Strawberry Cheesecake Tacos – this is a recipe for very tasty dessert tacos. These Dessert Tacos include crunchy tortilla shells, filled with cheesecake filling and topped with homemade strawberry sauce make a perfect dessert and is a real party pleaser.
They are very simple to make, amazingly quick, and easy dessert. Everyone you make them for is bound to fall in love with them too. People of all ages can’t resist how wonderful they are.
Step aside, there is a new TACO in town! Woohooo….
Have you ever tried dessert tacos? Well, if you like baked tortillas, cheesecake, and strawberry, I’m sure you’re gonna love this recipe.
Although they might seem difficult to prepare, it’s, actually quite the opposite – they are very easy to make and you need all the simple ingredients.
Jump to:
What are dessert tacos?
These cheesecake dessert tacos are made with sweet ingredients and are shaped like a traditional taco. That’s where they get the name “dessert tacos.”
This is a lovely dessert that has a no-bake cheesecake filling, strawberry sauce, and a flour tortilla shell.
If you ever get bored of the same old boring desserts, this recipe is just for you.
This dessert has the most luscious easy no-bake cheesecake filling and strawberry sauce topping.
I made this taco dessert last week for a get-together. And this taco idea turned out so good that I even surprised myself.
I knew it was going to be tasty because you can’t go wrong with a combination of strawberries, and a creamy cheesecake filling, but I didn’t realize just how tasty it would be. Everyone loved this so much.
Cheesecake Tacos are my new favorite dessert now!
Why I love this recipe?
- a fun twist on the usual cheesecake, easy to make, and great to serve to a crowd!
- always a hit because no one can get enough of their fruit filling and cheesecake
- a perfect dessert to add to your Taco Tuesday menu, make this for family reunions, birthday parties, barbecues, dinner parties, holiday parties, Valentine’s day and so much more.
- a perfect combination of textures and flavors.
- perfect portion-controlled dessert.
This crave-worthy Strawberry Cheesecake Dessert Tacos Recipe is sure to become one of your favorites
Ingredients required
(note- quantities are mentioned in recipe card down below)
For shell
- Tortilla – You can use any (flour or corn) tortilla of your choice.
- Gramham rackers – Honey and regular, both graham crackers work fine. You can swap the graham crackers if you want. You can use Gingersnaps, Oreos, Nutter Butter Cookies, Vanilla Wafers, Indian Marie gold biscuits, digestive biscuits, and flavored graham crackers. They are all delicious and are fabulous options. You can even skip the graham crackers and use just cinnamon and sugar.
- Butter – Make sure the butter is fully melted. You can use salted or unsalted.
For filling
- Cream cheese – Use regular cream cheese. It should be room temperature.
- Lime zest – It gives a nice aroma. You can use orange zest too. Or skip it.
- Sugar – use powdered sugar
- Heavy whipping cream
- Vanilla extract – You can use almond extract or flavored extract of your choice
For strawberry sauce
- Fresh strawberry – Frozen strawberry works too. You can any berries or fruits of your choice
- Sugar
- Corn starch – to thicken the sauce
On top of all these ingredients, you wil need one cookie cutter. I have used……..
How to make strawberry cheesecake tacos? Step by step process
To make these yummy little dessert tacos is pretty simple. We make the shells, we make the cheesecake, then we will it up and devour. Ready?
Step – 1 Pre-prep work
Take out the cream cheese from the refrigerator or freezer. The cream cheese has to be at room temperature.
Crush the graham crackers in a grinder.
Melt the butter.
Cut the strawberries into halves.
Keep everything aside.
Step – 2 Make “Taco Shells”.
Pre-heat oven to 400F.
Cut 4-5 rounds out of each tortilla shell with a cookie cutter to get about 32 shells. Dip each into melted butter then coats in graham cracker crumbs.
Lay them on an upside-down muffin tin like pictured below and bake for 10 minutes until just golden brown. Let cool in the pan.
