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Strawberry Cheesecake Dessert Tacos

Strawberry Cheesecake Dessert Tacos for a Sweet Summer Treat

Strawberry Cheesecake Dessert Tacos are playful, no-bake treats that combine crunchy taco shells with a creamy cheesecake filling and fresh strawberries, ideal for summer celebrations.
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Prep Time 30 minutes
Cook Time 10 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 6 tacos
Course: Desserts
Cuisine: American
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Taco Shells
  • 4 pieces Flour Tortillas
  • 2 tablespoons Granulated Sugar can swap with coconut sugar
  • 1 teaspoon Ground Cinnamon omit if not preferred
  • 2 tablespoons Unsalted Butter can use vegan butter for dairy-free
For the Cheesecake Filling
  • 8 oz Cream Cheese can use plant-based cream cheese for dairy-free
  • 1/2 cup Powdered Sugar maple syrup can be used for natural sweetening
  • 1 teaspoon Vanilla Extract can be omitted if desired
  • 1 cup Heavy Whipping Cream substitute with coconut whipped cream for dairy-free
For the Strawberry Sauce
  • 2 cups Fresh or Frozen Strawberries blueberries or peaches can be substituted
  • 1 tablespoon Lemon Juice lime juice can be used for a zesty flavor
  • 1 tablespoon Cornstarch arrowroot powder can be used as an alternative

Equipment

  • Oven
  • mixing bowl
  • hand mixer
  • saucepan
  • Piping bag

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Mix granulated sugar and ground cinnamon in a small bowl. Brush flour tortillas with melted butter and coat in the cinnamon-sugar mixture. Drape over the oven rack to shape and bake for 8–10 minutes until crisp and golden. Let cool completely.
  2. Combine cream cheese, powdered sugar, and vanilla extract in a mixing bowl and blend until smooth. In a separate bowl, whip heavy cream to stiff peaks and fold into the cream cheese mixture to create the cheesecake filling.
  3. In a saucepan, combine strawberries, sugar, and lemon juice over medium heat. Simmer for about 5 minutes until tender. Mix cornstarch with water to create slurry, add to the saucepan and cook for an additional 2-3 minutes until thick. Remove and let cool completely.
  4. Once the taco shells are cooled, fill each shell with cheesecake filling, then top with strawberry sauce. Serve immediately to maintain crunch.

Nutrition

Serving: 1tacoCalories: 290kcalCarbohydrates: 36gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 20mgCalcium: 60mgIron: 0.5mg

Notes

Fill the taco shells just before serving to keep them crunchy. Store the components separately if preparing ahead of time.

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