Mini Strawberry Cheesecake Tacos Recipe

These adorable mini tacos are a delicious twist on classic cheesecake! They’re perfect for a summer party or a fun dessert.


  • For the Taco Shells:
    • 5 (8-inch) tortillas
    • 1 cup graham cracker crumbs
    • ¼ cup butter, melted
  • For the Strawberry Filling:
    • 1 cup fresh strawberries, chopped
    • ¼ cup granulated sugar
    • 2 teaspoons water
    • 1 tablespoon cornstarch
    • 1 tablespoon cold water
  • For the Cheesecake Filling:
    • 1 cup cream cheese, softened
    • 1 cup heavy cream
    • ¼ cup powdered sugar
    • 1 teaspoon lemon zest (optional)
    • 1 teaspoon vanilla extract


  1. Make the Taco Shells:
    • Preheat oven to 350°F (175°C).
    • In a shallow bowl, combine the graham cracker crumbs and melted butter.
    • Using a cookie cutter or a small cup, cut out circles from the tortillas.
    • Gently brush each tortilla circle with melted butter and then coat them in the graham cracker mixture, pressing to adhere.
    • Place the coated tortillas in a mini muffin tin or cupcake pan, molding them to form a taco shape. You can use the back of a spoon to gently press them in.
    • Bake for 10-12 minutes, or until golden brown and crispy. Let cool completely.
  2. Make the Strawberry Filling:
    • In a small saucepan, combine the chopped strawberries, sugar, and water. Bring to a boil over medium heat, then reduce heat and simmer for 5 minutes, or until the strawberries soften and release their juices.
    • In a small bowl, whisk together the cornstarch and cold water to form a slurry.
    • Slowly whisk the cornstarch slurry into the simmering strawberry mixture and cook for an additional minute, or until the filling thickens slightly.
    • Remove from heat and let cool completely.
  3. Make the Cheesecake Filling:
    • In a large bowl, using a hand mixer or electric mixer, beat together the softened cream cheese, heavy cream, powdered sugar, lemon zest (if using), and vanilla extract until smooth and creamy.
  4. Assemble the Tacos:
    • Once the taco shells and fillings are cool, spoon or pipe the cheesecake filling into the taco shells.
    • Top each taco with a dollop of strawberry filling.
    • Serve immediately and enjoy!

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