Crispy cinnamon sugar taco shells filled with creamy cheesecake and fresh strawberries. Easy Strawberry Cheesecake Tacos dessert recipe ready in 1 hour!

Strawberry Cheesecake Tacos

Crispy golden taco shells coated in sweet cinnamon sugar and filled with a rich, creamy cheesecake filling, then topped with fresh strawberries. These fun dessert tacos are perfect for parties, holidays, or anytime you want an impressive no-fry treat!

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

30 minutes mins

Course: Dessert

Cuisine: Américaine

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• For the Taco Shells:
• 8 small flour tortillas street taco size
• 3 tbsp unsalted butter melted
• ½ cup granulated sugar
• 1 tsp ground cinnamon
• For the Cheesecake Filling:
• 8 oz 225 g cream cheese, softened
• ½ cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream cold
• For the Strawberry Topping:
• 1 ½ cups fresh strawberries diced
• 2 tbsp granulated sugar
• 1 tsp lemon juice optional

Equipment

• Mixing bowls (2–3)
• Electric hand mixer or stand mixer
• Whisk
• Spatula
• Baking sheet (or oven rack)
• Parchment paper (optional)
• 4–5 inch round cutter (optional)
• Measuring cups & spoons
• Piping bag (optional, for clean filling)

Method

 

1. Step 1: Prepare the Taco Shells
2. Preheat oven to 375°F (190°C).
3. Use a 4–5 inch round cutter to trim tortillas (if needed).
4. Brush both sides of each tortilla with melted butter.
5. Mix sugar and cinnamon in a bowl.
6. Coat both sides of tortillas in cinnamon sugar.
7. Drape tortillas over two bars of an oven rack (or use a muffin tin upside down) to create a taco shape.
8. Bake for 8–10 minutes until golden and crispy.
9. Cool completely — shells will crisp more as they cool.
10. Step 2: Make the Cheesecake Filling
11. In a large bowl, beat softened cream cheese until smooth.
12. Add powdered sugar and vanilla; mix until creamy.
13. In a separate bowl, whip heavy cream to stiff peaks.
14. Gently fold whipped cream into cream cheese mixture.
15. Chill for 20–30 minutes for best texture.
16. Step 3: Prepare the Strawberries
17. Mix diced strawberries with sugar and lemon juice.
18. Let sit for 10–15 minutes to release juices.
19. Step 4: Assemble
20. Pipe or spoon cheesecake filling into cooled taco shells.
21. Top with sweetened strawberries.
22. Serve immediately or refrigerate up to 2 hours before serving.

Notes

• Taco shells will crisp more as they cool — don’t overbake.
• Make sure cream cheese is fully softened to avoid lumps.
• Chill the filling for at least 20–30 minutes for the best piping texture.
• Assemble tacos just before serving to prevent shells from softening.
• Strawberries can be replaced with blueberries, raspberries, peaches, or cherry pie filling.
• For extra crunch, brush tortillas with butter twice before coating in cinnamon sugar.
• Store filling separately in the refrigerator for up to 3 days.