Strawberry Cheesecake Tacos Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Strawberry Cheesecake Tacos feature crispy graham-cracker coated tortilla shells filled with creamy no-bake cheesecake and topped with homemade strawberry glaze.

These bite-sized dessert tacos serve 12 in 35 minutes with perfect crunch-to-cream ratio.

Why This Recipe Works

Graham cracker butter coating creates shatteringly crisp shells. Cheesecake pudding mix stabilizes whipped filling without runny texture. Cornstarch slurry thickens strawberry glaze to spoonable perfection. Tortilla rounds baked upside-down muffin tin hold shape perfectly. Chilled assembly prevents soggy tacos.

Ingredients & Prep

Shells: 6 small flour tortillas, 1 cup graham cracker crumbs, ⅓ cup butter melted, 1½ tbsp sugar. Cheesecake: 8 oz cream cheese softened, 3 tbsp cheesecake pudding mix, 1 cup heavy cream, ½ cup powdered sugar, 1 tsp vanilla. Strawberry Glaze: ½ cup chopped strawberries, ¾ cup strawberry glaze or 1 cup strawberries ¼ cup sugar 1 tbsp cornstarch 2 tbsp water.

Step-by-Step Instructions

Preheat oven 400°F. Cut 3-4 rounds from each tortilla using 3½-inch cutter. Brush both sides melted butter; coat graham cracker crumbs + sugar mixture. Place upside-down muffin tin on baking sheet. Wedge tortilla rounds between cups forming taco shape. Bake 10 minutes until golden. Cool completely. Beat cream cheese smooth. Add pudding mix, powdered sugar, vanilla. Slowly beat in heavy cream to stiff peaks. Pipe into cooled shells. Cook strawberries, sugar, water until softened. Whisk cornstarch + water; stir into strawberries until thickened. Cool; spoon over cheesecake filling.

Flavor Variations

Storage Tips

Best fresh. Assemble day-of serving. Store unfilled shells airtight 2 days. Cheesecake filling refrigerate 48 hours. Strawberry glaze refrigerate 5 days.

FAQs

Shells breaking? Use smaller tortillas + press firmly into graham crumbs. Filling runny? Beat heavy cream to stiff peaks + chill 30 minutes before piping. Glaze watery? Cook cornstarch slurry 30 seconds longer until clear.

Conclusion

Strawberry Cheesecake Tacos transform dessert into playful crunch creamy, fruity, crispy perfection.

Strawberry Cheesecake Tacos Recipe

Print Recipe

Strawberry Cheesecake Tacos combine crispy graham cracker-coated mini tortilla shells with creamy no-bake cheesecake filling and luscious strawberry glaze topping. Bite-sized dessert tacos perfect for parties blending crunchy texture, rich cheesecake, and fresh fruit flavor.

• Author: ssam
• Prep Time: 30 mins
• Cook Time: 11 mins
• Total Time: 1 hr 15 mins (incl. chilling)
• Yield: 20 mini tacos 1x
• Category: Dessert
• Method: Oven
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• Tortilla Shells:
• 5 eight-inch flour tortillas (makes ~20 three-inch rounds)
• 1 cup graham cracker crumbs
• ¼ cup butter, melted
• 1 tbsp granulated sugar
• No-Bake Cheesecake Filling:
• 8 oz cream cheese, softened
• 1 cup heavy whipping cream, cold
• ½ cup powdered sugar
• 1 tsp vanilla extract
• Strawberry Glaze:
• 1½ cups fresh strawberries, chopped
• ⅓ cup granulated sugar
• 2 tbsp water
• 1 tbsp cornstarch + 1 tbsp water (slurry)

Instructions

• 1. Preheat oven 400°F. Cut 3-inch rounds from tortillas using cookie cutter or glass. Mix graham cracker crumbs with sugar. Brush tortilla rounds with melted butter, coat both sides in crumb mixture. Poke several holes in each with fork.
• 2. Place upside-down muffin tin on baking sheet. Wedge coated tortilla rounds between inverted muffin cups to form taco shape. Bake 10-11 minutes until golden and crisp. Cool completely in pan.
• 3. Beat softened cream cheese until smooth. Gradually add powdered sugar and vanilla. Whip cold heavy cream to stiff peaks, fold into cream cheese mixture. Chill 30 minutes until pipeable.
• 4. Cook chopped strawberries, sugar, and water over medium heat until softened (5 minutes). Add cornstarch slurry; cook until thickened. Cool completely.
• 5. Pipe cheesecake filling into cooled shells. Spoon strawberry glaze over filling. Serve immediately.

Notes

• Room temperature cream cheese prevents lumps in filling; cold heavy cream whips best.
• Poke tortillas thoroughly to prevent air bubbles during baking.
• Keep shells airtight at room temperature up to 2 days; store filling refrigerated.
• Assemble just before serving to maintain crunch.
• Substitute store-bought strawberry glaze if short on time.
• Makes 20 mini tacos – perfect party dessert finger food.

Nutrition

• Serving Size: 1 taco
• Calories: 148
• Sugar: 8g
• Sodium: 165mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 13g
• Fiber: 0.5g
• Protein: 2g
• Cholesterol: 32mg

Keywords: strawberry cheesecake tacos, dessert tacos, mini cheesecake tacos, party dessert tacos