There’s something magical about taking a beloved dessert and giving it a playful, unexpected twist. That’s exactly what these Strawberry Cheesecake Dessert Tacos deliver — sweet, creamy cheesecake filling tucked inside a crispy, cinnamon-sugar taco shell, topped with juicy strawberries. It’s the kind of treat that makes you smile before you’ve even taken the first bite!
Why You’ll Fall in Love with These Strawberry Cheesecake Dessert Tacos
I have to confess — the first time I made these, I stood over the kitchen counter “just taste-testing” one… and before I knew it, half the batch was gone. They’re that irresistible!
Reasons to love this recipe:
- Fun twist on a classic cheesecake
- Make-ahead friendly — you can prep the filling and shells separately
- Perfect for parties — they look impressive, but are surprisingly easy to make
- Customizable — swap out strawberries for your favorite fruit or toppings
The Taste Experience
Imagine biting through a warm, golden, cinnamon-sugar taco shell that shatters slightly under your teeth, giving way to a cloud of smooth, velvety cheesecake filling. Then comes the burst of fresh strawberry sweetness — bright, juicy, and refreshing. If you drizzle on a little caramel? Oh my… you’ll never want this dessert to end.
Benefits of This Dessert
- No baking cheesecake hassle — no water baths or long chill times
- Kid-approved and adult-adored — they’re fun to eat and even more fun to make together
- Minimal equipment needed — a few bowls, a mixer, and your oven
Ingredients for Strawberry Cheesecake Dessert Tacos
For the Taco Shells
- 6 small flour tortillas
- 2 tbsp melted butter
- 1/4 cup sugar
- 1 tsp cinnamon
For the Cheesecake Filling
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream, cold
For the Topping
- 1 1/2 cups fresh strawberries, sliced
- Caramel sauce (optional)
- Fresh mint leaves (optional, for garnish)
Tools You’ll Need
- Oven-safe taco shell molds or the bars of your oven rack
- Mixing bowls (one large, one medium)
- Hand or stand mixer
- Spatula
- Piping bag (optional, for a neater fill)
Ingredient Additions & Substitutions
- Fruit swap — raspberries, blueberries, or mango for a tropical twist
- Filling flavor — add lemon zest or cocoa powder for variety
- Shell upgrade — try chocolate tortillas or add a pinch of nutmeg to the cinnamon-sugar mix
How to Make Strawberry Cheesecake Dessert Tacos
1. Prepare the Taco Shells
Preheat oven to 375°F (190°C)
Mix sugar and cinnamon in a small bowl
Brush tortillas with melted butter on both sides
Sprinkle generously with the cinnamon-sugar mixture
Drape over taco molds or hang carefully over oven rack bars
Bake for 6–8 minutes until golden and crisp. Cool completely
2. Make the Cheesecake Filling
In a large bowl, beat softened cream cheese, powdered sugar, and vanilla until smooth
In a separate bowl, whip heavy cream until stiff peaks form
Gently fold whipped cream into the cream cheese mixture until fully combined
3. Assemble the Tacos
Fill each cooled taco shell with the cheesecake filling using a spoon or piping bag
Top with fresh strawberry slices
Drizzle with caramel sauce if desired
Garnish with fresh mint leaves for a pop of color
What to Serve with Strawberry Cheesecake Dessert Tacos
- A scoop of vanilla ice cream for extra indulgence
- Fresh brewed coffee or iced latte for balance
- A glass of sparkling rosé for a grown-up pairing
Tips for the Best Dessert Tacos
- Make the shells the day you serve them so they stay crisp
- Chill the filling for at least 30 minutes before assembly for the best texture
- Use ripe but firm strawberries for the prettiest presentation
Storage Instructions
These are best enjoyed fresh, but you can store the filling in the fridge for up to 2 days and the taco shells in an airtight container at room temperature for up to 24 hours. Assemble just before serving to keep shells from going soggy.
Frequently Asked Questions
Can I make these gluten-free?
Yes! Simply use small gluten-free tortillas and follow the same steps.
Can I prepare them ahead of time?
Yes, but keep the filling and shells separate until serving.
Can I use frozen strawberries?
You can, but thaw and drain them well to prevent sogginess.
Conclusion
These Strawberry Cheesecake Dessert Tacos are proof that dessert should be fun, playful, and completely irresistible. With their crispy cinnamon-sugar shells, creamy cheesecake filling, and juicy strawberry topping, they’re the perfect treat to surprise and delight your guests — or yourself. Try them once, and you might just find yourself making them for every special occasion.
If you enjoyed this recipe, you might also love my peach cobbler cups or mini berry pavlovas for more fruity, handheld dessert magic.
I’d love to see your creations! If you make these Strawberry Cheesecake Dessert Tacos, leave a review below and share your photos on Pinterest so we can all drool together.
Nutritional Information (approx. per taco)
Calories: 260
Carbohydrates: 27g
Protein: 4g
Fat: 15g
Saturated Fat: 9g
Sugar: 15g
Fiber: 1g
Strawberry Cheesecake Dessert Tacos
Description
Strawberry Cheesecake Dessert Tacos are the playful, party-ready twist your dessert table has been waiting for! Crispy cinnamon-sugar taco shells cradle a fluffy no-bake cheesecake filling, topped with fresh strawberries and an optional drizzle of caramel. They’re beautiful to serve, fun to eat, and surprisingly easy to make — perfect for birthdays, summer cookouts, or whenever you need a little extra sweetness in your life.
Ingredients
For the Taco Shells
6 small flour tortillas
2 tbsp melted butter
1/4 cup sugar
1 tsp cinnamon
For the Cheesecake Filling
8 oz cream cheese, softened
1/3 cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream, cold
For the Topping
1 1/2 cups fresh strawberries, sliced
Caramel sauce (optional)
Fresh mint leaves (optional, for garnish)
Instructions
Preheat oven to 375°F (190°C).
In a small bowl, mix sugar and cinnamon.
Brush both sides of tortillas with melted butter, then coat generously with cinnamon-sugar.
Drape tortillas over oven-safe taco molds or carefully hang them over the bars of your oven rack.
Bake 6–8 minutes, until golden and crisp. Let cool completely.
In a large bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
In another bowl, whip heavy cream until stiff peaks form.
Gently fold whipped cream into the cream cheese mixture until fully combined.
Fill each cooled taco shell with cheesecake filling using a spoon or piping bag.
Top with strawberry slices. Drizzle with caramel sauce and garnish with mint, if desired.
Serve immediately for the crispiest shells, or refrigerate up to 2 hours before serving.
Notes
For best texture, assemble tacos just before serving.
Swap strawberries for raspberries, blueberries, or mango for a fresh twist.
Use gluten-free tortillas for a gluten-free version.
Store unfilled shells in an airtight container at room temperature for up to 24 hours.
The filling can be made up to 2 days in advance and stored in the refrigerator.
