Easy Strawberry Cheesecake Tacos

If you love cheesecake but don’t want to deal with baking a whole cake, these strawberry cheesecake tacos are for you.

They take the creamy filling you know from classic cheesecake and put it inside a crispy cinnamon sugar shell.

The shells are just flour tortillas that get baked until golden, so you don’t need any special tools to make them.

The filling is smooth and light, and the fresh strawberry topping adds a nice juicy finish.

They come together pretty quickly, and they look impressive enough to serve when you have guests over.

Why You’ll Love It

Crispy Cinnamon Sugar Shells – The baked tortillas turn golden and crunchy with a sweet cinnamon sugar coating that tastes just like a churro.

Light and Fluffy Filling – The whipped cream folded into the cream cheese makes a cloud-like center that melts in your mouth.

Fresh Strawberry Topping – Juicy diced strawberries mixed with preserves and lemon give every bite a bright, glossy, fruity finish.

Recipe Ingredients

For The Taco Shells

• 8 small Flour Tortillas
• 3 tbsp Unsalted Butter, Melted
• 1/3 cup Granulated Sugar
• 1 tsp Ground Cinnamon

For The Filling

• 8 oz Cream Cheese, Softened
• 1/2 cup Powdered Sugar
• 1 tsp Vanilla Extract
• 1 cup Heavy Whipping Cream, Cold

For The Topping

• 1 1/2 cups Strawberries, Diced
• 2 tbsp Strawberry Preserves
• 1 tsp Lemon Juice

Directions

Step 1

Preheat the oven to 375°F. Brush both sides of the flour tortillas with melted butter, then coat them evenly with the cinnamon sugar.

Step 2

Turn a muffin pan upside down and gently fold each tortilla between two muffin cups to form a taco shape. Bake for 8 to 10 minutes until crisp and lightly golden, then cool completely.

Step 3

Beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and fluffy.

Step 4

In a separate bowl, whip the cold heavy cream until firm peaks form. Fold the whipped cream into the cream cheese mixture until evenly combined.

Step 5

Stir the strawberries with the strawberry preserves and lemon juice. Let the mixture stand for 5 minutes to become glossy and juicy.

Step 6

Spoon or pipe the cheesecake filling into the cooled taco shells. Top with the strawberry mixture and serve immediately.

My Tips

Coat the Tortillas While They’re Room Temperature

Warm tortillas fold and shape much easier than cold ones straight from the fridge. If yours have been chilled, let them sit out for a few minutes or pop them in the microwave for about 10 seconds before you brush on the butter.

From my experience, cold tortillas crack and split right at the fold, and then your cinnamon sugar coating falls off in the pan.

Press the Cinnamon Sugar On Firmly

After you brush both sides with melted butter, press the tortillas into the cinnamon sugar so it really sticks. The butter is what holds that sweet coating in place, so don’t rush this part.

I’ve found that a light dusting just falls off during baking and you lose that crunchy, sweet outside that makes these taste like a real dessert taco.

Don’t Over-Fold the Shells in the Muffin Pan

When you drape each tortilla between two upside-down muffin cups, keep the fold gentle and leave the taco shape open. If you press it into too tight of a V, the filling won’t fit later.

My favorite trick here is to leave a little gap at the bottom so the shell can hold a good scoop of that cheesecake filling without cracking apart.

Watch them closely at the 8 minute mark, since they go from golden to too dark very fast.

More Recipes

• Strawberry Crumble Bars
• Strawberry Crunch Ice Cream Cake
• Strawberry Shortcake Cookies
• Creme Brulee Cheesecake
• No-Bake Biscoff Cheesecake

Frequently Asked Questions

Why did my taco shells turn out soft instead of crispy?

The most common reason is not baking them long enough or pulling them out before they turn golden, so give them the full 8 to 10 minutes and watch for that light golden color.

It also helps to let them cool completely before filling them, since they firm up and get crispier as they sit out of the oven.