Strawberry Crunch Cheesecake Tacos
If there’s ever been a dessert that can steal the show at a summer party, family gathering, or even just a cozy Saturday night in, it’s these Strawberry Crunch Cheesecake Tacos. Think about it: a crispy taco shell coated in golden graham cracker crumbs, filled with the creamiest cheesecake filling, then topped with juicy strawberries and a drizzle of strawberry sauce. It’s like a carnival treat and a bakery classic got together and made magic.
I first came across the idea of dessert tacos during a summer fair, where everything seemed to come in taco form—ice cream tacos, cookie tacos, even candy-filled tacos. But this version quickly became my favorite. Why? Because it combines the comforting flavor of cheesecake with the playful twist of a handheld treat.
These tacos are not only a feast for the taste buds but also a sight to behold. They look so impressive that guests will think you’ve spent hours in the kitchen, but in reality, this recipe comes together with surprising ease. The shells can be made ahead, the filling whips up in minutes, and the strawberries add a burst of freshness that balances the richness of the cream cheese.
Whether you’re celebrating a birthday, hosting a girls’ night, or just craving something sweet and whimsical, these cheesecake tacos are destined to be a hit.
Ingredients
- 6 small flour tortillas
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 1 tsp cinnamon (optional, for warmth)
- 4 tbsp unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 2 cups fresh strawberries, diced
- ¼ cup strawberry sauce or jam (slightly warmed for drizzling)
Instructions
- Prepare the shells: Preheat oven to 375°F (190°C). Using a round cookie cutter, cut circles out of flour tortillas. Brush each circle lightly with melted butter, then coat in a mixture of graham cracker crumbs, sugar, and cinnamon.
- Bake the taco shells: Drape each coated tortilla over the bars of an inverted muffin tin to create a taco shape. Bake for 8–10 minutes until golden and crisp. Remove and allow to cool completely.
- Make the cheesecake filling: In a bowl, beat softened cream cheese until smooth. In a separate bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form. Fold whipped cream into cream cheese to make a light, fluffy filling.
- Assemble the tacos: Spoon cheesecake filling into cooled taco shells. Top generously with diced strawberries.
- Finish with drizzle: Warm strawberry sauce slightly and drizzle over the strawberries for a glossy, bakery-style finish.
- Serve immediately: These tacos are best enjoyed fresh, though the shells and filling can be prepped separately ahead of time.
Strawberry Crunch Cheesecake Tacos
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Cut flour tortillas into circles, brush with butter, and coat with graham cracker crumb mixture.
- Drape coated tortillas over inverted muffin tin to form taco shells. Bake 8–10 minutes until crisp and golden. Let cool completely.
- Beat cream cheese until smooth. In a separate bowl, whip cream, powdered sugar, and vanilla until stiff peaks form. Fold into cream cheese.
- Fill cooled taco shells with cheesecake filling. Top with diced strawberries.
- Drizzle with strawberry sauce and serve immediately.
Notes
Cozy Storytelling Continuation
One of my favorite things about these cheesecake tacos is how customizable they are. Don’t love strawberries? Try blueberries or raspberries. Want extra crunch? Sprinkle crushed cookies or chopped nuts on top.
I once served these at a summer barbecue, and they disappeared faster than the grilled burgers. Everyone kept asking for the recipe, and I ended up writing it down on napkins before I finally decided it needed a proper home in my recipe journal.
These tacos also make a fun “build-your-own” dessert bar. Lay out the shells, filling, and toppings, then let everyone craft their own. Kids especially love this part—though fair warning, things can get delightfully messy!
