Go Back
Delicious strawberry cheesecake tacos served on a plate

Strawberry Cheesecake Dessert Tacos

Fresh, crunchy taco shells filled with a light, fluffy cheesecake cream and bright strawberry sauce make for an unexpectedly perfect dessert.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6 tacos
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the taco shells
  • 6 small small flour tortillas Choose soft flour tortillas for best results.
  • 1/2 cup granulated sugar For coating the shells.
  • 1 tbsp ground cinnamon Gives the shells a sweet flavor.
  • 1/2 cup unsalted butter, melted For brushing the tortillas.
For the cheesecake filling
  • 8 oz cream cheese, softened Use full-fat for the best texture.
  • 1/2 cup powdered sugar For sweetness and texture.
  • 1 tsp vanilla extract For flavor.
  • 1/2 cup heavy whipping cream Must be whipped for a light texture.
For the strawberry sauce
  • 1 cup fresh or frozen strawberries, chopped Fresh gives best flavor, but frozen works too.
  • 1/4 cup granulated sugar For sweetening the sauce.
  • 1 tbsp lemon juice Adds brightness to the sauce.
  • 1 tbsp cornstarch mixed with 2 tbsp water For thickening the sauce.

Method
 

Make the Shells
  1. Preheat the oven to 375°F (190°C).
  2. In a shallow bowl, combine granulated sugar and ground cinnamon.
  3. Brush each flour tortilla with melted butter and dredge both sides in the cinnamon sugar mixture.
  4. Drape the tortillas over the rungs of the oven rack or use an inverted muffin tin to create a taco shape.
  5. Bake for 8-10 minutes until golden and crisp. Remove and cool completely.
Make the Cheesecake Filling
  1. Beat softened cream cheese with powdered sugar and vanilla extract until smooth.
  2. In a separate bowl, whip heavy cream to stiff peaks.
  3. Gently fold the whipped cream into the cream cheese mixture until light and homogeneous.
  4. Transfer filling to a piping bag or chill slightly before use.
Make the Strawberry Sauce
  1. In a small saucepan, combine chopped strawberries, granulated sugar, and lemon juice over low heat.
  2. Cook until strawberries release their juices, about 5-8 minutes.
  3. Stir in cornstarch slurry and simmer until sauce thickens.
  4. Remove from heat and cool before using.
Assemble the Tacos
  1. Pipe cheesecake filling into each cooled taco shell.
  2. Spoon or drizzle cooled strawberry sauce over the filling right before serving.
  3. Serve immediately for the best texture.

Notes

Store filled tacos upright in the fridge for up to 24 hours. To maintain crunch, fill just before serving.