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Strawberry Cheesecake Tacos is the perfect dessert to feed a crowd. The crispy cinnamon sugar shell, topped with the creamy cheesecake filling and strawberries makes this an amazing dessert.

A plate with three Cheesecake Tacos is shown. The taco-shaped desserts are filled with whipped cream and topped with a chunky strawberry sauce. Fresh strawberries are scattered alongside, and a white colander filled with strawberries and a red gingham napkin are in the background.
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I love making making these dessert tacos for a delicious crowd pleasing dessert. It is loaded with flavor and made with simple ingredients. If you love cheesecake, make these cheesecake tacos without a lot of work.

Try these other simple cheesecake recipes to make for any occasion – Reese’s Cheesecake, Strawberry Swirl Cheesecake and Caramel Cheesecake Recipe.

Table of Contents

Why We Love Strawberry Cheesecake Tacos

My family and I love cheesecake so these Strawberry Cheesecake Tacos are a staple dessert when we have family over. The crispy tortillas with the cinnamon and sugar mixture and the cheesecake filling makes them taste amazing.

It takes minutes to prepare which makes them perfect to prepare for any party.

Ingredients

An assortment of ingredients on a marble countertop, including a plate of tortillas, a bowl of diced strawberries, brown sugar, cream cheese, powdered sugar, cinnamon, vanilla extract, cooking oil, green and clear liquids, and white sugar. Perfect for crafting dreamy strawberry cheesecake tacos.
  • Street Taco Size Flour Tortillas – Use any type of tortillas for the best crunchy tortilla shell
  • Light Brown Sugar – Make Homemade Brown Sugar with simple ingredients
  • Vegetable Oil for Frying – Use other type of oil of your choice
  • Cream Cheese – Use softened cream cheese

Scroll to the bottom for the full recipe and ingredients in the recipe card.

Variations Ideas

Feel free to change the pie filling to apple pie filling or peach pie filling. We have even served topped with white chocolate chips or mini chocolate chips for added flavor.

How to Make Strawberry Cheesecake Tacos 

  • Step 1 – Stir together the brown sugar and cinnamon in a shallow bowl.  Set aside. 
  • Step 2 – Heat a few inches of the vegetable oil in a large pan or dutch oven until the oil is approximately 380-400 degrees Fahrenheit.  
A black skillet containing cooking oil is on a marble countertop, and three round slices of eggplant are frying in the oil. Black tongs are positioned to the right side of the skillet handle. The edge of the skillet reads "Eating on a Dime.com", reminiscent of their delightful Strawberry Cheesecake recipes.

Step 3 – Place the tortillas in the oil frying both sides for 1-2 minutes until golden brown.  You will have to work in batches and be careful not to overcrowd the pan.  

A round bread-like item is being pan-fried in a skillet. Another similar item, resembling a taco, is on a white plate, coated in brown sugar. Metal tongs are placed nearby on a marble countertop. The caption on the image reads, "Eating on a Dime.com.

Step 4 – When the tortillas are done, take them out and immediately place them in the cinnamon sugar mixture bowl and coat both sides with the mixture.  

A muffin pan is shown with six hot dog buns placed in the cavities. The buns are seasoned, cut-side up, and toasted. The pan is situated on a white marble countertop next to a tantalizing strawberry cheesecake.

Step 5 – Flip a cupcake pan upside down, fold the tortillas in half and place them in between the cups of the pan so that they keep their shape while baking.

A mixing bowl filled with creamy whipped mixture is shown on a marble countertop. An electric hand mixer with beaters is partially immersed in the bowl, perfect for making Strawberry Cheesecake Tacos. Above the bowl, there's a container with more of the same mixture. Text at the bottom reads "Eating on a Dime.com.

Step 6 – In a large mixing bowl, beat together the cream cheese, powdered sugar and vanilla extract until thoroughly combined with a hand held mixer or stand up mixer.

A glass bowl filled with smooth, creamy white frosting being mixed with an electric hand mixer on a marble countertop. The beaters are partially immersed in the frosting, and a small amount of frosting clings to them. Imagine this luscious icing atop your favorite cheesecake. The text "Eating on a Dime.com" is at the bottom.

Step 7 – Add in the whipped topping and beat until the mixture is smooth and fluffy. Chill the mixture in the refrigerator for at least 30 minutes.

A white saucepan filled with chopped strawberries simmering in a red liquid is placed on a white marble countertop, hinting at delicious Strawberry Cheesecake Tacos. Above the saucepan, there is a small white bowl containing milk. The text "Eating on a Dime.com" appears in the bottom left corner.

Step 8 – Boil water together with sugar and the strawberries in a small pot. Reduce to a simmer to soften the strawberries.

A white saucepan filled with a chunky red sauce sits on a marble countertop. The sauce, looking like it contains pieces of strawberry, embraces a white spatula with a wooden handle partially dipped in. The words "Eating on a Dime.com" are partially visible at the bottom of the image.

Step 9 – Dissolve cornstarch in a small amount of water, then add the slurry into the pot. Stir constantly until you get a slightly chunky mixture.

