Strawberry Cheesecake Dessert Tacos

These strawberry cheesecake dessert tacos were born during a family movie night when I couldn't decide between making cheesecake or cinnamon chips for dessert. My daughter suggested we somehow combine them, and these crazy-good dessert tacos were the result! The crispy, cinnamon-sugar shells filled with creamy cheesecake and topped with homemade strawberry sauce create this amazing combination of textures and flavors that had everyone fighting over the last one. They've become our go-to dessert for parties because they're so fun to eat and always get people talking!

My teenage son's friends now mysteriously show up at our house whenever they hear I'm making these! My neighbor, who claims she "doesn't do desserts," actually asked for seconds at our last block party. There's something about that combination of crispy, creamy, and fruity that makes these impossible to resist – even the most disciplined sweet-avoiders can't say no.

Simple Ingredients

• Flour tortillas: Small ones work best for this recipe. I've tried corn tortillas thinking they'd be crispier, but they tend to crack when folded. The flour ones crisp up beautifully in the oven while still maintaining their shape.
• Cream cheese: Full-fat Philadelphia brand is my go-to for the smoothest filling. I've tried the light version and while it works, the filling isn't quite as rich and luscious. Always use it at room temperature for the creamiest result.
• Fresh strawberries: These make the best topping, but frozen work surprisingly well too! I actually keep a bag of frozen strawberries on hand just for this recipe when fresh aren't in season. Just don't thaw them before cooking or you'll end up with mushy berries.
• Cinnamon-sugar mix: The generous coating is what transforms ordinary tortillas into dessert magic. I've tried using pre-made cinnamon sugar, but making your own lets you control the ratio - I like mine heavy on the cinnamon!
• Heavy whipping cream: Creates that light, mousse-like texture in the filling. Don't substitute with half-and-half or milk - I tried once in a pinch and ended up with runny filling that slid right out of the shells!

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Step-by-Step Instructions

Perfect shell shaping

Creating that ideal taco shape takes a bit of creativity. I use the oven rack method described in the recipe, but I've also draped them over a rolled-up piece of foil or the handle of a wooden spoon suspended between two cups. The first time I made these, I tried using a muffin tin turned upside down, but the shells ended up too narrow to fill easily. Whatever method you use, keep an eye on them while baking - they go from perfect to burnt in what feels like seconds!

Filling technique

Achieving that perfect creamy texture starts with room temperature cream cheese. Beat it until completely smooth before adding anything else - any lumps now will be impossible to fix later! When folding in the whipped cream, use a light touch with a rubber spatula rather than a mixer to preserve all those air bubbles. The first time I made this filling, I overbeat it after adding the whipped cream and ended up with something too dense and heavy. Now I know that less mixing is more!

Strawberry sauce secrets

Creating that perfect sauce consistency takes a bit of practice. The cornstarch slurry is crucial - add it only after the berries have released their juices or you'll get lumps. I like to mash about half the berries during cooking for a sauce that has both smooth parts and chunks of fruit. If your sauce seems too thick, add a splash of water. Too thin? Let it bubble a bit longer. For extra flavor, I sometimes add a tiny splash of vanilla or almond extract right at the end.

Assembly timing

Enjoying these at their best requires strategic timing. The shells will stay crispy for a while, but once filled, the clock is ticking! I usually prepare all components ahead of time, then assemble right before serving. For parties, I sometimes set up a "taco bar" with the shells, filling in a piping bag, and sauce in a little pitcher so guests can build their own. Kids especially love this interactive approach!

Piping pointers

Creating that beautiful filling presentation takes the right equipment. I use a large star tip for pretty swirls, but honestly, even a zip-top bag with the corner snipped off works fine. The key is not overfilling the shells - about 2-3 tablespoons of filling per taco is perfect. Too much and it squishes out when you take a bite; too little and the strawberry sauce overwhelms the cheesecake flavor.

Serving strategy

Presenting these beauties in the most appealing way makes them even more special. I like to arrange them on a platter with extra fresh strawberries scattered around for color. A light dusting of powdered sugar just before serving adds a professional-looking finish. For dinner parties, I sometimes pre-fill the shells and arrange them in a cupcake tin to help them stand upright on the serving platter.

My first attempt at these dessert tacos actually used pre-made ice cream cones broken in half instead of tortillas! They were tasty but super messy. The cinnamon-sugar tortilla shells were a game-changer - sturdy enough to hold the filling but still delicate and crispy. I've experimented with different fillings too - a chocolate cream cheese version with raspberry sauce is amazing, and a lime cheesecake filling with blueberry topping makes a fantastic summer variation.

Dessert Presentation

These eye-catching dessert tacos make a wonderful centerpiece for any sweet table. For birthdays, I sometimes add a few colorful sprinkles over the strawberry topping. At Christmas, I've used a red and green platter with mint leaves for garnish. They're perfect for Cinco de Mayo celebrations as a fun twist on traditional Mexican desserts. For bridal showers, I've made a "white version" using vanilla bean in the filling and white chocolate drizzled over the top.

Creative Twists

These versatile dessert tacos welcome all sorts of delicious variations while keeping that fun taco concept. For a tropical version, try a coconut cream cheese filling with mango or pineapple topping. In the fall, an apple pie filling with cinnamon cheesecake is absolutely divine. My chocolate-loving husband enjoys them with a chocolate-hazelnut spread mixed into the cheesecake filling and topped with sliced bananas. And for an adults-only version, try adding a splash of liqueur to the strawberry sauce - Grand Marnier or Chambord work beautifully!

Fresh Keeping

These dessert tacos are definitely best enjoyed fresh, but if you need to prepare components ahead, here's how: The baked taco shells keep well in an airtight container at room temperature for 1-2 days. The cheesecake filling stays fresh in the refrigerator for up to 3 days in a sealed container or piping bag. The strawberry sauce keeps for about 5 days refrigerated. If you absolutely must pre-assemble them, do so no more than an hour before serving and keep them refrigerated until the last minute.

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I created these strawberry cheesecake dessert tacos on a whim, but they've become one of our family's favorite treats. There's something so satisfying about the combination of textures - the crunch of the cinnamon-sugar shell giving way to creamy cheesecake filling and that sweet-tart pop of strawberry sauce. They're perfect for when you want something a little special without spending hours in the kitchen. The fact that they're hand-held makes them even more fun - who doesn't love eating dessert with their fingers once in a while?

Frequently Asked Questions

→ Can I make these dessert tacos ahead of time?

You can prepare all the components ahead of time, but for best results, assemble just before serving. The taco shells will soften if filled too far in advance.

→ What's the best way to shape the taco shells?

Using the edge of an oven rack works well, but you can also drape the tortillas over the edge of a 9x13 baking dish, or purchase a taco shell baking rack specially designed for this purpose.

→ Can I use different fruits for the topping?

Absolutely! Try blueberries, raspberries, peaches, or a mixed berry combination. Just adjust the sugar based on the sweetness of your fruit.

→ What can I substitute for heavy whipping cream?

While heavy cream creates the best texture, you could use a pre-made whipped topping like Cool Whip as a time-saving alternative.

→ Can I make these gluten-free?

Yes! Simply substitute the flour tortillas with gluten-free corn tortillas or gluten-free flour tortillas. The rest of the recipe remains the same.