Cheesecake Tacos are the kind of treat that inspire happy dances in kitchens and squeals of delight at dessert tables! Imagine golden-crisp, graham cracker-coated shells cradling pillowy cheesecake filling, crowned with juicy strawberries and glossy glaze—every bite is a dream come true for cheesecake lovers and taco fans alike.
Why You’ll Love This Recipe
- Showstopping Fun: Cheesecake Tacos combine the playful crunch of a taco shell with creamy cheesecake filling, making them as delightful to look at as they are to eat!
- Quick & Easy: You’ll have an impressive dessert ready in just over half an hour, no complicated pastry skills or fussy steps required.
- Highly Customizable: Whether you want to go wild with toppings or keep it classic, these tacos can be tailored to any taste, occasion, or dietary preference.
- Perfect for Any Gathering: Their single-serve size makes Cheesecake Tacos ideal for parties, potlucks, or anytime you want to serve a crowd something memorable.
Ingredients You’ll Need
There’s so much magic packed into the short list of ingredients for Cheesecake Tacos! Each one has a special role: from creating that signature crunchy shell to giving you a cheesecake filling that’s billowy-light and irresistible. Here’s how everything comes together for pure dessert bliss.
- 7 (9-inch) tortilla shells: Flour tortillas make the perfect sturdy base for your taco shells and crisp up beautifully in the oven.
- 1 cup graham cracker crumbs: These create that classic cheesecake crust flavor and a golden, crunchy exterior.
- 1 1/2 tablespoons granulated sugar: Adds a hint of sweetness to the shell coating—don’t skip this, it makes every bite crave-worthy!
- 1/3 cup butter (melted): Butter helps the crumbs stick and gives the shells a rich, bakery-style flavor.
- 8 ounces cream cheese (room temperature): The heart of the cheesecake filling, so make sure it’s fully softened for the creamiest texture.
- 3 tablespoons instant cheesecake pudding mix: This adds a subtle tang and helps stabilize the filling so your tacos hold together beautifully.
- 1 cup heavy whipping cream: Whipped in for dreamy, lush volume and that signature cloud-like bite.
- 1/2 cup powdered sugar: Sweetens and thickens the cheesecake filling without any grittiness.
- 1 teaspoon vanilla extract: Just a splash elevates the flavor and brings warmth to the filling.
- 1/2 cup chopped strawberries: Adds brightness and juicy pops on top—use really ripe berries for best results!
- 3/4 cup strawberry glaze: This gives toppings a gorgeous, glossy finish and ties all the flavors together (or see the note below for an easy swap!).
Variations
Cheesecake Tacos are the ultimate customizable dessert! You can totally make them your own, whether you’re switching up flavors, accommodating allergies, or just using what’s in your pantry—don’t be afraid to experiment.
- Chocolate Drizzle: Swap the strawberry glaze for a dark or milk chocolate drizzle for a decadent twist that’ll appeal to all chocoholics.
- Mixed Berry Medley: Top your tacos with blueberries, raspberries, or blackberries for a colorful and slightly tart variation.
- Gluten-Free Adaptation: Use gluten-free tortillas and graham crackers for a gluten-safe treat that tastes every bit as fabulous.
- Cinnamon-Sugar Shells: Add a dusting of cinnamon to your graham cracker crumbs or sprinkle cinnamon-sugar over the warm shells for a churro-inspired vibe.
How to Make Cheesecake Tacos
Step 1: Shape and Coat the Taco Shells
Start by preheating your oven to 400°F. Cut out circles from each tortilla shell using a 3 3/4-inch cookie cutter (you’ll get about three per tortilla). Prick each circle with a fork several times—this simple trick keeps them from puffing up in the oven and helps them stay nice and flat for easy filling. Brush both sides with melted butter, then dip into your graham cracker crumb and sugar mixture, gently pressing so every inch is coated in buttery, sweet crumbs.
Step 2: Form, Bake, and Cool the Shells
Fold the coated tortilla circles in half, forming classic taco shapes with a gently creased seam. To help them hold their shape, flip a cupcake pan upside down and nestle each shell in the spaces between the cups. Bake for about 11 minutes, or until the edges are golden-brown and crisp. Let the shells cool in the pan completely—this is key to keeping them from deflating and ensures that delightful crunch!
Step 3: Make the Creamy Cheesecake Filling
Beat the softened cream cheese in a large bowl until silky-smooth. Add the pudding mix, half of the heavy cream, powdered sugar, and vanilla extract, then beat again until it comes together. Pour in the remaining cream and whip until the filling is fluffy and holds beautiful peaks. Spoon the mixture into a piping bag fitted with a large star tip (Wilton 1M is perfect), getting ready for the best part—filling your taco shells!
Step 4: Fill, Top, and Serve
With your shells fully cooled, pipe the cheesecake filling inside. Start at the center, pipe to one edge, back through the middle, then to the other edge for that signature swirl (so satisfying!). In a small bowl, gently combine chopped strawberries with the strawberry glaze. Spoon a generous amount over each taco, letting that berry goodness tumble down the sides. Serve your Cheesecake Tacos immediately for the crispest, creamiest experience!
