1. Prepare the Taco Shells:
Preheat the oven to 400°F (200°C). This will ensure that your taco shells are nice and crispy once baked. Begin by preparing the graham cracker crumb mixture. In a shallow dish, combine 1 cup graham cracker crumbs with 1 ½ tablespoons granulated sugar. Stir well to ensure the sugar is evenly distributed. This mixture will be used to coat the taco shells and give them that classic graham cracker flavor and crunch.
Using a 3 ¾-inch circle cookie cutter, cut out 3 circles per 9-inch tortilla shell. These circles will be the base of your taco shells. After cutting, use a fork to stab each circle about 6 to 7 times on both sides. This step helps prevent air bubbles from forming when the shells bake, ensuring that they maintain their shape and bake evenly.
Brush each of the tortilla circles with melted butter and dip them into the graham cracker crumb mixture, pressing gently to coat each side. Flip the tortilla circle over and repeat the process on the other side, ensuring it’s evenly coated. Fold the circle into a taco shape by pressing the edges together gently, and place them between the cups of an upside-down muffin tin or cupcake pan. This will help the taco shells keep their shape as they bake. Bake for 11 minutes, or until the edges of the shells are golden brown and firm. You should notice the shells becoming crispy as they bake. Allow the shells to cool in the pan to retain their shape. This will prevent them from collapsing or becoming too flimsy once they’re filled.

2. Prepare the Cheesecake Filling:
While the taco shells are cooling, it’s time to make the cheesecake filling. In a large mixing bowl, add 8 ounces cream cheese. Use a hand mixer to beat the cream cheese until it’s smooth and creamy. Scrape down the sides of the bowl to ensure all the cream cheese is evenly incorporated. It’s important to beat the cream cheese thoroughly to remove any lumps and achieve a silky-smooth texture.
Next, add 3 tablespoons instant cheesecake pudding mix, ½ cup heavy cream, powdered sugar, and vanilla extract to the bowl. Mix until everything is well combined. Gradually add the remaining ½ cup heavy cream and continue mixing until the mixture becomes light, fluffy, and holds stiff peaks. The heavy cream should be whipped to a point where it holds its shape but doesn’t become too stiff. You want the filling to be thick and creamy but still easy to pipe into the taco shells.
Once the cheesecake filling is ready, fit a piping bag with a Wilton 1M piping tip and fill it with the cheesecake mixture. This will make it easier to pipe the filling neatly into the taco shells. You could also use a plastic sandwich bag with the tip cut off if you don’t have a piping bag.

3. Assemble the Tacos:
Once the taco shells have cooled, it’s time to assemble the cheesecake tacos. Pipe the cheesecake filling into each taco shell, starting from the middle and working your way to both edges in a continuous flow. This will ensure that each taco is evenly filled with creamy cheesecake goodness. You want to be gentle while filling the shells to avoid breaking them, but you also want to make sure each shell gets a generous amount of filling.

4. Prepare the Topping:
In a small bowl, combine ½ cup chopped fresh strawberries with ¾ cup strawberry glaze. Stir to coat the strawberries with the glaze, which will help the topping adhere to the cheesecake. The glaze gives the strawberries a glossy finish, making them more visually appealing and flavorful. Spoon the strawberry topping generously onto the filled cheesecake tacos, ensuring that each taco is well-covered with the sweet, shiny strawberries. You can also add a bit of extra glaze on top for an even more decadent look.
Serve immediately, or chill for a short period to allow the flavors to meld. These mini strawberry cheesecake tacos are best enjoyed fresh, but they can also be made ahead of time and stored in the fridge for a few hours before serving.