Step 3 – Make Cheesecake filling.
Take Cream cheese and sugar in a bowl.
With a hand beater, beat cream cheese, and sugar for about 1 minute.
Add heavy cream, powdered sugar, lime zest, and vanilla extract. Beat for 2 minutes, using medium speed, until forms stiff peaks. Cover it and place it in the fridge for 30 minutes.
Step – 4 Strawberry sauce
In a separate, small dish, put 1 tablespoon of water and corn starch and stir them. Keep it aside.
Instant pot –
- Put strawberry, sugar, and 2 tablespoon of water, in the instant pot. Cover the instant pot, vent valve on sealing position. Press the manual/pressure Cook button for 2 minutes.
- When the cooking time is up, turn the pot off so it doesn’t go into the warming setting. Let the pot sit undisturbed for about 10 minutes.
- Now quick release the remaining pressure.
- After the pin in the lid drops back down, open the lid, press the saute button of the instant pot and then add corn starch slurry to the strawberry mixture.
- Stir and cook on saute setting for about a minute or, until thickens. Turn off the heat and leave to cool completely.
Stove-top –
- Put strawberries, sugar, and 2 tablespoon of water, in a medium pan. Cook for 10 minutes on medium heat. Then add corn starch slurry to the strawberry mixture in the pan. Stir and cook for 20-30 sec, until thickens. Remove from heat and leave to cool completely.
Assemble
Take out the cheesecake filling from the fridge and transfer it to a piping bag.
Take the shell, fill it with cheesecake, and top it with strawberry sauce filling.
Follow the same process with the remaining shells.
Enjoy!
Quick FAQs
Yes, you can make them in advance. Make taco shells only by a day or two. If you make them too far in advance, they will get soggy.
You can prepare cheesecake filling and strawberry sauce 3 to 4 days in advance.
Sure, you can cook them in the air fryer. They will turn out crispy and flavorful. You will need to use something to fold the taco shell so you can add fillings when it’s done cooking.
If you have a metal taco maker, you can use that (if it fits in your air fryer).
You can ball up aluminum foil and sandwich the tortilla shell around the foil.
If you cook the shell flat, then you’ll have more like a dessert tostada instead.
Store any leftover dessert tacos in a sealed container with a lid in the fridge. Due to the cheesecake filling, they will need to be kept cold. They will last 1-2 days in the refrigerator.
But they do not freeze well and should only be eaten or refrigerated. If you freeze them, they will be hard to eat, and the taco shells will end up mushy and unappealing.
Yes, of course! You can double, triple, or even quadruple the recipe so you can have as many as you need. Because you can make them a day or two in advance, it is helpful to save you time later.
Variations to recipe
Add in or swap for these ingredients to change the flavors. These are our favorite options.
- Blueberry (any berry) Pie Filling
- Apple Pie Filling
- Pumpkin pie filling
- Any flavored ice cream
- No-cook mousse
More related recipes
- Mini No-Bake Caramel Cheesecakes Chocolate Truffle
- Instant Pot Cheesecake In Jar | Eggless Cheesecake
- White Chocolate Pistachio Cheesecake
- Sopapilla Cheesecake Bars
- Instant Pot Raspberry Swirl Eggless Cheesecake
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Strawberry Cheesecake Tacos
Ingredients
For shell
- 8 – 10 inch flour Tortilla
- 1 cup – crushed Marie gold crackers Graham crackers
- ¼ cup – Melted Butter
For cheesecake filling
- 8 Oz. – Regular Cream cheese
- 1 teaspoon – lime zest
- ½ cup – Powdered Sugar
- 1 cup – Heavy whipping cream
- 1 teaspoon – Vanilla extract
For strawberry sauce
- 225 grams – Fresh strawberry
- ¼ cup – sugar
- ½ tablespoon – Corn starch
- 3 tablespoon – water
Mint for garnishing (optional)
Instructions
Step – 1 Pre-prep work
- Take out the cream cheese from the refrigerator or freezer. The cream cheese has to be at room temperature.
