Did you know that tacos can also be used for desserts too? Check out my strawberry cheesecake tacos which have quickly become one of my favorites! They're 100% vegan and can be made in less than 30 minutes.
This recipe is perfect for anyone that loves the crunch of savory tacos, but also loves the creaminess of a sweet trifle.
The best way to fill the tacos is with a creamy, homemade cheesecake filling and a homemade strawberry compote. They're both so complimentary to each other and make the tacos so incredibly moreish.
Three other snacks that I think you'll love are my vegan chocolate cinnamon french toast rolls, vegan oven s'mores chocolate dip, vegan danish mini pastries. Be sure to try them all!
Jump to:
Why You Will Love These Tacos
- Amazing Flavors - The combination of the cheesecake filling and the strawberry compote can't be matched. It's almost like a donut filling which instead has a crispy exterior. You can't beat crispiness. See my vegan cinnamon sugar churros and vegan dalgona candy for more of those vibes.
- An Awesome Taco Alternative - As much as I adore savory tacos, making these sweet ones was a nice change. It offers a new experience to your tasting palette and it's absolutely delicious.
- Easy to Make - Making this recipe is so easy. Firstly, create the taco shells by dipping tortillas into dairy-free butter and Vegan Graham cracker crumbs and then baking them inside the oven. Make the fillings while they're in there, allow them to cool and then fill them with as much cheesecake and compote as you desire.
- Allergy Friendly & Plant Based - This strawberry cheesecake taco recipe is completely vegan and dairy free.
Ingredient Notes
- Tortillas - These will be dipped into the dairy free butter so that the sugar and Graham crackers can stick to them, creating a crunchy taco exterior.
- Vegan Graham Cracker Crumbs - Many larger grocery stores now sell vegan graham crackers as opposed to the regular ones.
- Fresh Strawberries - Avoid using frozen ones for this recipe if you can like I did in my vegan strawberry shortcake cake. It will make your life much easier and the timings in the recipe card are specific to the fresh ones.
- Cornstarch - The cornstarch will serve as a thickener for the strawberry compote. Without it, it would be far too thin. Cornstarch is an underrated ingredient and it was also used in my vegan blueberry cream cheese muffins and my vegan lemon curd for the same reason.
- Dairy Free Cream Cheese - This is the second filling ingredient which will be combined with heavy cream, powdered sugar and vanilla extract to create the 'cheesecake filling'.
See recipe card for full information on individual ingredients and quantities.
Substitutions & Variations
- If you don't live in the U.S and you can't get vegan Graham crackers where you live, you can use Digestive cookies which are often dairy free. They both taste very similar to each other and can be used 1:1. Use gluten free variations of these items if you need to. I also made this an option in my vegan banana cream cheesecake recipe.
- To make these tacos gluten free, you will also need to swap out the regular wheat tortillas for corn tortillas. They're easy to find in grocery stores and taste very much like their gluten-packed counterpart.
How To Make Strawberry Cheesecake Tacos
For the full method, please refer to the recipe card at the bottom of this post.
1: Dip the tortillas into melted dairy free butter.
2: Dip the butter-coated tortillas into the Graham cracker crumbs and sugar until they're stuck to the outside.
3: Place the tortillas in between the muffin holes on an upside down muffin tray in the shape of a taco. Bake inside the oven.
4: Remove the tacos from the oven when they are golden brown and crispy.
5: Make the strawberry compote filling.
6: Also make the dairy free cheesecake filling.
7: Assemble the tacos with the fillings and serve.
Expert Tips
Dipping the tortillas - Make sure that you dip the tortillas into the dairy free butter while it is still warm. This will help the Graham cracker crumbs and sugar to stick to them easily. Otherwise some may fall off.
Don't burn the tacos - I like to bake my tacos so that they are very brown and crispy. Some people prefer them to be a lighter brown. Just make sure that you don't burn them so that they are charcoaled. This will taste extremely unappetizing. Always keep an eye on them while they're in the oven.
Recipe FAQs
Strawberry cheesecake is traditionally made from cream cheese, butter, sugar, Graham cracker crumbs, condensed milk and strawberry compote. As these are cheesecake tacos, they mainly consist of the classic cheesecake flavors, as opposed to the typical structure.
Yes cheesecakes use soft cheese to get the well-known consistency. As my tacos are plant-based, I used a vegan cream cheese alternative for the cheesecake taco filling.
These are best eaten fresh as soon as you make them. This is because the tacos will be still be crispy at this point. I don't recommend freezing these strawberry cheesecake tacos.
More Vegan Cheesecake Recipes
If you tried this Strawberry Cheesecake Tacos Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Crunchy Strawberry Cheesecake Tacos With White Chocolate
Ingredients
Taco Shells:
- 4 6-inch flour tortillas or corn tortillas for gluten free
- 115 g vegan butter melted
- 90 g vegan Graham cracker crumbs or gluten free vegan Graham cracker crumbs
- 2 Tablespoons light brown soft sugar
Strawberry Compote:
- 320 g fresh strawberries chopped and tops cut off
- 140 g granulated sugar
- 3 Tablespoons water
- 1 Tablespoon lemon juice
- 1.5 Tablespoons Cornstarch
Cheesecake Filling:
- 120 ml dairy free heavy cream
- 120 g dairy free cream cheese room temperature
- 65 g powdered sugar
- 0.5 teaspoon vanilla extract
Topping:
- Dairy free white chocolate shavings optional
Instructions
Making the taco shells:
- Preheat the oven to 175 Celsius (347F).
- Place the melted dairy free butter into a medium-sized bowl and combine the Graham cracker crumbs with the sugar inside a large dish.
- Take a tortilla and dip it into the melted dairy free butter. Then immediately dip the soaked tortilla into the Graham crackers and sugar so that the tortilla is completely coated with crumbs evenly.
- Repeat this process for the other three tortillas.
Baking the taco shells:
- Place a deep muffin or cupcake pan upside down and wedge each tortilla in between them to create the shape of a taco shell. See the step-by-step instructions on the blog post for images.
- Place as many tortillas onto the pan as you can. You may need to bake them in two batches if space is limited.
- Bake the taco shells inside the center of your oven for between 7-8 minutes. Check them at the end and leave them in a little longer if you like them even crispier!
- Allow them to cool completely upon leaving the oven. The taco shells will also firm up even more at this point.
Making the strawberry compote:
- Combine all of the compote ingredients in a medium-sized saucepan and place over a medium heat.
- Cook for 12 minutes, stirring fairly regularly so that the mixture doesn't stick to the pan.
- Once the compote has thickened, place into the fridge to cool.
Making the cheesecake filling:
- Using an electric hand mixer, whip the dairy free heavy cream until it thickens and has the consistency of whipped cream.
- Add in the dairy free cream cheese, powdered sugar and vanilla extract. Whip again until everything is combined and smooth.
Assemble the tacos:
- Remove the compote from the fridge. Place the cream into the taco shells first, followed by the strawberry compote.
- Top with some dairy free white chocolate shavings if you wish. Enjoy!
Video
Notes
- Make sure that you dip the tortillas into the dairy free butter while it is still warm. This will help the Graham cracker crumbs and sugar to stick to them easily. Otherwise some may fall off.
- I like to bake my tacos so that they are very brown and crispy. Some people prefer them to be a lighter brown. Just make sure that you don't burn them so that they are charcoaled. This will taste extremely unappetizing. Always keep an eye on them while they're in the oven.
Lynn Dearbourne says
Delicious!