Cheesecake Tacos

Have you tried Cheesecake Tacos? They are a mini strawberry cheesecake taco you serve up for dessert! They have a crispy, crunchy graham cracker coated shell with a thick and creamy pipeable cheesecake filling and a strawberry glaze topping.

cheesecake tacos on a white cutting board on a white surface


A must-make dessert for any night or occasion. Your kids and friends will go nuts for these!

Dessert Taco Ingredients

  • Flour Tortilla Shells
  • Graham Cracker Crumbs
  • Butter
  • Cream Cheese
  • Sugar
  • Cheesecake Pudding
  • Heavy Whipping Cream
  • Powdered Sugar
  • Vanilla
  • Strawberries
  • Strawberry Glaze

How To Make Strawberry Cheesecake Tacos

Start by preheating the oven and then work on the taco shells. Mix graham crackers and the sugar in a bowl and set aside.

Now using a cookie cutter you will make circles out of your tortillas. These will be the base to the shell. Poke a few holes in the tortillas with a fork. This will help prevent air bubbles.

brownie mix cookies
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Brush each shell with butter.

brushing a tortilla shell with butter

Take the shell and gently press it in the graham cracker mixture. Flip it and coat the other side in graham crackers as well.

taco shell coated in graham cracker crumbs

Take your cupcake pan upside down, and then place your tortilla in between the dips, to hold up.

using the bottom side of a cupcake pan to form taco shells

Bake in the oven to help crisp up the shells. The edges will become golden brown.

In a bowl add you cream cheese, and mix until creamy. Add in the heavy cream, powdered sugar, and vanilla. Once mixed you will pipe the mixture into the cooled taco shells.

bowl of cheesecake filling in a glass bowl on a white surface

Mix up your strawberry glaze and spoon it on top! Serve immediately.

upside down cupcake pan holding 5 cheesecake tacos

How long will these Cheesecake Tacos last

These cheesecake tacos are best served right away. If you don't want to eat them all right away, then you will want to store the shells separate from the filling. Then store the shells for 1-2 days on the counter.

The taco shells will go stale, so they are best fresh. I recommend making only what you plan to eat that day.

Do I have to use pudding mix?

You can leave out the pudding mix, but the powdered sugar amount may need to be adjusted.

If you don't have the cheesecake-flavored pudding, that is okay. You can use any pudding flavor to substitute. The pudding will help to give the cheesecake mixture a thicker texture, which is what you want. '

a plate of mini cheesecake tacos on a white plate with a red linen under it

What other toppings can be used?

There are endless toppings you can do for these cheesecake toppings. Let me share a handful of ideas for you to consider.

Here are a few of my favorites: pie fillings, crushed cookies, fruity pebbles, rainbow sprinkles, fresh fruit, hot fudge, caramel sauce, cut-up brownies, strawberry crunch, etc.

How to prevent air bubbles in my taco shells

The trick to making sure no air bubbles develop is taking your fork and puncturing the tortilla shell. This will help no air bubbles to develop.

If you do get an air bubble or two, puncture with a fork or knife before the shell cools down from being removed from the oven. They become crispy quite quickly after coming out of the oven so be quick about it.

tacos lined up on a small white rectangle plate with a red fabric under it on a white surface

Special Tools

I used the back side of a muffin tin, it helps the flour shells to create that perfect shell. Now, you can buy a taco shell holder as well if you want.

You'll also want a round cookie cutter that's about 3 ¾ inches in diameter. Mine came in a set similar to the ones I linked to. Make sure you also have a pastry brush or basting brush to coat the shells evenly in butter.

I also recommend buying a Wilton 1M piping tip so you can get the filling into the shells easily. If you don't own any, use a sealable gallon bag that you cut the tip off to use as a piping bag.

overhead of cheesecake tacos on a white cutting board and on a white surface

Need more mini desserts? Check out my Mini Banana Cream Pies, Mini Apple Pies, Baked Churros, German Chocolate Truffles, or these Mini Lemon Cheesecakes.

cheesecake tacos on a white cutting board on a white surface

Cheesecake Tacos

These Mini Strawberry Cheesecake Tacos have a crispy, crunchy graham cracker coated shell with a thick and creamy pipeable cheesecake filling and a strawberry glaze topping.
4.59 from 94 votes
Prep Time 20 minutes
Cook Time 11 minutes
Total Time 31 minutes
Course Dessert
Cuisine American
Servings 21 tacos
Calories 152 kcal



  • 7 9- inch tortilla shells
  • 1 cup graham cracker crumbs
  • 1 ½ tablespoons granulated sugar
  • cup butter melted


  • 8 ounces cream cheese room temperature
  • 3 tablespoons cheesecake instant pudding mix
  • 1 cup heavy whipping cream
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract


  • ½ cup chopped strawberries
  • ¾ cup strawberry glaze



  • Preheat the oven to 400 degrees F.
  • Add the graham cracker crumbs and sugar to a shallow dish. Stir to combine.
  • Using a 3 ¾ inch circle cookie cutter, cut out 3 circles per 9-inch tortilla shell.
  • Using a fork, stab it 6 to 7 times on both sides to help prevent air bubbles.
  • Using a brush, coat each 3 ¾ inch shell with melted butter.
  • Place in the shallow dish of graham cracker crumbs and gently press down. Flip and repeat until the shell is coated in crumbs.
  • Fold the shell in half and form a seam in the middle.
  • Flip a cupcake pan upside down and stagger the shells between the cups.
  • Place in the preheated oven and bake for 11 minutes until the edges are brown and stiff.
  • Remove from the oven and leave to cool in the cupcake pans. This will allow the taco shells to keep their shape once they've cooled completely.


  • Add the cream cheese to a large mixing bowl. Using a hand mixer, beat until smooth and creamy. Scrape down the sides of the bowl.
  • Add in the pudding mix, ½ cup of the heavy cream, powdered sugar, and vanilla extract. Beat until incorporated.
  • Add in the remaining heavy cream and beat until smooth and fluffy.
  • Fill the piping bag that's been fitted with the Wilton 1M piping tip with the cheesecake filling.
  • Pipe the cheesecake filling into the cooled taco shells. I like to start piping in the middle of the shell, pipe to one edge, back to the center, to the other edge of the taco, and back to the center in one continuous flow. Repeat with the remaining taco shells.


  • Add the fresh chopped strawberries with the strawberry glaze to a bowl and stir to combine. *see notes
  • Spoon the topping on the cheesecake tacos.
  • Serve immediately.


*If you can't find the strawberry glaze in the fruit section of your grocery store, you can use strawberry pie filling and add fresh strawberries to it.


Calories: 152kcalCarbohydrates: 12gProtein: 1gFat: 11gSaturated Fat: 7gTrans Fat: 1gCholesterol: 35mgSodium: 178mgPotassium: 37mgFiber: 1gSugar: 7gVitamin A: 402IUVitamin C: 4mgCalcium: 25mgIron: 1mg

(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)

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    1. You can make them a day ahead of time. They will soften a bit, so for the best texture fresh is best. But they can be done a day ahead of time if you need.

    1. I have not tried the corn tortillas. I know it will alter the flavor a bit but feel free to try it out.

    1. You will find that the tortillas will become soggy if you store them with the filling. Feel free to make up the cheesecake batter and keep it stored in a container and fill the tortillas the day of when you want to serve.

  1. Tried these at home; loved them. Next was a small family get together; they also loved them. This will be a keeper. Thank You

4.59 from 94 votes (91 ratings without comment)

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