Strawberry Crunch Cheesecake Tacos are a playful, handheld dessert that combines creamy cheesecake filling with juicy fresh strawberries and a sweet, crunchy shell. Imagine the silky smoothness of cheesecake tucked inside a crunchy graham cracker shell shaped like a taco, then topped with vibrant strawberries. This treat is fun, visually striking, and perfect for parties, gatherings, or a special sweet snack. It blends creamy, crunchy, and fruity textures into one delightful bite.
Ingredients
For the Cheesecake Filling
- 8 ounces (226 g) cream cheese, softened
- ½ cup (100 g) granulated sugar
- 1 teaspoon vanilla extract
- ¼ cup (60 ml) heavy cream
- 1 cup (150 g) fresh strawberries, finely chopped
For the Taco Shells
- 1½ cups (180 g) graham cracker crumbs
- ¼ cup (50 g) unsalted butter, melted
Optional Toppings
- ¼ cup (35 g) chopped toasted pecans
- Additional chopped fresh strawberries
Instructions
- In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add the granulated sugar and vanilla extract and continue mixing until well combined.
- Pour in the heavy cream and fold it into the cream cheese mixture until it is evenly incorporated and smooth.
- Gently fold the finely chopped strawberries into the cheesecake filling.
- In a separate bowl, combine the graham cracker crumbs and melted butter. Stir until the crumbs are fully coated and the mixture resembles coarse sand.
- Press the graham cracker mixture firmly into small taco-shaped molds or the cups of a muffin tin, creating taco shells with firm walls.
- Place the prepared shells in the refrigerator and chill for at least 2 hours, or until they are firm and hold their shape.
- Once the shells are firm, remove them from the refrigerator. Carefully spoon or pipe the cheesecake filling into each shell, filling them evenly.
- Sprinkle the chopped toasted pecans over the filled tacos if using.
- Garnish each taco with additional chopped strawberries for extra color and fruitiness.
- Serve the strawberry crunch cheesecake tacos chilled, and enjoy the creamy, crunchy, fruity combination in every bite.
Recipe Info
- Prep Time: 20 minutes
- Chill Time: 2 hours
- Total Time: About 2 hours 20 minutes
- Servings: 8 tacos
- Cuisine: American
- Course: Dessert
Tips & Variations
- For extra crunch, add crushed cookies or crushed freeze-dried strawberries to the graham cracker shells.
- Substitute raspberries or mixed berries for strawberries to change the flavor profile.
- Use toasted almonds or chopped walnuts instead of pecans for different nutty notes.
- Serve with a drizzle of chocolate or strawberry syrup on top for added sweetness.
- Prepare the shells and filling ahead of time and assemble just before serving to keep the shells crisp.
Approximate Nutrition
(Per taco—estimate)
- Calories: ~250–300
- Carbohydrates: ~20–25 g
- Protein: ~4–5 g
- Fat: ~15–18 g
- Fiber: ~1–2 g
Ingredients
Method
- In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add the granulated sugar and vanilla extract and continue mixing until well combined.
- Pour in the heavy cream and fold it into the cream cheese mixture until it is evenly incorporated and smooth.
- Gently fold the finely chopped strawberries into the cheesecake filling.
- In a separate bowl, combine the graham cracker crumbs and melted butter. Stir until the crumbs are fully coated and the mixture resembles coarse sand.
- Press the graham cracker mixture firmly into small taco-shaped molds or the cups of a muffin tin, creating taco shells with firm walls.
- Place the prepared shells in the refrigerator and chill for at least 2 hours, or until they are firm and hold their shape.
- Once the shells are firm, remove them from the refrigerator. Carefully spoon or pipe the cheesecake filling into each shell, filling them evenly.
- Sprinkle the chopped toasted pecans over the filled tacos if using.
- Garnish each taco with additional chopped strawberries for extra color and fruitiness.
- Serve the strawberry crunch cheesecake tacos chilled and enjoy the creamy, crunchy, fruity combination in every bite.
Notes
- Carbohydrates: ~20–25 g
- Protein: ~4–5 g
- Fat: ~15–18 g
- Fiber: ~1–2 g
FAQs
- Can I use frozen strawberries?
Yes—thaw them completely and drain excess liquid before chopping. - Can the shells be made ahead?
Yes—chill the shells up to one day before filling. - How long will leftovers last?
Store filled tacos in the refrigerator for up to 2 days. - Can this be made gluten-free?
Yes—use gluten-free graham cracker crumbs for the shells.
