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Satisfy your sweet cravings with a delightful twist on traditional cheesecake – Mini Strawberry Cheesecake Tacos! These bite-sized treats combine the creaminess of cheesecake with the freshness of strawberries, all nestled in a crispy tortilla shell. Perfect for parties, gatherings, or simply indulging your sweet tooth, these mini cheesecake tacos are sure to be a hit with everyone. So, let’s dive into the recipe and learn how to create these irresistible treats that will leave you wanting more!


  • 5 8-inch Tortillas (yielding about 20 rounds)
  • 1 cup graham cracker crumbs
  • 1/4 cup melted butter
  • 1 cup chopped strawberries
  • 1/4 cup sugar
  • 2 tsp water
  • 1 tbsp cornstarch
  • 1 tbsp cold water
  • 1 cup heavy cream
  • 1 cup cream cheese, softened
  • 1 tsp lemon zest
  • 1 tsp vanilla extract
  • 1/4 cup powdered sugar


Step 1: Prepare the Taco Shells

  1. Preheat the oven to 400°F.
  2. Use a cookie cutter to cut out 4-5 rounds from each tortilla shell, yielding about 20 rounds.
  3. Dip each round into melted butter, then coat in graham cracker crumbs.
  4. Flip a muffin tin upside down and place the tortilla rounds in between the muffin cups.
  5. Bake for 10 minutes until just golden brown. Let cool in the pan.

Step 2: Make the Strawberry Filling

  1. In a small pot, combine water, sugar, and chopped strawberries.
  2. Bring to a boil, then reduce to a simmer to soften the strawberries.
  3. Dissolve cornstarch in cold water and pour into the strawberry mixture.
  4. Bring to a boil, stirring constantly until slightly thickened. Remove from heat and let cool completely.

Step 3: Prepare the Cheesecake Filling

  1. In a mixing bowl, beat together cream cheese, heavy cream, powdered sugar, lemon zest, and vanilla extract for 2 minutes until thickened. Chill in the fridge for 30 minutes, then transfer to a piping bag.

Step 4: Assemble the Mini Cheesecake Tacos

  1. Fill each taco shell with the chilled cream cheese filling.
  2. Top with 1/2 tsp of the cooled strawberry filling.
  3. Optionally, sprinkle with additional graham cracker crumbs for extra crunch.

FAQs (Frequently Asked Questions):

  1. Can I use store-bought taco shells instead of making them from scratch?
    • Yes, you can use store-bought taco shells for convenience if desired. Just ensure they are small enough to fit into the muffin tin.
  2. Can I make these mini cheesecake tacos ahead of time?
    • Yes, you can prepare the components ahead of time and assemble the tacos just before serving for the best texture.
  3. Can I use other fruits besides strawberries for the filling?
    • Absolutely! Feel free to experiment with different fruits such as blueberries, raspberries, or sliced peaches to create variations of these mini cheesecake tacos.
  4. How should I store leftover mini cheesecake tacos?
    • Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. The taco shells may lose some crispness over time, so it’s best to assemble them just before serving.
  5. Can I use whipped cream instead of making the cheesecake filling from scratch?
    • Yes, you can use store-bought whipped cream as a shortcut if preferred. Simply fill the taco shells with whipped cream and top with the strawberry filling.
  6. Can I skip the graham cracker crumbs for the taco shells?
    • While the graham cracker crumbs add a nice crunch and flavor, you can omit them if desired or substitute with crushed nuts or granola for a different texture.
  7. Can I freeze the mini cheesecake tacos for later?
    • It’s not recommended to freeze assembled mini cheesecake tacos as the texture may become soggy upon thawing. However, you can freeze the components separately and assemble them just before serving.
  8. Can I adjust the sweetness of the filling to my preference?
    • Yes, feel free to adjust the amount of sugar in both the cheesecake filling and the strawberry filling according to your taste preferences.


  1. For easier filling, use a piping bag or a zip-top bag with the corner snipped off to fill the taco shells neatly.
  2. Experiment with different toppings such as chocolate drizzle, fresh mint leaves, or sliced almonds for added flavor and visual appeal.
  3. Ensure the strawberry filling is completely cooled before adding it to the cheesecake tacos to prevent the filling from melting the cream cheese filling.
  4. If you prefer a thicker or thinner filling, adjust the amount of heavy cream accordingly to achieve your desired consistency.

With these simple steps, FAQs, and tips, you’ll create a batch of delicious Mini Strawberry Cheesecake Tacos that are perfect for any occasion. Enjoy the delightful combination of creamy cheesecake, sweet strawberries, and crispy taco shells for a dessert that’s sure to impress! Happy baking!

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