We take Taco Tuesday very seriously in our house, but my daughter, Olivia, always asks, "What about dessert tacos?" Challenge accepted! These Strawberry Crunch Cheesecake Tacos are the ultimate plot twist for your next Mexican night. We trade savory beef for sweet, creamy no-bake cheesecake filling, and swap the salsa for a homemade strawberry crunch topping. It is a fun family dessert that keeps the taco theme going right through to the sweet finale.
This easy strawberry crunch cheesecake tacos recipe is made with crunchy tortilla shells coated in white chocolate and strawberry crunch, a creamy cheesecake filling, and topped with fresh strawberry compote and more strawberry crunch topping. Whether you're making mini strawberry cheesecake tacos for a party, Oreo cheesecake tacos for chocolate lovers, or even fruity pebble cheesecake tacos for a fun twist, these dessert tacos are the ultimate party-friendly make-ahead dessert. They went viral on TikTok for a reason, and once you try the contrast of creamy and crunchy textures in every bite, you'll understand why.
Jump to:
- Why You'll Love This Strawberry Crunch Cheesecake Tacos
- Ingredients for Strawberry Crunch Cheesecake Tacos
- How to Make Strawberry Crunch Cheesecake Tacos
- My Top Tips for Perfect Strawberry Crunch Cheesecake Tacos
- Little Moments in the Kitchen
- Substitutions for Strawberry Crunch Cheesecake Tacos
- Variations on Strawberry Crunch Cheesecake Tacos
- Equipment for Making Strawberry Crunch Cheesecake Tacos
- Storage Tips for Strawberry Crunch Cheesecake Tacos
- Adam's Tip for Strawberry Crunch Cheesecake Tacos
- FAQ About Strawberry Crunch Cheesecake Tacos
- Conclusion
- Related
- Pairing
- recipe
Why You'll Love This Strawberry Crunch Cheesecake Tacos
- No baking required. Everything is assembled cold, which means no hot oven and no waiting around for things to cool. Perfect for summer.
- Fun and impressive presentation. These look like you spent hours making them, but they come together in under 30 minutes. Your guests will be amazed.
- Completely customizable. Swap the strawberry crunch for Oreos, graham crackers, or even Fruity Pebbles. Change up the fruit or add chocolate drizzle. The options are endless.
Ingredients for Strawberry Crunch Cheesecake Tacos
This recipe makes about 8 to 10 taco shells, depending on size. You can easily double or triple the recipe for a crowd.
What You'll Need
For the Taco Shells:
- 8 to 10 small flour tortillas (6-inch size works best)
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
- ¼ cup unsalted butter, melted
For the Cheesecake Filling:
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
For the Strawberry Crunch Topping:
- 1 cup freeze-dried strawberries, crushed into crumbs
- 1 cup vanilla wafer cookies, crushed
- ¼ cup unsalted butter, melted
For Assembly:
- 1 cup fresh strawberries, diced
- Optional: white chocolate chips for drizzling, extra whipped cream for topping
Why These Ingredients Matter
Cinnamon-sugar taco shells are the star. The crispy, sweet shells give you that satisfying crunch that contrasts perfectly with the creamy filling. Brushing them with melted butter before baking helps the cinnamon-sugar stick.
Cream cheese creates the base of the filling. The tanginess of cream cheese is what makes this taste like real cheesecake, not just sweetened whipped cream.
Freeze-dried strawberries add intense flavor. Freeze-dried fruit has all the flavor of fresh strawberries but in a concentrated, crunchy form. You can find them in the produce section or online.
How to Make Strawberry Crunch Cheesecake Tacos
Step-by-Step Directions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Make the taco shells. In a small bowl, mix together the granulated sugar and cinnamon. Brush both sides of each tortilla with melted butter, then sprinkle both sides generously with the cinnamon-sugar mixture.
- Shape the taco shells. Drape each tortilla over the bars of your oven rack (or over the handle of a wooden spoon placed across a baking dish) to create a taco shape. Bake for 8 to 10 minutes, or until the shells are crispy and golden. Let them cool completely on the rack.
- Make the cheesecake filling. In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract with an electric mixer until smooth and creamy, about 2 minutes.
- Whip the heavy cream. In a separate bowl, whip the cold heavy cream with an electric mixer on high speed until stiff peaks form, about 3 to 4 minutes.
- Fold the whipped cream into the cream cheese. Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy. Be gentle so you don't deflate the whipped cream.
- Make the strawberry crunch topping. In a small bowl, combine the crushed freeze-dried strawberries, crushed vanilla wafer cookies, and melted butter. Stir until the mixture looks like wet sand.
