Mini Strawberry Crunch Cheesecake Tacos

Strawberry Crunch Cheesecake Tacos

These little dessert tacos are playful, pretty, and so much easier than they look. Crisp golden shells, creamy cheesecake filling, and that nostalgic strawberry crunch topping they’re the kind of minis that make everyone smile the moment you set them down.

Ingredients

Taco Shells

  • 6 small flour tortillas (fajita size), cut into 3-inch circles
  • 2 tbsp melted butter
  • 2 tbsp granulated sugar
  • 1/2 tsp ground cinnamon

Cheesecake Filling

  • 8 oz cream cheese, softened
  • 1/3 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/3 cup heavy cream

Strawberry Crunch Topping

  • 1 cup crushed strawberry shortcake cookies or vanilla sandwich cookies
  • 2 tbsp strawberry gelatin powder
  • 2 tbsp melted butter
    (Optional swap: use freeze-dried strawberries in place of gelatin for a natural flavor boost.)

Steps

  1. Shape the shells. Brush tortilla circles lightly with melted butter, then mix sugar and cinnamon together and sprinkle over both sides. Fold each circle gently over the bars of an upside-down muffin tin to form taco shapes.
  2. Bake. Bake at 375°F for 6–8 minutes, or until lightly golden. Don’t worry if they feel soft straight from the oven they crisp up as they cool.
  3. Make the filling. Beat the softened cream cheese and powdered sugar until smooth. Add the vanilla, then whip in the heavy cream until fluffy.
  4. Prepare the strawberry crunch. Stir crushed cookies, gelatin powder, and melted butter until the mixture looks like damp sand.
  5. Fill the tacos. Once the shells are completely cool, pipe or spoon the cheesecake filling inside.
  6. Add the crunch. Generously sprinkle the strawberry crunch over each filled taco, pressing lightly so it adheres.

Chef’s Tips

  • If the shells over-brown on the edges, reduce baking time by a minute every oven runs a little different.
  • Chill the cheesecake mixture for 10 minutes before filling if you want a firmer, pipeable texture.
  • Fill the tacos right before serving so the shells stay crisp.

Variations

  • Chocolate-Dipped Shells: Dip the edges of the cooled shells in melted white chocolate before filling.
  • Lemon Berry Tacos: Add 1 tsp lemon zest to the cheesecake filling for a brighter flavor.
  • Classic Crunch: Mix half vanilla cookies and half freeze-dried strawberries for a more natural, fruity crumble.