Strawberry Crunch Cheesecake Tacos (Better Than They Sound, I Promise)
Look, when my sister-in-law first told me about strawberry crunch cheesecake tacos, I thought she’d lost her mind. Like, what even IS that? A dessert? A weird taco experiment gone wrong?
But then I tried them at a party last month and literally could not stop eating them. I’m talking five tacos. FIVE. I had to physically remove myself from the dessert table because I have zero self-control when something’s this good.
So obviously I had to figure out how to make these viral strawberry crunch tacos at home. And after accidentally burning my first batch (RIP to those poor tortillas), I finally got it right.
Table of Contents
What Are Strawberry Crunch Cheesecake Tacos Anyway?
Okay so basically they’re crispy cinnamon-sugar tortilla shells shaped like tacos, filled with creamy no-bake cheesecake filling, topped with fresh strawberries, and covered in this amazing crunchy topping that tastes like those strawberry shortcake ice cream bars from childhood. You know the ones.
They’re fun, they’re pretty, and they taste absolutely ridiculous in the best way possible. Perfect for parties because people lose their minds when they see dessert tacos.
My neighbor’s kid (who’s like 10 and apparently very honest) said they’re “better than anything from the bakery.” So there’s your endorsement from a brutal food critic.
The Story Behind These Easy No Bake Strawberry Cheesecake Tacos
I think the original recipe came from TikTok? Or Instagram? Honestly these dessert tacos with strawberry filling have been everywhere lately. Everyone and their mom is making some version of them.
My first attempt was… not great. I tried to make the shells by just folding tortillas over, which was stupid. They didn’t hold their shape and everything fell apart. Then I found out you’re supposed to use a muffin tin to hold the taco shape while they bake. Game changer.
Also—and this is important—I tried using regular pie crust the second time because I thought it would be “fancier.” Wrong. So wrong. Flour tortillas are the way to go. Trust me on this one.
Ingredients for Strawberry Crunch Cheesecake Tacos
Here’s what you need. And yes, I’ve experimented with basically all of it.
For the crunchy taco shells:
- 6-8 small flour tortillas (the soft taco size, not the burrito-sized ones)
- 4 tablespoons butter, melted
- 1/2 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 1 teaspoon cinnamon
For the creamy cheesecake filling:
- 8 oz cream cheese, softened (PLEASE let it sit out for like 30 minutes first. Cold cream cheese is lumpy and awful)
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream (I tried using Cool Whip once. Don’t.)
For the strawberry topping:
- 1 cup fresh strawberries, diced small
- 1 tablespoon sugar (optional, depends on how sweet your strawberries are)
For the strawberry crunch coating:
- 1 cup Golden Oreos (yeah, the whole cookies)
- 3 tablespoons strawberry Jello powder (the dry stuff, don’t mix it with water)
- 3 tablespoons melted butter
Shopping tip: The strawberry Jello is CRUCIAL for that authentic strawberry crunch flavor. Don’t skip it. I tried using freeze-dried strawberries instead and it just wasn’t the same.
How to Make These Fun Dessert Tacos for Parties
Step 1: Make the Taco Shells
Preheat your oven to 375°F. Not 350, not 400. I learned this the hard way when I burned six tortillas at 400 degrees.
Mix your graham cracker crumbs, sugar, and cinnamon in a shallow bowl. Melt your butter in another bowl.
Now here’s the thing—you need to work kind of fast because the butter needs to be warm for the graham cracker mixture to stick properly. Brush each tortilla with melted butter on both sides. Like, really coat them. Then press both sides into the graham cracker mixture.
Flip a muffin tin upside down. Yes, upside down. Place each tortilla between the muffin cups so they drape over and hold a taco shape. This was my big breakthrough moment. Before I figured this out, my shells were flat and sad.
Bake for 10-12 minutes until golden brown and crispy. They’ll smell AMAZING. Like cinnamon rolls but better.
Let them cool completely on the pan before removing. If you try to take them off too early, they’ll crack. Been there, cried about it.
Step 2: Make the No Bake Cheesecake Filling
Beat your softened cream cheese with an electric mixer until it’s smooth and fluffy. This takes like 2-3 minutes. Add the powdered sugar and vanilla, beat again.
In a separate bowl (I know, more dishes, I hate it too), whip the heavy cream until you get stiff peaks. This means when you lift the beaters, the cream stands up instead of falling over. Usually takes about 3-4 minutes.
Gently fold the whipped cream into the cream cheese mixture. And I mean GENTLY. Don’t just dump it in and beat the life out of it or you’ll deflate all the air you just whipped in.
