These dessert tacos use a warm flour tortilla as the shell. It is spread with a cheesecake filling of cream cheese, powdered sugar, vanilla and whipped topping, then topped with diced fresh strawberries and a drizzle of strawberry syrup. A graham cracker crumb mixture, bound with melted butter, goes on top for crunch. The recipe makes 8 tacos and takes 20 minutes: 15 for prep and 5 on the stove warming tortillas.
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Nothing goes in the oven. You can serve the tacos right away, or chill them for 30 minutes first if you want them cold.
What Goes Into Them
The amounts are in the recipe card at the bottom. The parts to know:
- Graham crackers (1 cup, crushed), granulated sugar (1/4 cup) and melted butter (1/2 cup): mixed until they look like wet sand. This is the crunchy topping.
- Cream cheese (8 ounces, softened): the base of the filling. It needs to be soft so it beats smooth.
- Powdered sugar (1/2 cup) and vanilla (1 teaspoon): sweeten and flavor the filling.
- Whipped topping (1 cup): folded in to make the filling light.
- Fresh strawberries (1 cup, diced): the fruit on top.
- Small flour tortillas (8): the shells.
- Strawberry syrup (1/2 cup): drizzled over the top.
Assembling the Tacos
Mix the graham crackers, sugar and melted butter in a medium bowl until well combined. In a separate bowl, beat the cream cheese, powdered sugar and vanilla until smooth and creamy, then gently fold in the whipped topping until it is fully incorporated. A hand mixer makes the beating easier, and a silicone spatula is best for folding so the whipped topping does not deflate.
Warm the tortillas in a skillet over low heat for about 30 seconds on each side, until pliable. Spread a generous amount of the cheesecake mixture on each one and top with diced strawberries and a drizzle of syrup. Fold them in half into taco shapes and sprinkle the tops with more crushed graham crackers.
Tips
- Make the filling ahead: prepare it a day early and keep it in the refrigerator. Assemble the tacos just before serving so the tortillas keep their texture.
- Keep the tortillas warm: for a big batch, wrap them in a clean kitchen towel so they do not dry out while you assemble.
- Chill if you like: 30 minutes in the refrigerator gives a cooler dessert.
- Garnish: arrange the tacos on a platter with extra strawberries and crushed graham crackers.
Variations
- Other fruit: blueberries, raspberries, blackberries, peaches, mangoes or apples can replace the strawberries. Adjust the sweetness to the fruit.
- Chocolate: add a tablespoon of cocoa powder to the cheesecake mixture, or drizzle chocolate syrup on top.
- Citrus: lemon or lime zest in the filling adds tang.
- Nuts: chopped pecans or almonds in the filling or on top.
- Peanut butter: a couple of tablespoons of natural peanut butter in the filling goes well with strawberries.
- Vegan: use a vegan cream cheese and coconut whipped cream.
What to Serve With Them
A fruit salad of berries, melon and citrus is a light contrast to the creamy filling. For drinks, try unsweetened iced tea with a slice of lemon, sparkling water infused with fresh berries, or coffee, black or with a splash of heavy cream.
FAQ
Can I make these ahead of time?
Prepare the cheesecake filling a day in advance and refrigerate it. Assemble the tacos right before serving for the best texture.
Can I use frozen strawberries instead of fresh?
Yes. Thaw them and drain them well before adding them, to avoid extra moisture.
Can I keep leftovers?
Store them in an airtight container in the refrigerator for up to two days. They are best fresh.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Strawberry Crunch Cheesecake Tacos: Delightful Dessert Bliss!
Ingredients
Instructions
In a medium bowl, combine crushed graham crackers, granulated sugar, and melted butter. Mix until well combined.
In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the whipped topping until fully incorporated.
To assemble the tacos, warm the flour tortillas in a skillet over low heat for about 30 seconds on each side until pliable.
Spread a generous amount of the cheesecake mixture onto each tortilla. Top with diced strawberries and a drizzle of strawberry syrup.
Fold the tortillas in half to create taco shapes.
Sprinkle the tops with additional crushed graham crackers for crunch.
Serve immediately or chill in the refrigerator for 30 minutes before serving for a cooler treat.
Notes
For a chocolate twist, add a tablespoon of cocoa powder to the cheesecake mixture.
You can substitute the strawberries with other fruits like blueberries or raspberries for a different flavor profile.
Nutrition
| Serving Size | 1 taco |
|---|---|
| Calories | 210 calories |
| Sugar Content | 10g |
| Sodium Content | 150mg |
| Fat Content | 10g |
| Saturated Fat Content | 5g |
| Unsaturated Fat Content | 3g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 25g |
| Fiber Content | 1g |
| Protein Content | 3g |
| Cholesterol Content | 30mg |