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When you want something fun and a little unexpected for dessert these cheesecake tacos never fail to impress. Crunchy graham cracker shells hold creamy vanilla cheesecake filling all finished with glossy strawberries on top. They look fancy but are easy enough to whip up for any gathering or to satisfy a sudden sweet craving.
I love surprising friends with these at potlucks. Last summer I made a double batch and they vanished before I could grab a second.
What You'll Need
- Tortilla shells: These make a perfect shell and stay crisp if baked right Choose fresh soft tortillas without cracks for easy shaping
- Graham cracker crumbs: For the signature crust flavor Crush your own for better freshness and aroma
- Butter: Melted butter helps the crumbs stick to the tortilla Choose unsalted for best control of flavor
- Cream cheese: Full-fat at room temperature blends smoothest Look for a block style not spreadable tub
- Cheesecake instant pudding mix: Adds rich cheesecake flavor and stability Pick a good quality brand for best result
- Heavy whipping cream: Whipped to fluffy perfection a key to the filling Go for the freshest cream you can find
- Powdered sugar: Dissolves easily for smooth sweetness Sift it to prevent lumps in your filling
- Vanilla extract: Use pure extract for true vanilla flavor The little extra cost makes all the difference
- Strawberries: Fresh berries provide bright juicy flavor Pick berries that are shiny and deeply red without soft spots
- Strawberry glaze: Adds that glossy finish and holds the fruit Check the bakery section for ready-made glaze or substitute with a thick strawberry pie filling if you cannot find it
How to Make It
- Make the Shells:
- Arrange tortillas flat and brush each side lightly with melted butter making sure to cover evenly. Mix together the graham cracker crumbs and granulated sugar in a shallow dish. Press both sides of each buttered tortilla gently but firmly into the crumb mixture until well coated. Fold tortillas gently in half and balance them over your oven rack slots so they hold their shape. Bake at 375 degrees until golden and crisp about 8 to 10 minutes depending on your oven. Let them cool fully so they set into taco shapes.
- Prepare the Cheesecake Filling:
- In a chilled mixing bowl beat cream cheese on medium until smooth and creamy wiping the bowl once or twice to ensure no lumps. Add pudding mix powdered sugar and vanilla then beat again until fully blended and silky. Slowly pour in whipping cream then increase the speed and whip until mixture is thick and holds stiff peaks. Transfer filling into a sturdy piping bag fitted with your favorite tip.
- Fill the Tacos:
- Once the shells are completely cool pipe the cheesecake filling generously into each shell filling from end to end. Do not overfill or the shells may crack.
- Add Strawberry Topping:
- In a small bowl gently mix fresh chopped strawberries with the glaze until they are evenly coated. Spoon a generous amount of topping onto each cheesecake taco filling the whole length for a bright finish.
- Serve Fresh:
- Serve the tacos as soon as they are filled and topped for best crisp texture. If making ahead keep the shells and filling separate and assemble just before serving.
My favorite part is the crunch of the graham shell with every bite It tastes like all my favorite summer desserts combined My youngest always wants to help with the strawberry topping and it is become our after-dinner tradition
Storage Tips
Store unfilled shells in an airtight tin or container at room temperature for up to two days. Always let the shells cool fully before sealing or they can get soft. Keep cheesecake filling refrigerated in a covered bowl up to twenty four hours and only pipe what you plan to eat immediately to avoid soggy shells. If you must store assembled tacos place them upright in a roomy container and cover but enjoy within four hours for best texture.
Ingredient Substitutions
You can easily switch out strawberries with any fresh berry you love. Blueberries or blackberries tossed with lemon curd make a tangy twist. Use vanilla pudding if you cannot find cheesecake flavor or make homemade strawberry jam as a glaze. For a gluten-free version try gluten-free graham crackers and available gluten-free tortillas so everyone can enjoy them.
How to Serve These Tacos
Arrange dessert tacos on a serving platter lined with parchment or wax paper to prevent sticking. Kids love to decorate their own with fruit or drizzle a little melted chocolate over top. For special occasions garnish with a sprig of mint or a dusting of powdered sugar right before serving. They make a festive alternative to cupcakes at birthdays or showers.
Cheesecake tacos are festive fun and sure to spark conversation at your next gathering. Make a batch and watch them disappear in a flash.
Recipe FAQs
- → How can I make the shells extra crisp?
Bake tortilla shells coated with butter and graham cracker crumbs until golden brown and firm for best crunch.
- → What type of cream cheese works best?
Use full-fat, room temperature cream cheese for a rich and smooth filling.
- → Can I substitute strawberry glaze?
You can swap strawberry glaze for strawberry pie filling or homemade sweetened preserves.
- → How far ahead can I prepare these?
Assemble just before serving to keep shells crisp, but the filling and toppings can be made ahead.
- → Are there variations for the fruit topping?
Blueberries, raspberries, or a mixed berry glaze all work well as flavorful substitutions or additions.