Cheesecake Tacos Recipe

Let’s talk about the dessert you never knew you needed: Cheesecake Tacos! Picture golden, graham cracker-crusted taco shells overflowing with creamy cheesecake filling and glossy strawberry topping. These treats combine two all-time favorites—classic cheesecake and playful tacos—into one totally irresistible fusion. Prepare to wow your friends and your taste buds!

Ingredients You’ll Need

One of the best things about Cheesecake Tacos is how easy they are to make with everyday ingredients, most of which you probably already have on hand! Each element plays a role, from crispy shells to silky filling and juicy, tangy topping. Here’s how the magic comes together:

• 9-inch Tortilla Shells: Flour tortillas become crisp, golden taco shells—choose soft, fresh tortillas for easy cutting and folding.
• Graham Cracker Crumbs: That classic cheesecake flavor, pressed onto the shells for irresistible crunch and flavor.
• Granulated Sugar: Just a touch helps the graham cracker coating caramelize in the oven.
• Butter (melted): The “glue” that helps the crumb coating stick and gives the shells a rich, buttery finish.
• Cream Cheese (room temperature): The star of the show! Make sure it’s soft for a lusciously smooth filling.
• Cheesecake Instant Pudding Mix: Adds creaminess, thickens the filling, and boosts the cheesecake flavor instantly.
• Heavy Whipping Cream: Whipped to fluffy clouds for that dreamy, airy texture.
• Powdered Sugar: Sweetens the filling and keeps it velvety-smooth—no graininess here!
• Vanilla Extract: Rounds out all the creamy, tangy notes in the cheesecake filling.
• Chopped Strawberries: Juicy, colorful, and fresh—use ripe berries for the best flavor pop.
• Strawberry Glaze: Coats the berries in shine and adds a hint of extra sweetness—swap for pie filling if you like.

Variations

One of my favorite things about Cheesecake Tacos is how delightfully easy they are to switch up. Whether you’re working around dietary needs or simply want to try something new, these creative tweaks will help you make them your own:

• Chocolate Drizzle: Swap the strawberry topping for a drizzle of melted chocolate or Nutella and top with mini chocolate chips.
• Gluten-Free: Use gluten-free tortillas and cookie crumbs for a safe treat everyone can enjoy.
• Berry Medley: Mix raspberries, blueberries, and blackberries with the glaze for a more colorful, tart twist.
• Cinnamon-Sugar Shells: Coat the buttered tortillas in cinnamon sugar before baking for a churro-inspired vibe.

How to Make Cheesecake Tacos

Step 1: Prep and Shape the Shells

Start by preheating your oven to 400°F. Cut out 3 circles from each tortilla using a 3 3/4-inch cookie cutter (I usually get 21 shells from 7 tortillas). Using a fork, poke each shell 6 to 7 times on both sides; this prevents annoying air bubbles from forming and keeps things nice and flat.

Step 2: Coat and Bake the Taco Shells

Mix your graham cracker crumbs with sugar in a shallow dish. Use a pastry brush to coat each tortilla circle generously with melted butter, then press both sides into the graham mixture (don’t be shy—it’s all about flavor and crunch!). Fold each shell in half, creating that iconic taco shape.

Step 3: Form and Bake the Taco Shells

For perfect taco shapes, flip a cupcake pan upside down and nestle each folded shell between the cups. Bake for about 11 minutes, until the shells are crisp and golden brown at the edges. Let them cool in the pan; this helps them keep that perfect taco curve.

Step 4: Make the Cheesecake Filling

Add softened cream cheese to a mixing bowl and beat it until smooth and fluffy. Add the cheesecake pudding mix, half of the heavy cream, powdered sugar, and vanilla. Beat until everything’s incorporated, then pour in the remaining cream and beat again until the mixture is light, luscious, and holds its shape. Spoon the filling into a piping bag fitted with a Wilton 1M tip (or any star tip—it makes for pretty ruffles!).

Step 5: Pipe and Fill the Cheesecake Tacos

Once the taco shells are completely cool, pipe each one full of cheesecake filling. I love to start at the middle, work my way to one end, back to the center, to the other end, and back—this way the filling looks gorgeous and every bite is loaded with flavor.

Step 6: Prepare and Add the Strawberry Topping

In a small bowl, gently stir together your chopped strawberries and strawberry glaze (if you can’t find glaze, use strawberry pie filling mixed with fresh berries!). Spoon this sweet, glossy mixture over each filled taco, right before serving for maximum freshness and flavor.

How to Serve Cheesecake Tacos

Garnishes

I love to finish Cheesecake Tacos with a flourish of extra goodies. Try a sprinkle of crushed graham crackers, a dusting of powdered sugar, or even a few extra fresh berries for color and crunch. For a little elegance, a mint leaf makes them instantly party-ready, and a drizzle of melted chocolate is always a crowd-pleaser.

Side Dishes

Since Cheesecake Tacos are sweet and satisfying, they pair well with simple accompaniments—think fresh fruit salad, iced coffee, or a bubbling glass of sparkling wine or lemonade if you’re serving at a gathering. They’re also amazing on a dessert buffet alongside mini cookies or chocolate-dipped pretzels for a finger-food feast.

Creative Ways to Present

Arrange Cheesecake Tacos upright in a taco stand for that “wow” taco-truck look, or nestle them on a platter lined with festive parchment paper. For parties, serve in cupcake liners for a grab-and-go treat, or offer a toppings bar with assorted fruits, sauces, and sprinkles so guests can customize their own sweet creations.

Make Ahead and Storage

Storing Leftovers

If you (miraculously) have leftover Cheesecake Tacos, store the shells and filling separately for best results. Keep the baked shells in an airtight container at room temperature and refrigerate the cheesecake filling in a covered bowl for up to 3 days. Fill and top right before you’re ready to eat to keep everything crisp and fresh.

Freezing

These freeze better deconstructed! The cheesecake filling can be frozen in an airtight container for up to one month. Thaw overnight in the fridge, give it a quick whip, and use as usual. The shells are best fresh but can be baked and frozen (in a single layer, separated by parchment) if you’re prepping far in advance.

Reheating

Should your shells lose a bit of crispness, you can reheat them (before filling!) on a baking sheet at 350°F for 2–3 minutes. Don’t microwave, as that tends to make them chewy instead of crunchy—oven heat is your friend when you want them to snap and shatter in that satisfying taco way.

FAQs

Final Thoughts

There’s nothing quite like seeing the smiles that pop up when you bring a platter of Cheesecake Tacos to the table! This recipe is a joyful mix of fun, flavor, and pure creamy happiness. I hope you give it a whirl—trust me, your dessert game will never be the same!

Print