- Assemble the tacos. Spoon or pipe the cheesecake filling into each cooled taco shell, filling them about halfway.
- Top with strawberries and crunch. Add a spoonful of diced fresh strawberries on top of the filling, then sprinkle generously with the strawberry crunch topping.
- Serve immediately or chill. These are best served right away, but you can refrigerate them for up to 2 hours before serving. If you wait too long, the shells may soften.
Quick Tip: If you don't want to bake the shells, you can buy pre-made taco-shaped waffle cones or dessert shells at the store.
My Top Tips for Perfect Strawberry Crunch Cheesecake Tacos
- Let the shells cool completely before filling. If the shells are even slightly warm, they'll melt the cheesecake filling and make everything soggy.
- Don't overfill the shells. Leave some room at the top for the strawberries and crunch topping. Overfilled tacos are messy to eat.
- Make the components ahead, assemble last minute. You can make the shells, filling, and topping a day ahead. Just assemble right before serving so the shells stay crispy.
- Use a piping bag for cleaner filling. If you want them to look really fancy, transfer the cheesecake filling to a piping bag and pipe it into the shells instead of spooning it in.
Little Moments in the Kitchen
The first time I made these, Adam stood at the counter watching me drape tortillas over the oven rack and said, "Mom, you're making dessert tacos? That's weird." I told him to trust me, it's going to be good. When they came out of the oven all crispy and golden, he grabbed one and took a bite before I could stop him. "Ow! Hot!" He dropped it and made a dramatic face, but then grinned. "Okay, but it tastes like a churro."
After they cooled and I filled them with the cheesecake and strawberry crunch, he grabbed one and took a huge bite. His eyes went wide and he said, "Wait, this is actually amazing! It's like eating a taco made of cookies filled with ice cream!" Grandma Viola tried one and laughed. "You young people and your fancy desserts. In my day, we just ate strawberry shortcake. But I have to admit, this is fun."
If you love creative desserts like this, you'll also want to try our Classic Magic Bars. They're another crowd favorite.
Substitutions for Strawberry Crunch Cheesecake Tacos
- Tortillas: Use sugar cone bowls, waffle cones, or pre-made dessert taco shells if you don't want to make your own.
- Freeze-dried strawberries: Use crushed fresh strawberries (though they'll make the topping soggy), or swap for freeze-dried raspberries or blueberries.
- Vanilla wafers: Use graham crackers, Golden Oreos, or even shortbread cookies for the crunch topping.
- Heavy cream: Use Cool Whip or store-bought whipped topping if you don't want to whip cream from scratch.
Variations on Strawberry Crunch Cheesecake Tacos
- Oreo Cheesecake Tacos: Replace the strawberry crunch with crushed Oreos mixed with melted butter. Top with chocolate shavings and mini chocolate chips.
- Fruity Pebble Cheesecake Tacos: Use crushed Fruity Pebbles cereal mixed with melted butter for a colorful, nostalgic crunch topping.
- Mini Strawberry Cheesecake Tacos: Use smaller 4-inch tortillas to make bite-sized versions perfect for party trays.
- No Bake Strawberry Cheesecake Tacos: Skip baking the shells entirely and use pre-made waffle cone taco shells or sugar cone bowls from the store.
- Vegan Strawberry Cheesecake Tacos: Use vegan cream cheese, coconut whipped cream, and dairy-free butter for a plant-based version.
If you love no-bake desserts, try our Oreo Dump Cake. It's another easy favorite.
Equipment for Making Strawberry Crunch Cheesecake Tacos
- Baking sheet and parchment paper: For baking the taco shells.
- Oven rack or wooden spoon: To drape the tortillas over and create the taco shape.
- Electric mixer: For whipping the cream and beating the cream cheese filling.
- Piping bag (optional): For filling the shells neatly and making them look professional.
- Small bowls: For mixing the cinnamon-sugar and strawberry crunch topping.
Storage Tips for Strawberry Crunch Cheesecake Tacos
- Assembled tacos: Best eaten immediately. The shells will start to soften after about 2 hours in the refrigerator.
- Taco shells (unfilled): Store in an airtight container at room temperature for up to 3 days.
- Cheesecake filling: Store in an airtight container in the refrigerator for up to 3 days.
- Strawberry crunch topping: Store in an airtight container at room temperature for up to 5 days.
- Pro Tip: Keep the components separate and assemble just before serving for the best texture and presentation.
For more fun dessert ideas, check out our Baked Apple Crumble. It's another family favorite.
Adam's Tip for Strawberry Crunch Cheesecake Tacos
"Don't eat them right out of the oven or you'll burn your mouth! And put a LOT of the strawberry crunch on top because that's the best part!"