Pro Tips for Making Cheesecake Tacos
- Shell-Crisping Secret: Always let your shells cool completely on the upside-down cupcake tin—this helps them stay extra crisp and prevents sogginess when filled.
- Cream Cheese Softening: Start with fully room-temperature cream cheese for a smooth, lump-free filling that pipes beautifully into your tacos.
- No Pipe, No Problem: If you don’t have a piping bag, simply use a zip-top bag with the corner snipped off or spoon the filling in for a rustic, homemade look!
- Make-Ahead Magic: You can prepare the shells and filling a day ahead, just assemble right before serving to keep the shells snappy and fresh.
How to Serve Cheesecake Tacos
Garnishes
To finish off your Cheesecake Tacos, sprinkle them with a dusting of powdered sugar or a handful of extra graham cracker crumbs. For a touch of elegance, add fresh mint leaves or chocolate shavings on top—it’s amazing how a simple garnish can transform a taco into a party showpiece!
Side Dishes
Pair Cheesecake Tacos with a platter of fresh berries or a light fruit salad to keep things bright and refreshing. They’re decadent on their own, but if you want to go all out, serve with mini milkshakes or iced coffee for a café-style treat everyone will love.
Creative Ways to Present
For parties, arrange your tacos upright in a taco stand or nestle them along a tray in zigzag fashion, alternating toppings for a burst of color. Or try a DIY Cheesecake Taco bar where everyone can pick their own fillings and garnishes—the interactive fun turns any gathering into a celebration!
Make Ahead and Storage
Storing Leftovers
If you have leftover Cheesecake Tacos (lucky you!), store the filled tacos in the fridge in a single layer, loosely covered, for up to one day. Pro tip: keep the shells and filling separate if storing longer, then assemble fresh for the best texture.
Freezing
To freeze, store the plain taco shells and cheesecake filling separately. The shells freeze well in an airtight bag for up to two months—just thaw and re-crisp gently in a warm oven. The filling can be piped fresh after thawing in the refrigerator overnight. It’s not recommended to freeze assembled tacos, as the shells will lose their crunch.
Reheating
To bring day-old shells back to life, pop them in a 300°F oven for a few minutes until they’re crispy again (before filling). The cheesecake filling is best enjoyed chilled, so don’t heat it—just let it come to fridge-cool temperature if you made it ahead.
FAQs
-
Can I make Cheesecake Tacos in advance for a party?
Absolutely! You can make the shells and cheesecake filling a day ahead—just keep the components separate and assemble right before serving so the shells stay crispy and fresh.
-
What if I can’t find strawberry glaze in my grocery store?
No worries! You can substitute strawberry pie filling mixed with fresh strawberries for a similar effect, or even make your own quick glaze with jam thinned with a little water or lemon juice.
-
Can I use corn tortillas instead of flour?
Flour tortillas work best for Cheesecake Tacos—they toast into a soft, crispy shell that’s easy to eat. Corn tortillas can turn a bit too sturdy or crack, so stick to flour if you can.
-
Is there a way to make these tacos gluten-free?
Yes! Use gluten-free flour tortillas and gluten-free graham crackers for the coating. The rest of the ingredients are naturally gluten-free, so it’s an easy swap.
Final Thoughts
If you’re ready to wow your friends, treat your family, or just indulge your own dessert cravings, you have to try Cheesecake Tacos. They’re wonderfully easy, endlessly customizable, and a guaranteed hit—so gather your ingredients and let the sweet fun begin!
Print
Cheesecake Tacos Recipe
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Total Time: 31 minutes
- Yield: 21 tacos 1x
- Category: Dessert
- Method: Baking, Mixing
- Cuisine: Mexican
- Diet: Vegetarian
Description
Cheesecake Tacos – A delightful dessert that combines the creamy richness of cheesecake with the fun, crispy texture of taco shells. Perfect for a sweet treat or party dessert!
Ingredients
Shells
- 7 9-inch tortilla shells
- 1 cup graham cracker crumbs
- 1 1/2 tablespoons granulated sugar
- 1/3 cup butter, melted
Cheesecake
- 8 ounces cream cheese, room temperature
- 3 tablespoons cheesecake instant pudding mix
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Topping
- 1/2 cup chopped strawberries
- 3/4 cup strawberry glaze
Instructions
- Shells – Preheat the oven to 400 degrees F. Add graham cracker crumbs and sugar to a shallow dish. Cut out circles from tortilla shells. Coat with butter and crumbs. Bake until brown.
- Cheesecake – Beat cream cheese until smooth. Add pudding mix, cream, sugar, and vanilla. Fill shells with the mixture.
- Topping – Mix strawberries and glaze. Spoon over cheesecake tacos. Serve.
Notes
- If you can’t find strawberry glaze, you can use strawberry pie filling and add fresh strawberries to it.
Nutrition
- Serving Size: 1 taco
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