Eight dessert tacos filled with cheesecake cream and topped with strawberry compote are arranged on a marble surface. A bowl of fresh strawberries sits in the top right corner, and a red and white checkered cloth is partially visible in the bottom left corner.

Step 10 – Spoon the strawberry topping on the cheesecake tacos and serve immediately to enjoy!

Recipe Tips

  • Tortillas – We like to use the taco size tortillas but you can also make these strawberry crunch cheesecake tacos with regular flour tortillas for a fun twist.
  • Ingredients – Make sure the cream cheese is softened to room temperature so it makes a creamy texture.
Close-up of strawberry shortcake tacos, featuring crispy taco shells filled with piped white cream and topped with chunks of fresh strawberries. Two whole strawberries are in the foreground, adding a fresh touch to this cheesecake-inspired dessert display.

Serving Suggestions

These dessert tacos are best served immediately after they are assembled as the shells will get soft over time. We love to serve with added toppings such as strawberry syrup or homemade strawberry sauce.

You can also add more fresh fruit such as blueberries with more Homemade Whipped Cream.

Frequently Asked Questions

Can I Make Cheesecake Tacos in Advance?

You can make the crispy tacos about 1 to 2 days in advance and the cheesecake filling about 3 days in advance. We recommend not making the tacos until ready to serve so the tortilla does not get soggy.

Can I Make Tortilla in the Air Fryer?

Yes, you can make the tortilla in the air fryer instead of frying it. You will just need to use something that will fold the tortilla shells or you can serve these as dessert tostadas.

How to Store Leftover Cheesecake Tacos

Store the leftovers in an airtight container in the refrigerator for 1-2 days.

Cheesecake Tacos filled with cream cheese frosting and topped with chunky strawberry sauce are arranged in metal taco holders. Fresh strawberries and a red checkered cloth in the background add a vibrant and fresh touch to the image.

More Cheesecake Recipes

We love to hear from you. If you make this Strawberry Cheesecake Tacos Recipe, please leave us a comment or a star review.

Review Pin Print
A white plate holds three dessert tacos filled with piped whipped cream and topped with chunky strawberry sauce, reminiscent of a delightful cheesecake. Fresh strawberries and a red and white checkered cloth are in the background, along with a white colander.

Strawberry Cheesecake Tacos

5 from 1 vote
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 18
Cuisine American
Course Dessert
Calories 242
Author Carrie Barnard

Ingredients

For the Taco Shells:

  • 18 Street Taco Size Flour Tortillas
  • 1/2 cup Light Brown Sugar
  • 1/2 teaspoon Ground Cinnamon
  • Vegetable Oil for Frying

For the Cheesecake Filling:

For the Strawberry Topping:

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Instructions

For the Shells:

  • Stir together the brown sugar and cinnamon in a shallow bowl.  Set aside.
  • Heat a few inches of the vegetable oil in a large pan or dutch oven until the oil is approximately 380-400 degrees Fahrenheit.
  • Place the tortillas in the oil frying both sides for 1-2 minutes until golden brown.  You will have to work in batches and be careful not to overcrowd the pan.
  • When the tortillas are done, take them out and immediately place them in the sugar and cinnamon bowl and coat both sides with the mixture.
  • Flip a cupcake pan upside down, fold the tortillas in half and place them in between the cups of the pan so that they keep their shape while baking.
  • Continue this process until all the tortillas are fried.

For the Filling:

  • In a large mixing bowl, beat together the cream cheese, powdered sugar and vanilla extract until thoroughly combined with a hand held mixer or stand up mixer.
  • Add in the whipped topping and beat until the mixture is smooth and fluffy.
  • Chill the mixture in the refrigerator for at least 30 minutes while you prepare the strawberry topping.

For the Strawberry Topping:

  • Boil water together with sugar and the strawberries in a small pot. Reduce to a simmer to soften the strawberries.
  • Dissolve cornstarch in a small amount of water, then add the slurry into the pot. Stir constantly until you get a slightly chunky mixture.
  • Remove from the heat and let it cool completely.
  • Spoon the strawberry topping on the cheesecake tacos and serve immediately to enjoy!

To Assemble:

  • Transfer the filling mixture to a piping bag or a ziplock bag with one of the corners removed.
  • Pipe the mixture into the cooled taco shells.  Then spoon the strawberry topping on top.
  • Serve immediately and enjoy!

Recipe Notes

These are best served immediately after they are assembled as the shells will get soft over time. 
However, you can refrigerate the leftovers for 1-2 days in an airtight container.

Nutrition Facts

Calories 242kcal, Carbohydrates 34g, Protein 4g, Fat 10g, Saturated Fat 4g, Polyunsaturated Fat 3g, Monounsaturated Fat 2g, Trans Fat 0.02g, Cholesterol 15mg, Sodium 272mg, Potassium 89mg, Fiber 1g, Sugar 18g, Vitamin A 192IU, Vitamin C 5mg, Calcium 77mg, Iron 1mg

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About the Author

Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!

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5 from 1 vote

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Comments

  1. Casey says:

    5 stars
    Delicious and easy to make!