Strawberry Cheesecake Tacos

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Strawberry Cheesecake Tacos

If you’re looking for a creative dessert that’s as cute as it is delicious, these Strawberry Cheesecake Tacos are a showstopper.

Crispy, golden taco shells made from tortilla rounds are coated in cinnamon sugar and baked into the perfect shape using the back of a muffin tin.

Once cooled, they’re filled with a rich, creamy cheesecake filling and topped with glossy strawberry pie filling. Each bite is crispy, creamy, and bursting with sweet strawberry flavor—like a handheld cheesecake in taco form!

To start, you’ll cut small rounds out of flour tortillas using a biscuit cutter or the rim of a glass. Each round gets brushed with melted butter, then dipped into a cinnamon-sugar mixture until fully coated.

Instead of frying, which can be messy, you simply drape the coated rounds over the back of a muffin tin and bake them until golden and crisp. This method is not only easy—it also gives you that perfect taco shape every time.

Once your taco shells are cool, it’s time to make the filling. A quick no-bake cheesecake mixture comes together with cream cheese, powdered sugar, and a little whipped topping to make it extra fluffy and smooth.

Spoon or pipe it into each taco shell, then add a generous spoonful of strawberry pie filling on top. The contrast of textures—crunchy shell, silky filling, and syrupy strawberries—is absolutely irresistible.

These strawberry cheesecake tacos are perfect for parties, potlucks, or a fun family dessert night. They look impressive but are incredibly simple to make, and they always disappear quickly!

Ingredients:

• 5–6 flour tortillas
• 3 tablespoons melted butter
• 1/2 cup granulated sugar
• 1 tablespoon ground cinnamon

For the Filling:

• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1 cup whipped topping (like Cool Whip)

Topping:

• 1 can strawberry pie filling

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with the back of a muffin tin facing up.
2. Use a 3–4 inch round cutter to cut circles from the flour tortillas. You should get about 3–4 rounds per tortilla.
3. In a small bowl, mix the sugar and cinnamon. Brush both sides of each tortilla round with melted butter, then dip and coat both sides in the cinnamon sugar.
4. Gently fold each round in half and place it in the space between muffin tin cups, creating an upside-down taco shell shape. Bake for 8–10 minutes or until golden and crisp. Let cool completely.
5. For the filling, beat cream cheese until smooth. Add powdered sugar and vanilla, mixing until well combined. Fold in the whipped topping until fluffy.
6. Pipe or spoon the cheesecake filling into each cooled taco shell. Top with a spoonful of strawberry pie filling.
7. Serve immediately or refrigerate for up to a few hours before serving.

Strawberry cheesecake tacos are a fun and unexpected twist on two classic desserts. They’re easy to prepare, incredibly tasty, and just the right size for indulging without going overboard.

Whether you’re making them for a summer gathering, a bridal shower, or a sweet weekend treat, they’re sure to impress and delight anyone who takes a bite. Try them once, and you’ll be hooked!