Transfer the filling to a piping bag. Or just use a ziplock bag with the corner cut off. I’ve done both. The ziplock works fine and there’s one less thing to wash.
Stick it in the fridge while you make the crunch topping.
Step 3: Make That Addictive Strawberry Crunch Coating
This is where the magic happens. Put your Golden Oreos in a food processor and pulse until they’re fine crumbs. No food processor? Put them in a ziplock bag and smash them with a rolling pin. Very therapeutic.
Mix the cookie crumbs with the dry strawberry Jello powder and melted butter. It’ll turn this pretty pink color and smell like summer.
You can make this ahead and keep it in an airtight container. I actually made a double batch last time because I kept eating it straight from the bowl. No judgment.
Step 4: Assemble Your Strawberry Cheesecake Tacos with Graham Cracker Shells
Okay, so now you’re going to put it all together. Take your cooled taco shells (make SURE they’re completely cool or the cheesecake will melt—learned this at 11 PM on a Tuesday).
Pipe the cheesecake filling into each shell. I usually fill them about halfway, maybe a little more. Don’t overfill or they’ll be messy to eat.
Add your diced strawberries on top of the cheesecake. If your strawberries aren’t super sweet, toss them with a tiny bit of sugar first.
Now sprinkle that strawberry crunch mixture all over the top. Be generous. This is not the time to hold back. Press it gently into the cheesecake so it sticks.
You can also brush the outside of the taco shells with a little melted butter and press the crunch mixture onto the outside for extra drama. Makes them look really fancy and honestly tastes even better.
Step 5: Serve These Quick Strawberry Cheesecake Tacos
These mini strawberry cheesecake tacos need to be served pretty much right away. The shells stay crispy for a while, but the cheesecake filling is best cold and fresh.
If you’re making them for a party (which you should, because people will absolutely lose their minds), you can prep everything ahead. Make the shells the night before and store them in an airtight container. Make the filling and crunch coating separately. Then just assemble right before serving.
I usually make about 8-10 tacos and they disappear in like 5 minutes. So maybe make more than you think you need.
Tips for the Best Crispy Dessert Tacos Strawberry Style
Don’t skip the graham cracker coating on the shells. I tried making them with just cinnamon-sugar once and they were boring. The graham crackers add SO much flavor.
Use fresh strawberries, not frozen. Frozen ones are too watery and make everything soggy. Fresh is the way to go for these summer dessert tacos strawberry edition.
The cream cheese MUST be soft. I cannot stress this enough. If you forget to take it out ahead of time, microwave it for like 10 seconds. Just don’t melt it.
Make extra crunch topping. You’ll want to snack on it. Everyone does.
White chocolate drizzle is optional but amazing. Sometimes I melt white chocolate chips and drizzle it over the top. Totally not necessary but makes them look professional.
Can You Make These Strawberry Crunch Dessert Tacos Ahead?
Sort of. You can make all the components ahead and store them separately:
- Taco shells: 2-3 days in an airtight container
- Cheesecake filling: 1-2 days in the fridge
- Crunch topping: 1 week in an airtight container
- Strawberries: Dice them the day of
But once you assemble them, eat them within a couple hours. The shells will get soggy from the cheesecake if they sit too long.
What People Always Ask About This Creamy Cheesecake Taco Dessert
Can I use regular Oreos instead of Golden Oreos?
You can, but it won’t have that classic strawberry crunch flavor. The Golden Oreos mixed with strawberry Jello is what makes it taste like those ice cream bars.
Do I have to use a muffin tin?
I mean, you could try hanging them over your oven rack? But the muffin tin method is by far the easiest. Some people use taco holders but I don’t own any of those.
Can I make these gluten-free?
Use gluten-free tortillas and gluten-free cookies for the crunch. Should work fine, though I haven’t tried it myself.
Why These Party Dessert Tacos Recipe Works So Well
These strawberry crunch cheesecake tacos are everything you want in a dessert. They’re crunchy, creamy, sweet, and just fun to eat. Plus they look impressive even though they’re honestly pretty easy once you get the hang of it.
My mom made them for her book club last week and everyone demanded the recipe. She sent like 15 people to my website. So thanks, Mom.
They’re perfect for birthdays, summer parties, or just when you want something sweet and different. Way better than bringing store-bought cookies to a potluck.
If I can make these without completely destroying my kitchen (okay, I made a little mess), you definitely can. Just follow the steps, don’t rush the cooling process, and eat them fresh.
Happy baking! And seriously, make extra because you’ll eat half of them before your guests arrive. Speaking from experience here. 🙂
Recipe_Card]
