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.