Imagine a fusion of two beloved desserts: creamy cheesecake and crispy taco shells, all crowned with luscious strawberries. These Mini Strawberry Cheesecake Tacos are not only a treat for your taste buds but also a delight for your eyes. Perfect for parties or a sweet indulgence at home, this dessert will transport your senses to a delicious fiesta. Let’s dive into creating this fun and scrumptious dessert.


For the Taco Shells:

  • 6 small flour tortillas (6-inch size)
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon

For the Cheesecake Filling:

  • 8 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream

For the Strawberry Topping:

  • 1 cup fresh strawberries, hulled and sliced
  • 2 tablespoons powdered sugar
  • 1 tablespoon fresh lemon juice


For the Taco Shells:

  1. Preparation: Preheat your oven to 350°F (175°C).
  2. Shaping the Tacos: Brush both sides of each flour tortilla with melted butter.
  3. Sprinkle and Fold: In a small bowl, combine the granulated sugar and ground cinnamon. Sprinkle this mixture evenly over one side of each tortilla. Fold each tortilla in half so it forms a taco shell shape.
  4. Baking: Place the folded tortillas in between the cups of an inverted muffin tin. Bake in the preheated oven for about 10-12 minutes or until they are golden brown and crispy.
  5. Cool: Remove the taco shells from the oven and let them cool completely. They will become even crisper as they cool.

For the Cheesecake Filling:

  1. Beat Cream Cheese: In a mixing bowl, beat the softened cream cheese until it’s smooth and creamy.
  2. Add Sugar and Vanilla: Gradually add the granulated sugar and vanilla extract to the cream cheese, continuing to beat until well combined.
  3. Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form.
  4. Fold in Whipped Cream: Gently fold the whipped cream into the cream cheese mixture until you have a smooth and airy cheesecake filling.

For the Strawberry Topping:

  1. Mix Strawberries: In a bowl, combine the sliced strawberries, powdered sugar, and fresh lemon juice. Toss gently to coat the strawberries in the sweet and tangy mixture.


  1. Fill the Taco Shells: Carefully spoon the cheesecake filling into the cooled taco shells, filling them generously.
  2. Top with Strawberries: Arrange the strawberry slices on top of the cheesecake filling, creating a colorful and inviting display.
  3. Serve and Enjoy: Serve your Mini Strawberry Cheesecake Tacos immediately and savor the delightful blend of flavors and textures.


  • You can get creative with the taco shells by adding a drizzle of melted chocolate inside or a sprinkle of crushed graham crackers before adding the cheesecake filling.
  • Feel free to experiment with different fruit toppings like blueberries, raspberries, or kiwi for a fresh twist.
  • These Mini Strawberry Cheesecake Tacos are best enjoyed shortly after assembling to maintain the crispy taco shell texture.


These Mini Strawberry Cheesecake Tacos are a dessert lover’s dream come true. The crunchy taco shells, velvety cheesecake filling, and vibrant strawberries create a harmonious symphony of flavors and textures that will leave your taste buds dancing with joy. Whether you’re entertaining guests or treating yourself to a special dessert, this sweet fiesta is sure to impress. So, grab your apron and get ready to enjoy a delightful dessert adventure!

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