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Mini cheesecake tacos filled with strawberry topping and whipped cream

Mini Cheesecake Tacos

A fun and unique dessert that combines creamy cheesecake filling with crunchy taco shells, perfect for parties or casual snacking.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 12 tacos
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the taco shells
  • 1 cup crushed graham crackers
  • 1/4 cup sugar
  • 1/2 cup melted butter
For the cheesecake filling
  • 8 oz cream cheese, softened Make sure it's softened to avoid lumps.
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup whipped topping Gently fold into the mixture.
  • 1 cup chopped strawberries Use for filling.
  • Additional strawberries for topping Can be whole or sliced.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, mix the crushed graham crackers, sugar, and melted butter until it resembles wet sand.
  3. Press the mixture into the bottom of a muffin tin, forming small taco-shaped cups.
  4. Bake the shells for about 10 minutes or until they turn lightly golden. Let them cool.
  5. In another bowl, beat the cream cheese until smooth. Add the powdered sugar and vanilla extract, mixing until well combined.
  6. Gently fold in the whipped topping until combined.
  7. Once the shells are cool, fill each with the cheesecake mixture.
  8. Top with chopped strawberries and additional whole strawberries if desired.

Notes

Serve the Mini Cheesecake Tacos on a pretty platter for parties. For storage, keep leftovers in an airtight container in the refrigerator, best enjoyed fresh.