Introduction

Strawberry Crunch Cheesecake Tacos combine creamy cheesecake filling with crunchy graham cracker shells and fresh strawberries for a delightful dessert. These fun, handheld treats are perfect for parties or a sweet snack any time of the year.

Two dessert tacos sit side by side on a wooden board with a white marbled surface underneath. Each taco shell is coated with a crumbly golden texture, holding a creamy white layer of whipped cream inside. On top of the cream, thick, glossy red strawberry jam drips down the sides. Each taco is topped with a swirl of whipped cream and a half slice of bright red strawberry with green leaves attached. A whole fresh strawberry with green leaves is placed near the front taco. The background is softly blurred with red strawberries. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces (226g) cream cheese, softened
1/2 cup (100g) granulated sugar
1 teaspoon vanilla extract
1/4 cup (60ml) heavy cream
1 cup (150g) fresh strawberries, finely chopped
1 1/2 cups (180g) graham cracker crumbs
1/4 cup (50g) unsalted butter, melted
1/4 cup (35g) chopped toasted pecans (optional)
Additional chopped strawberries for garnish (optional)

Instructions

Step 1: In a medium bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar and vanilla extract, and continue mixing until well combined.
Step 2: Fold in the heavy cream and finely chopped strawberries until the mixture is evenly distributed.
Step 3: In a separate bowl, combine the graham cracker crumbs and melted butter until the mixture is well-coated and resembles a coarse sand-like texture.
Step 4: Divide the graham cracker mixture evenly into 8 small taco-shaped molds or a muffin tin, pressing the mixture firmly into the sides and bottom to create the taco shells.
Step 5: Place the prepared graham cracker taco shells in the refrigerator and chill for at least 2 hours, or until the shells are firm and hold their shape.
Step 6: Remove the chilled taco shells from the refrigerator. Carefully spoon or pipe the cheesecake filling into the center of each taco shell, being sure to fill them evenly.
Step 7: Top the cheesecake filling with a sprinkle of chopped toasted pecans, if desired.
Step 8: Garnish the Strawberry Crunch Cheesecake Tacos with additional chopped fresh strawberries, if desired.
Step 9: Serve the tacos chilled and enjoy the irresistible combination of creamy cheesecake, crunchy graham cracker, and juicy strawberries in every bite!

Tips & Variations

For extra crunch, toast the graham cracker crumbs lightly before mixing with butter.
Substitute pecans with toasted almonds or walnuts for different nut flavors.
If you don’t have taco-shaped molds, use a muffin tin and gently bend the shells into a taco shape while still soft, chilling to hold their form.
Add a drizzle of chocolate sauce or a dusting of powdered sugar for an extra touch of sweetness.

Storage

Store the assembled cheesecake tacos in an airtight container in the refrigerator for up to 3 days. Keep them chilled until ready to serve to maintain the crispness of the graham cracker shells. Avoid freezing, as the texture can be compromised.

How to Serve

The image shows two taco-shaped desserts standing side by side, each with three layers. The outer layer is golden brown and crunchy, covered in coarse crumbs, forming a shell. Inside, the middle layer is thick white cream, smooth and soft, filling the shell generously. On top of the cream, the third layer has bright red strawberry slices with a shiny red sauce dripping down slightly, adding a fresh and juicy look. Small green mint leaves are scattered on top, offering a pop of color. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the graham cracker shells ahead of time?

Yes, the shells can be prepared and chilled up to 2 days in advance. Keep them refrigerated in an airtight container until ready to fill.

What can I use if I don’t have graham crackers?

You can substitute with digestive biscuits, vanilla wafers, or crushed shortbread cookies for a slightly different but delicious shell flavor.

Strawberry Crunch Cheesecake Tacos Recipe

Print Recipe

★★★★★

4.9 from 97 reviews

Strawberry Crunch Cheesecake Tacos are a delightful no-bake dessert featuring creamy, smooth cheesecake filling blended with fresh strawberries, nestled inside crisp graham cracker taco shells. These fun and elegant treats combine the classic flavors of cheesecake and strawberries with a satisfying crunch, perfect for parties or a fresh summer dessert.

Author: Kai
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 2 hours 20 minutes
Yield: 8 taco-shaped servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American

Ingredients

Scale

Cheesecake Filling

8 ounces (226g) cream cheese, softened
1/2 cup (100g) granulated sugar
1 teaspoon vanilla extract
1/4 cup (60ml) heavy cream
1 cup (150g) fresh strawberries, finely chopped

Taco Shells

1 1/2 cups (180g) graham cracker crumbs
1/4 cup (50g) unsalted butter, melted
1/4 cup (35g) chopped toasted pecans (optional)

Garnish

Additional chopped strawberries for garnish (optional)

Instructions

Prepare the cheesecake filling: In a medium bowl, beat the softened cream cheese until smooth and creamy using a hand mixer or stand mixer. Add the granulated sugar and vanilla extract, continuing to mix until well combined and the mixture is smooth.
Fold in cream and strawberries: Gently fold in the heavy cream followed by the finely chopped fresh strawberries, mixing until the strawberries are evenly distributed throughout the cheesecake filling.
Make the graham cracker taco shells: In a separate bowl, combine the graham cracker crumbs with the melted butter. Stir thoroughly until the mixture is evenly coated and takes on a coarse sand-like texture.
Form the taco shells: Divide the graham cracker mixture evenly into 8 small taco-shaped molds or a muffin tin. Press the mixture firmly into the sides and bottom of each mold to shape the taco shells securely.
Chill the shells: Place the molds with the graham cracker taco shells into the refrigerator. Chill for at least 2 hours or until the shells firm up and hold their shape when removed from the molds.
Fill the taco shells: After chilling, carefully remove the taco shells from the refrigerator and unmold the shells from their molds. Spoon or pipe the prepared cheesecake filling evenly into the center of each taco shell.
Add toppings and garnish: Sprinkle chopped toasted pecans on top of the cheesecake filling in each taco, if using. Garnish with additional chopped fresh strawberries for extra freshness and visual appeal.
Serve: Serve the Strawberry Crunch Cheesecake Tacos chilled. Enjoy the creamy, crunchy, and fruity combination that makes these treats irresistible.

Notes

Chilling the graham cracker shells is crucial to ensure they hold their taco shape when filled.
Use full-fat cream cheese and heavy cream for the creamiest texture.
To toast pecans, spread them in a single layer on a baking sheet and toast in a 350°F (175°C) oven for 5-7 minutes, stirring halfway through.
This dessert is best served the same day as assembling for optimal crunchiness.
You can substitute fresh strawberries with other berries such as blueberries or raspberries for variation.

Keywords: Strawberry Cheesecake Tacos, No-Bake Dessert, Graham Cracker Shells, Summer Dessert, Cream Cheese Dessert