In a medium saucepan, combine the sliced strawberries, sugar, and 3 tablespoons of water. Cook over medium heat for 2 to 3 minutes until the strawberries soften.
Step 5:
In a small bowl, whisk together the remaining 1 tablespoon of water and cornstarch until smooth. Stir this into the strawberry mixture. Simmer for 2 to 3 minutes, stirring constantly, until thickened. Remove from heat and let cool.
Step 6:
For the filling, beat the softened cream cheese in a large bowl on medium speed for 3 to 4 minutes until smooth. Lower the speed and add the heavy whipping cream, confectioners’ sugar, and vanilla extract. Mix until combined. Increase the speed again and beat for 2 to 3 minutes until fluffy.
Step 7:
Spoon the cheesecake filling into each cooled shell. Top with the strawberry mixture. Garnish with extra sliced strawberries if desired. Serve immediately.
Strawberry Cheesecake Tacos Recipe
Ingredients
Method
- Preheat your oven to 375°F. Turn a muffin tin upside down and place it over a baking sheet.
- Place the melted butter in a shallow dish. In another shallow dish, mix the graham cracker crumbs and sugar. Use a fork to lightly poke holes in each tortilla to prevent air bubbles while baking.
- Dip both sides of each tortilla into the melted butter. Then press them into the graham cracker crumb and sugar mixture. Tuck each tortilla between the muffin cups to form a taco shape. Repeat with the remaining tortillas. Bake for 10 to 12 minutes, or until the shells are golden brown. Remove and let them cool completely.
- While the shells bake, prepare the topping. In a medium saucepan, combine the sliced strawberries, sugar, and 3 tablespoons of water. Cook over medium heat for 2 to 3 minutes until the strawberries soften.
- In a small bowl, whisk together the remaining 1 tablespoon of water and cornstarch until smooth. Stir this into the strawberry mixture. Simmer for 2 to 3 minutes, stirring constantly, until thickened. Remove from heat and let cool.
- For the filling, beat the softened cream cheese in a large bowl on medium speed for 3 to 4 minutes until smooth. Lower the speed and add the heavy whipping cream, confectioners’ sugar, and vanilla extract. Mix until combined. Increase the speed again and beat for 2 to 3 minutes until fluffy.
- Spoon the cheesecake filling into each cooled shell. Top with the strawberry mixture. Garnish with extra sliced strawberries if desired. Serve immediately.
Nutritional Information
| Nutrient | Amount |
|---|---|
| Calories | 451 kcal |
| Carbohydrates | 48 g |
| Fat | 27 g |
| Protein | 6 g |
Note: Nutritional values are approximate and may vary depending on ingredient size, quality, brand, location, and the proportions used. All nutritional information is calculated on a per-serving basis.
If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I’m Emma Parker, the writer and founder behind Emma’s Home Guide. This blog was created to share practical ideas, honest experiences, and helpful guidance for everyday living. My goal is to make home life feel easier, warmer, and more enjoyable, without pressure or perfection.
