These Chocolate Strawberry Cheesecake Pancake Tacos are a delightful twist on classic pancakes. Soft chocolate pancakes are folded into taco shapes and filled with a luscious cheesecake cream and fresh strawberries. This fun and creative dessert is perfect for brunch, special occasions, or whenever you want to impress your family with something unique and indulgent.
Why You’ll Love This Recipe
• A creative and eye-catching dessert that looks impressive but is easy to make
• Soft, chocolatey pancakes paired with creamy cheesecake filling
• Fresh strawberries add natural sweetness and freshness
• Perfect for brunch, birthdays, or weekend treats
• Kid-friendly and customizable with different toppings
• Simple pantry ingredients
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the chocolate pancakes:
1 cup all-purpose flour (125 g)
2 tablespoons cocoa powder (15 g)
2 tablespoons granulated sugar (25 g)
1 teaspoon baking powder (4 g)
1/4 teaspoon salt (1.5 g)
1 cup whole milk (240 ml)
1 large egg
2 tablespoons unsalted butter, melted (30 g)
1/2 teaspoon vanilla extract (2.5 ml)
For the cheesecake filling:
8 oz cream cheese, softened (225 g)
1/4 cup powdered sugar (30 g)
1/2 teaspoon vanilla extract (2.5 ml)
1/2 cup heavy whipping cream (120 ml)
For the topping:
1 cup fresh strawberries, diced (150 g)
2 tablespoons chocolate syrup (30 ml)
1 tablespoon powdered sugar for garnish (8 g)
Directions
In a medium bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt.
In another bowl, whisk the milk, egg, melted butter, and vanilla extract until smooth.
Gradually pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a few small lumps are fine.
Heat a non-stick skillet over medium heat and lightly grease it with butter or oil.
Pour about 1/4 cup of batter into the pan and spread gently into a thin circle. Cook for 1–2 minutes until bubbles form, then flip and cook another 1–2 minutes. Repeat with remaining batter.
While the pancakes are still warm, gently fold them in half and place them over the handle of a wooden spoon or a rolled foil to create a taco shape. Allow them to cool slightly to hold their shape.
Prepare the cheesecake filling:
7. In a mixing bowl, beat the softened cream cheese until smooth.
8. Add powdered sugar and vanilla extract, mixing until combined.
9. In a separate bowl, whip the heavy cream until stiff peaks form.
10. Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
Assemble:
11. Spoon or pipe the cheesecake filling into each folded pancake taco.
12. Top with diced strawberries and drizzle with chocolate syrup.
13. Dust lightly with powdered sugar before serving.
• Add sliced bananas or raspberries for a mixed berry version
• Sprinkle mini chocolate chips into the cheesecake filling
• Replace strawberries with chopped mango for a tropical twist
• Add a tablespoon of hazelnut spread inside the taco before the filling
• Use flavored cream cheese such as strawberry or chocolate
Storage/Reheating
Store the pancake shells and cheesecake filling separately in airtight containers in the refrigerator for up to 3 days.
Reheat the pancake shells in a skillet over low heat or in the microwave for 10–15 seconds until warm. Avoid overheating to prevent drying out.
Fill the tacos just before serving for best texture and freshness. Freezing is not recommended once assembled, as the filling may lose its creamy consistency.
FAQs
Can I make the pancakes ahead of time?
Yes, you can prepare the pancakes a day in advance and store them in the refrigerator. Reheat gently before shaping and filling.
Can I use frozen strawberries?
Yes, but thaw and drain them well to prevent excess moisture from making the filling watery.
What if I don’t have cocoa powder?
You can omit it for plain pancakes, but the chocolate flavor will be missing.
Can I make this recipe gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
How do I keep the taco shape?
Fold the pancakes while they are still warm and let them cool in a curved position so they hold their shape.
Can I use whipped topping instead of homemade whipped cream?
Yes, you can substitute with 1 cup of store-bought whipped topping.
Can I reduce the sugar?
Yes, you can slightly reduce the sugar in both the pancakes and filling to suit your taste.
Is this recipe suitable for kids?
Yes, it’s a fun and family-friendly dessert that children usually love.
Can I add nuts?
Yes, chopped almonds or hazelnuts add a nice crunch.
How do I make the filling thicker?
Chill the cheesecake filling for 30–60 minutes before piping to help it firm up.
Conclusion
Chocolate Strawberry Cheesecake Pancake Tacos are a fun and irresistible dessert that combines rich chocolate pancakes, creamy cheesecake filling, and fresh strawberries in every bite. Whether served at brunch or as a sweet treat after dinner, this recipe brings creativity and flavor together in a way that everyone will enjoy. Try it once, and it may quickly become a family favorite.
Soft chocolate pancakes folded into taco shapes and filled with fluffy cheesecake cream and fresh strawberries. These fun and indulgent pancake tacos are perfect for brunch, birthdays, or special weekend treats.
