Mini Strawberry Cheesecake Tacos are a fun little dessert with crisp graham-coated tortilla shells, creamy cheesecake filling, and a spoonful of strawberry topping tucked into each one.
I like these for parties because most of the work can be split into separate parts. The shells can cool on their own, the strawberry topping can chill in the refrigerator, and the cheesecake filling can be made ahead. The one thing I would save for the last minute is assembly.
Once the filling and berries go into the shells, moisture starts softening them. They still taste good, but they lose that crisp bite. For the best texture, fill them shortly before serving.
For more strawberry desserts, try our Strawberry Cream Cheese Icebox Cake or browse the Dessert recipes.
How the Mini Taco Shells Work
The shells start with ordinary flour tortillas. Cutting them into small rounds, brushing them with butter, and coating them with graham cracker crumbs makes them taste more like a cheesecake crust once baked.
An upside-down muffin pan gives the tortilla rounds their taco shape. They bake between the cups, then firm up even more as they cool.
Ingredient Notes
Flour tortillas: Five 8-inch tortillas should give you about 20 small rounds, depending on the cutter you use.
Graham cracker crumbs: These are what give the shells that cheesecake-crust flavor.
Strawberries: Chop them fairly small so the topping fits neatly into the mini shells.
Cornstarch: Mix it with cold water before it goes into the berries. That small slurry keeps the topping smooth instead of lumpy.
Cream cheese: Let it soften before mixing so the filling turns smooth.
Heavy cream: Keep it cold until you are ready to beat the filling. Cold cream thickens more reliably.
Ingredients
- 5 (8-inch) flour tortillas, enough for about 20 rounds
- 1 cup graham cracker crumbs
- 1/4 cup butter, melted
- 1 cup strawberries, chopped
- 1/4 cup granulated sugar
- 2 teaspoons water
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1 cup heavy cream
- 1 cup cream cheese, softened
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1/4 cup powdered sugar
How to Make Mini Strawberry Cheesecake Tacos
- Preheat the oven to 400°F.
- Use a round cookie cutter to cut 4 to 5 small rounds from each tortilla, for about 20 rounds total.
- Brush or dip each tortilla round in melted butter, then coat both sides lightly with graham cracker crumbs.
- Turn a muffin pan upside down. Place each tortilla round between two muffin cups so it bends into a taco shape.
- Bake for about 8 to 10 minutes, or until the edges are lightly golden and the shells feel crisp. Let them cool completely before removing them from the pan.
- For the strawberry topping, combine the chopped strawberries, sugar, and 2 teaspoons water in a small saucepan over medium heat.
- Bring the mixture to a gentle boil, then lower the heat and simmer until the berries begin to soften.
- Mix the cornstarch with 1 tablespoon cold water until smooth, then stir it into the strawberries.
- Bring the mixture back to a brief boil while stirring. Once thickened, remove it from the heat and cool completely.
- For the cheesecake filling, beat the softened cream cheese, cold heavy cream, powdered sugar, lemon zest, and vanilla on medium speed until thick and smooth.
- Refrigerate the filling for about 30 minutes, then transfer it to a piping bag or zip-top bag with one corner snipped off.
- Pipe the cheesecake filling into each cooled shell and add a small spoonful of cooled strawberry topping.
- Finish with extra graham cracker crumbs if you like and serve soon after filling.
The Timing That Matters Most
I make sure the shells, cheesecake filling, and strawberry topping are all fully cool before they come together. Warm strawberry topping can loosen the filling and soften the shell almost immediately.
If I were serving these for a party, I would set up all three components ahead of time and fill the tacos in a batch shortly before putting them out.
How to Keep the Shells Crisp
Let them cool on the pan first. The shells become firmer as they cool and are less likely to crack when moved.
Do not overfill. These are small shells, so a modest amount of cheesecake filling and berries is easier to eat.
Keep the strawberry topping thick. If it looks watery after adding the cornstarch, simmer it a little longer before cooling.
Fill close to serving time. This is the biggest difference between crisp shells and soft ones.
Make Ahead and Storage
The cooled shells can be stored in an airtight container at room temperature. Keep the cheesecake filling and strawberry topping in separate covered containers in the refrigerator.
Once assembled, keep the tacos refrigerated because the filling contains cream cheese and heavy cream. They are best the same day they are filled.
Frequently Asked Questions
Can I make the shells the day before?
Yes. Cool them completely and keep them airtight at room temperature. Wait to add the filling until close to serving.
Can I use another fruit?
Yes. Blueberries, raspberries, or chopped peaches can work with the same general idea. Keep the fruit topping thick enough that it does not run out of the shells.
Why did my cheesecake tacos get soft?
The shells absorb moisture from the cheesecake filling and fruit. That is normal over time, which is why I recommend assembling them shortly before serving.
