Strawberry Cheesecake Dessert Tacos – Best Sweet Taco Recipe

These Strawberry Cheesecake Dessert Tacos are a fun and delicious twist on traditional tacos! This sweet treat combines crisp taco shells with creamy cheesecake filling and a delightful strawberry topping. Perfect for any occasion, these tacos will make dessert time exciting and enjoyable for everyone at the table.

Why You Will Love This Recipe

These dessert tacos are not only quick and easy to make, but they also bring a smile to both kids and adults. They’re ideal for casual family dinners, special occasions, or simply when you want to satisfy a sweet tooth. Plus, you can prepare the filling and toppings in advance, making them a stress-free treat for gatherings or spontaneous dessert cravings.

How This Recipe Comes Together

Ingredients

Taco Shells:

• 6 small flour tortillas
• ½ cup granulated sugar
• 1 tbsp ground cinnamon
• ½ cup unsalted butter, melted

Cheesecake Filling:

• 8 oz cream cheese, softened
• ½ cup powdered sugar
• 1 tsp vanilla extract
• ½ cup heavy whipping cream

Strawberry Topping:

• 1 cup fresh or frozen strawberries, chopped
• ¼ cup granulated sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch mixed with 2 tbsp water

Directions

1. Make the Shells: Preheat your oven to 375°F. In a small bowl, mix the granulated sugar with the ground cinnamon. Brush each tortilla with melted butter, then coat them with the cinnamon sugar mix. Drape the tortillas over an oven rack to create the taco shape. Bake for 8-10 minutes or until they are crisp. Allow them to cool completely.
2. Make the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. In another bowl, whip the heavy cream until it forms stiff peaks. Gently fold the whipped cream into the cream cheese mixture until everything is combined. Pipe this creamy filling into the cooled taco shells.
3. Make the Strawberry Sauce: In a saucepan, combine the chopped strawberries, granulated sugar, and lemon juice. Cook over medium heat until the strawberries are juicy and soft. Add the cornstarch slurry and stir until the sauce thickens. Remove from heat and let it cool completely.
4. Assemble the Tacos: Once the cheesecake filling and strawberry sauce are ready, pipe the cheesecake filling into each taco shell generously. Top with the strawberry sauce right before serving for the best crunch and flavor.

How to Serve Strawberry Cheesecake Dessert Tacos

Serve these dessert tacos immediately after assembling. Placing them on a platter can make for an eye-catching dessert display. Pair them with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgence.

How to Store Strawberry Cheesecake Dessert Tacos

If you have leftovers, store the cheesecake filling and strawberry sauce separately in airtight containers in the refrigerator. The taco shells can be stored loosely covered at room temperature but are best enjoyed fresh. To keep the shells crispy, it’s ideal to assemble them just before serving.

Tips to Make Strawberry Cheesecake Dessert Tacos

• Ensure the cream cheese is at room temperature for a smoother filling.
• For a bit of extra flavor, consider adding a pinch of salt to the cheesecake filling.
• Experiment with different fruits for the topping; blueberries or raspberries also work well!

FAQs

Can I use store-bought taco shells?

Yes! If you want to save time, store-bought sweet taco shells are a great alternative. Just fill them according to the recipe.

Can I make the filling ahead of time?

Absolutely! You can make the cheesecake filling a day in advance and keep it chilled in the refrigerator until you are ready to pipe it into the taco shells.

What if I don’t have heavy whipping cream?

If you don’t have heavy cream, you can use whipped topping or a lower-fat alternative, but it may alter the texture slightly.

Strawberry Cheesecake Dessert Tacos

These Strawberry Cheesecake Dessert Tacos are a fun and delicious twist on traditional tacos, combining crispy taco shells with creamy cheesecake filling and a delightful strawberry topping.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 6 tacos

Course: Dessert, Snack

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

Taco Shells

• 6 small small flour tortillas
• ½ cup granulated sugar
• 1 tbsp ground cinnamon
• ½ cup unsalted butter, melted

Cheesecake Filling

• 8 oz cream cheese, softened Ensure it's at room temperature for a smoother filling.
• ½ cup powdered sugar
• 1 tsp vanilla extract
• ½ cup heavy whipping cream You can use whipped topping or a lower-fat alternative.

Strawberry Topping

• 1 cup fresh or frozen strawberries, chopped You can experiment with different fruits for topping.
• ¼ cup granulated sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch mixed with 2 tbsp water This mixture helps to thicken the sauce.

Method

 

Make the Shells

1. Preheat your oven to 375°F.
2. In a small bowl, mix the granulated sugar with the ground cinnamon.
3. Brush each tortilla with melted butter, then coat them with the cinnamon sugar mix.
4. Drape the tortillas over an oven rack to create the taco shape.
5. Bake for 8-10 minutes or until they are crisp. Allow them to cool completely.

Make the Cheesecake Filling

1. In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.
2. In another bowl, whip the heavy cream until it forms stiff peaks.
3. Gently fold the whipped cream into the cream cheese mixture until everything is combined.
4. Pipe this creamy filling into the cooled taco shells.

Make the Strawberry Sauce

1. In a saucepan, combine the chopped strawberries, granulated sugar, and lemon juice.
2. Cook over medium heat until the strawberries are juicy and soft.
3. Add the cornstarch slurry and stir until the sauce thickens.
4. Remove from heat and let it cool completely.

Assemble the Tacos

1. Once the cheesecake filling and strawberry sauce are ready, pipe the cheesecake filling into each taco shell generously.
2. Top with the strawberry sauce right before serving for the best crunch and flavor.

Notes

Serve these dessert tacos immediately after assembling. Pair them with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. If you have leftovers, store the cheesecake filling and strawberry sauce separately in airtight containers in the refrigerator. Keep taco shells loosely covered at room temperature.