FAQ About Strawberry Crunch Cheesecake Tacos
How to make strawberry crunch tacos?
Make crispy cinnamon-sugar taco shells by brushing tortillas with butter, coating them in cinnamon-sugar, and baking them draped over an oven rack. Fill the cooled shells with no-bake cheesecake filling (cream cheese, powdered sugar, and whipped cream), then top with fresh strawberries and a strawberry crunch topping made from freeze-dried strawberries, vanilla wafers, and melted butter.
What does strawberry cheesecake taste like?
Strawberry cheesecake has a tangy, creamy flavor from the cream cheese combined with the sweet, fruity taste of fresh strawberries. The graham cracker crust adds a buttery, slightly salty contrast. In these tacos, the cinnamon-sugar shell adds a warm spice note that complements the strawberry flavor beautifully.
What ingredients do I need for strawberry cheesecake?
Traditional strawberry cheesecake requires cream cheese, sugar, eggs, vanilla extract, graham cracker crust, and fresh strawberries. For these no-bake cheesecake tacos, you'll need cream cheese, powdered sugar, heavy cream, vanilla extract, freeze-dried strawberries, vanilla wafers, butter, tortillas, cinnamon, and sugar.
What is a dessert taco?
A dessert taco is a sweet version of a traditional taco, where a crispy shell (often made from a cookie, waffle cone, or cinnamon-sugar tortilla) is filled with sweet ingredients like ice cream, cheesecake, fruit, or chocolate. They're a fun, handheld dessert that's perfect for parties and gatherings.
For a classic take on strawberry cheesecake, check out this Strawberry Cheesecake recipe from Allrecipes. It's a delicious traditional version.
Conclusion
I think "Dessert Tacos" might just become the new family favorite! I hope this playful, sweet finish makes your next Taco Tuesday the most memorable one yet.
If you try this recipe, let me know how it turns out! And if you come up with any fun flavor combinations, I want to hear about it. For more creative desserts, check out our Cinnamon Roll Cake. Tag me on social media or leave a comment below. Happy baking, and enjoy every crunchy, creamy, strawberry-filled bite!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Strawberry Crunch Cheesecake Tacos:
recipe
Strawberry Crunch Cheesecake Tacos
Equipment
- 1 Baking Sheet Line with parchment
- 1 Oven rack Used to shape taco shells
- 1 Electric mixer For cheesecake filling
- 1 Mixing Bowl Medium size
- 1 Piping bag Optional for neat filling
Ingredients
For the Taco Shells
- 8–10 small flour tortillas 6-inch size
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
- ¼ cup unsalted butter melted
For the Cheesecake Filling
- 8 oz cream cheese softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream cold
For the Strawberry Crunch Topping
- 1 cup freeze-dried strawberries crushed
- 1 cup vanilla wafer cookies crushed
- ¼ cup unsalted butter melted
For Assembly
- 1 cup fresh strawberries diced
- white chocolate chips optional drizzle
- whipped cream optional topping
Instructions
- Preheat the oven to 375°F. I let my daughter Olivia line up the [tortillas] on the counter while I melt the [butter]. It makes her feel like the official kitchen assistant.
- Mix the [sugar] and [cinnamon]. Brush both sides of each tortilla with [butter] and sprinkle with cinnamon sugar. Olivia always sneaks a finger swipe here, I pretend not to notice.
- Drape tortillas over the oven rack and bake for 8–10 minutes until golden and crisp. Let cool completely, this is the hardest waiting part for kids.
- Beat the [cream cheese], [powdered sugar], and [vanilla] until smooth. Olivia calls this “cloud batter.”
- Whip the cold [heavy cream] until stiff peaks. My daughter loves watching it turn fluffy, it’s like magic every time.
- Gently fold whipped cream into the cheesecake base. This is a great kid-safe step with a rubber spatula.
- Mix crushed [freeze-dried strawberries], [vanilla wafers], and [butter] until crumbly. Olivia always votes this as the best part.
- Pipe or spoon filling into shells, top with [fresh strawberries] and crunchy topping. Add [white chocolate] drizzle if using.
- Chill for 30 minutes. Then serve immediately and watch smiles spread across the table.
Notes
- These are best assembled right before serving so the shells stay crispy.
- Swap vanilla wafers for Oreos to make strawberry Oreo cheesecake tacos.
- Store all components separately for up to 3 days.
- For a plant-based version, use vegan cream cheese and coconut whipped cream.
- These make the sweetest mother, daughter baking memory recipe.
Leave a Reply