A platter of delicious strawberry cheesecake dessert tacos beautifully arranged, with fresh strawberries and a jar of strawberry sauce in the background, ready to delight the taste buds.

Strawberry Cheesecake Tacos

These delicious dessert tacos combine the creamy goodness of cheesecake with the freshness of strawberries, all wrapped up in a crispy, graham cracker tortilla. This recipe is so much fun and can be customized to your liking in so many ways. Let’s dive right into the thick of it!

A delectable row of strawberry cheesecake tacos, garnished with creamy icing and drizzled with luscious strawberry sauce, accompanied by fresh strawberries.

How To Make Strawberry Cheesecake Tacos

Learn how to make delicious Strawberry Cheesecake Tacos with this easy-to-follow recipe! These irresistible treats consist of crispy graham cracker-coated taco shells filled with creamy cheesecake filling and topped with fresh strawberry compote.

Step 1: Prepare the Taco Shells Begin by preheating your oven to 375°F (190°C). Dip or brush street taco-sized flour tortillas into melted butter, then coat them evenly with graham cracker crumbs. Shape the tortillas into taco shells by wedging them between the cups of an upside-down cupcake pan. Bake for 10-12 minutes until golden brown and crispy. Let them cool completely before filling. If you can’t find street taco-sized tortillas, simply use a circle cookie cutter on a large flour tortilla.

Golden-brown graham cracker taco shells in a cupcake pan, with fresh strawberries nearby adding a pop of red to this sweet scene.

Step 2: Make the Strawberry Compote In a saucepan, combine chopped fresh strawberries, sugar, water, and cornstarch. Cook over medium heat until the mixture thickens into a compote-like consistency. Transfer the strawberry compote to a bowl and refrigerate until chilled.

Step 3: Prepare the Cheesecake Filling Using an electric mixer, beat cream cheese, confectioner’s sugar, and vanilla extract until smooth and creamy. In a separate bowl, whip heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.

Step 4: Assemble the Tacos Once the taco shells are cooled and the strawberry compote is chilled, it’s time to assemble the tacos. Spoon or pipe the cheesecake filling into the taco shells, then top with a generous dollop of strawberry compote.

Step 5: Serve and Enjoy! Serve these Strawberry Cheesecake Tacos immediately to enjoy the perfect blend of crunchy, creamy, and fruity flavors.

A person holding a golden, crispy dessert taco oozing with creamy filling and glossy strawberry sauce, with a line of similar enticing desserts blurred in the background.

How To Store Cheesecake Tacos

If you’re lucky enough to have any leftovers, store them in an airtight container in the refrigerator for up to 2 days. For the best taste and texture, it’s recommended to enjoy them fresh on the day they are made.

Dessert Taco Alternatives

While these Strawberry Cheesecake Tacos are so delicious as is, there are plenty of other dessert taco variations you can experiment with. You can mix it up with different fillings like chocolate mousse, whipped cream with fresh fruit, or even an apple pie filling.

With my step-by-step guide, you’ll be in expert in making dessert tacos and have the confidence to put your own twist on your creations!

A tempting row of dessert tacos filled with cream and topped with strawberry sauce, with a jar of fresh strawberries in the background.

Assembling Dessert Tacos

I used a piping bag fit with a large star tip to pipe the cheesecake filling inside each taco. You can also just use a spoon to gently fill each taco. Similar to the cheesecake filling, feel free to use the spooning method with the strawberry compote as well! Be gentle with each tortilla shell as you fill each taco.

Tips For Making Fruit Compote

  • Fresh Ingredients: Start with fresh, ripe strawberries for the best flavor.
  • Thickening Agent: Use cornstarch to thicken the compote to the desired consistency.
  • Sweetness Level: Adjust the amount of sugar according to your taste preferences.
  • Cooling Time: Allow the compote to cool in the refrigerator before serving for optimal texture and flavor.

Strawberry Cheesecake Tacos

Recipe by Maddison Koutrouba – thesqueakymixer.com
4.7 from 10 votes


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  • 12 flour tortillas (street taco size)

  • 1/2 cup butter

  • 1 1/2 cups graham cracker crumbs

  • 2 Tbsp. brown sugar

  • Strawberry Compote
  • 2 cups fresh strawberries chopped

  • 5 Tbsp. sugar

  • 1 1/2 Tbsp. water

  • 2 tsp. cornstarch

  • Cheesecake Filling
  • 8 oz cream cheese, room temperature

  • 1 cup heavy cream

  • 1 cup confectioner’s sugar

  • 2 tsp. vanilla extract


  • Preheat the oven to 375 degrees F. and prepare everything we need to make the taco shells. This includes melting the butter and placing the graham cracker crumbs in a large dish.
  • One tortilla at a time, dip each one in the melted butter then directly into the graham cracker crumbs. Coat each tortilla evenly. Place the coated tortillas into a cupcake pan turned upside down. Wedge the tortilla to make a taco shell in between the cupcake pan.
  • Fit as many of the tortillas in the cupcake pan as you can then bake for 10-12 minutes or until golden brown. Allow them to sit in the pan even after being removed from the oven for about 8 minutes to firm up a bit before removing them. Allow to cool completely.
  • Strawberry Compote
  • To make the strawberry compote, combine all of the ingredients in a medium-sized pan and bring to a bubble over medium heat. Use a wooden spatula to mix every few minutes. Cook for 10 minutes then transfer to a heat-proof bowl and cover tightly and place in the fridge to cool down.
  • Cheesecake Filling
  • Use an electric mixer to whip the heavy cream until it thickens into a whipped cream consistency. Set aside.
  • In a separate bowl, use an electric mixer to combine the cream cheese, confectioner’s sugar, and vanilla. Whisk until completely smooth.
  • Use a silicone spatula to fold the whipped cream into the cheesecake mixture until everything is completely combined and there are no lumps.
  • Place the cheesecake filling in the fridge until the taco shells have cooled completely and the strawberry compote has thickened after cooling.
  • To assemble the tacos, pipe or spoon in the cheesecake filling then top with the strawberry compote.
  • Enjoy!

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