Preheat oven to 350°F (175°C).

Cut tortillas into 8-inch rounds or desired mini taco sizes.

Lightly brush with butter and sprinkle with a few graham cracker crumbs for extra crunch.

Bake for 5–7 minutes until slightly crisp. Let cool.

2. Make the Cheesecake Filling

In a bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.

3. Assemble the Tacos

Spoon the cheesecake filling into each tortilla shell.

Top with chopped fresh strawberries and additional graham cracker crumbs.

Optionally, add whipped cream or drizzle with chocolate for extra indulgence.

4. Serve

Arrange on a platter and serve immediately, or refrigerate for 10–15 minutes for a chilled version.

Tips & Variations

Fruit Swap: Use blueberries, raspberries, or peaches instead of strawberries.

Gluten-Free: Use gluten-free tortillas for a friendly version.

Mini Sizes: Cut tortillas into smaller circles for bite-sized treats perfect for parties.

Chocolate Lovers: Add a drizzle of melted chocolate or Nutella inside the shell before adding the filling.

⏰ Prep Time: 15 minutes
⏰ Cook Time: 5–7 minutes
🍽 Servings: ~20 mini tacos

These Mini Strawberry Cheesecake Tacos are simple, visually appealing, and absolutely delicious—perfect for impressing guests or treating yourself!