Name: Strawberry Crunch Cheesecake Tacos
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 6 large flour tortillas; 3 tbsp unsalted butter, melted; ¼ cup granulated sugar; 1 tsp ground cinnamon; 8 oz cream cheese, softened; ½ cup powdered sugar; 1 tsp vanilla extract; 1 cup whipped topping or whipped cream; 1 cup fresh strawberries, diced; 10 golden sandwich cookies, crushed; 2 tbsp strawberry gelatin powder (or crushed freeze-dried strawberries + sugar)

Why You’ll Love This Recipe

I can’t get enough of the contrast between the crispy shell and the creamy filling—it’s dessert in taco form, and it’s a total crowd-pleaser. The fresh strawberries add brightness, the crunch topping gives texture, and the cheesecake filling makes it rich and decadent. Plus, these tacos look stunning when served, making them just as much a feast for the eyes as for the taste buds.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Large flour tortillas
Unsalted butter, melted
Granulated sugar
Ground cinnamon
Cream cheese, softened
Powdered sugar
Vanilla extract
Whipped topping or heavy cream (whipped)
Fresh strawberries, diced
Strawberry crunch topping (crushed golden sandwich cookies mixed with strawberry gelatin powder)

Directions

Prepare the Tortilla Shells
I cut the tortillas into smaller circles (about 4–5 inches wide), brush them with melted butter, and coat them with a cinnamon-sugar mixture. I bake or air fry them over a taco rack or oven-safe form until golden and crisp.
Make the Cheesecake Filling
I beat the cream cheese until smooth, then add powdered sugar and vanilla extract. I fold in whipped topping to make it light and fluffy.
Prepare the Crunch Topping
I crush golden sandwich cookies and mix them with strawberry gelatin powder for that signature strawberry crunch.
Assemble the Tacos
Once the shells are cool, I pipe or spoon in the cheesecake filling, top with diced strawberries, and sprinkle generously with the crunch topping.
Serve Immediately
These are best eaten fresh so the shells stay crisp.

Servings and timing

Serves 6. Prep time: 15 minutes. Cook time: 10 minutes. Total time: 25 minutes.

Variations

Use blueberries or raspberries instead of strawberries.
Add a drizzle of white chocolate over the top for extra sweetness.
Swap the crunch topping for crushed graham crackers for a classic cheesecake vibe.
Make mini versions for bite-sized party desserts.

storage/reheating

I store the cheesecake filling separately in the fridge for up to 3 days. Assembled tacos should be eaten right away to prevent the shells from getting soggy.

FAQs

Can I make the shells ahead of time?

Yes, I make them a day in advance and store them in an airtight container to keep them crisp.

How do I keep the shells from collapsing while baking?

I use a taco rack or shape them over oven-safe foil molds.

Can I use store-bought taco shells?

Yes, dessert taco shells or even waffle cones can work.

What if I can’t find strawberry gelatin powder?

I crush freeze-dried strawberries and mix them with sugar for a natural alternative.

Can I make this without dairy?

Yes, I use dairy-free cream cheese and whipped coconut cream for a vegan-friendly version.

Conclusion

Strawberry Crunch Cheesecake Tacos are a creative and delicious dessert that combines the best parts of cheesecake, tacos, and strawberry shortcake. With their crisp shells, creamy filling, and fruity crunch, they’re guaranteed to impress—and disappear fast.