- Crush the graham crackers in a grinder.
- Melt the butter.
- Cut the strawberries into halves.
- Keep everything aside.
Step – 2 Make “Taco Shells”.
- Pre-heat oven to 400F.
- Cut 4-5 rounds out of each tortilla with a cookie cutter to get about 32 circles. I have used a 70mm cookie cutter to cut the tortilla. Take the melted butter in a wide bowl and crushed crackers on a plate. Take one tortilla circle, dip it into melted butter then coat it in graham cracker crumbs.
- Lay them on an upside-down muffin tin like pictured below and bake for 10 minutes until just golden brown. Let cool in the pan. (I made all the shells in 2 batches)
Step 3 – Make Cheesecake filling.
- Take Cream cheese and sugar in a bowl.
- With a hand beater, beat cream cheese, and sugar for about 1 minute. Add heavy cream, lime zest, and vanilla extract. Beat for 2 minutes, using medium speed, until forms stiff peaks. Cover it and place it in the fridge for 30 minutes.
Step – 4 Strawberry sauce
- In a separate, small dish, put 1 tablespoon of water and corn starch and stir them. Keep it aside.
- Instant pot –
- Put strawberry, sugar, and 2 tablespoon of water in the instant pot. Cover the instant pot, vent valve on sealing position. Press the manual/pressure Cook button for 2 minutes.
- When the cooking time is up, turn the pot off so it doesn’t go into the warming setting. Let the pot sit undisturbed for about 10 minutes.
- Now quick release the remaining pressure.
- After the pin in the lid drops back down, open the lid, press the saute button of the instant pot and then add corn starch slurry to the strawberry mixture.
- Stir and cook on saute setting for about a minute or, until thickens. Turn off the heat and leave to cool completely.
Stove-top –
- Put strawberries, sugar, and 2 tablespoon of water in a medium pan. Cook for 10 minutes on medium heat. Then add corn starch slurry to the strawberry mixture in the pan. Stir and cook for 20-30 sec, until thickens. Remove from heat and leave to cool completely.
- cheesecake, taco shells and strawberry sauce
Assemble
- Take out the cheesecake filling from the fridge and transfer it to a piping bag.
- Take the shell, fill it with cheesecake, and top it with strawberry sauce filling.
- Follow the same process with the remaining shells.
- Enjoy!
Video
Notes
You can prepare cheesecake filling and strawberry sauce 3 to 4 days in advance.
If you have a metal taco maker, you can use that (if it fits in your air fryer).
You can ball up aluminum foil and sandwich the tortilla shell around the foil.
If you cook the shell flat, then you’ll have more like a dessert tostada instead.
But they do not freeze well and should only be eaten or refrigerated. If you freeze them, they will be hard to eat, and the taco shells will end up mushy and unappealing.
You can even skip the graham crackers and use just cinnamon and sugar.
Variations to recipe
Add in or swap for these ingredients to change the flavors. These are our favorite options.- Blueberry (any berry) Pie Filling
- Apple Pie Filling
- Pumpkin pie filling
- Any flavored ice cream
- No-cook mousse
Nutrition
Warm Regards,
Dhwani.
Hello,
I really have a question, please. In your recipe to make the filling it says to beat the cream cheese and sugar for a minute. Then it says to add heavy cream and powdered sugar and other ingredients. My question is what kind and how much sugar in that very first step? Am I using 1/2 of the powdered sugar?
Thank You
Hi,
You add 1/2 cup powdered sugar only once, with cream cheese. its a typo. Sorry for the confusion.
Hi I have a question, I bought street taco shells and I dipped them in the butter then in Graham cracker and baked them at 400 for 13min and they are chewey on the bottom and churchy on top I would like them to be churchy what do I do?
Hi,
Place them upside down on a baking sheet and bake them for 2 to 3 more minutes on 400 degrees in the oven or in air-fryer. And then check. Hope this helps.