Strawberry Crunch Cheesecake Tacos

These Strawberry Crunch Cheesecake Tacos are a no-bake family dessert made with crunchy cinnamon shells, creamy cheesecake filling, and sweet strawberry crunch topping. They’re easy, fun, and perfect for making memories with kids in the kitchen.

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Course: Dessert

Cuisine: American

Keyword: mini cheesecake tacos, no bake dessert tacos, strawberry cheesecake tacos recipe, Strawberry Crunch Cheesecake Tacos

Prep Time: 25

Cook Time: 10

Chilling Time: 1

Total Time: 1 35

Servings: servings

Calories: 320kcal

Cost: $14

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.

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