Strawberry Crunch Cheesecake Tacos Recipe

Introduction

Strawberry Crunch Cheesecake Tacos are a delightful twist on classic cheesecake, combining creamy filling with crunchy graham cracker shells. These handheld desserts are perfect for parties or a special treat, bursting with fresh strawberry flavor and a satisfying crunch.

Ingredients

• 8 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 cup heavy cream
• 1 cup fresh strawberries, finely chopped
• 1 1/2 cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• 1/4 cup chopped toasted pecans (optional)
• Extra strawberries for garnish

Instructions

1. Step 1: In a mixing bowl, beat the softened cream cheese until smooth and creamy. Add sugar and vanilla extract, mixing until fully combined. Slowly fold in the heavy cream until the mixture becomes light and fluffy. Gently fold in the chopped strawberries for bursts of fruit in every bite.
2. Step 2: In a separate bowl, combine graham cracker crumbs with melted butter until the mixture resembles wet sand and sticks together when pressed.
3. Step 3: Press the graham cracker mixture firmly into taco molds or the wells of a muffin tin, shaping it to form small taco shells. Ensure the sides and base are compact to prevent crumbling.
4. Step 4: Refrigerate the shells for at least 2 hours, or until completely firm to help them hold their shape.
5. Step 5: Carefully remove the firm shells from the molds. Spoon or pipe the cheesecake filling into each shell generously.
6. Step 6: Garnish with chopped toasted pecans and extra strawberry pieces. Keep the tacos chilled until ready to serve.

Tips & Variations

• Let the cream cheese soften at room temperature for 30–60 minutes for a smooth filling.
• Pat strawberries dry before adding to prevent excess moisture in the filling.
• Use a zip-top bag with a snipped corner to pipe the filling neatly into the shells.
• Chill the shells overnight for extra firmness.
• Replace strawberries with raspberries or blueberries for a different fruit twist.
• Add 1 teaspoon of lemon zest to the filling for a fresh, tangy flavor.
• Use crushed digestive biscuits or gingersnaps instead of graham crackers for a unique shell.
• Drizzle melted chocolate or caramel over the filled tacos for extra decadence.

Storage

Store assembled cheesecake tacos in an airtight container in the refrigerator for up to 3 days. Keep unfilled shells at room temperature in a sealed container for up to 1 week. Store the cheesecake filling separately in the fridge for up to 5 days. When ready to serve, gently re-chill if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the shells ahead of time?

Yes, you can prepare the graham cracker shells up to a week in advance and store them at room temperature in an airtight container.

How do I prevent the filling from making the shells soggy?

Chilling the shells well before filling helps them stay firm. Also, avoid over-wetting the strawberries and add them fresh just before assembling to keep the shells crisp.

Strawberry Crunch Cheesecake Tacos Recipe

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4.4 from 475 reviews

Strawberry Crunch Cheesecake Tacos are a delightful no-bake dessert featuring creamy cheesecake filling with fresh strawberries nestled in crunchy graham cracker taco shells. These fun and elegant mini tacos combine the smoothness of whipped cream cheese filling with the crisp texture of buttery graham cracker shells, topped with toasted pecans and extra strawberries for a refreshing, sweet treat perfect for parties or everyday indulgence.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 15 minutes
• Yield: 8 tacos 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Cheesecake Filling

• 8 oz cream cheese, softened
• 1/3 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 cup heavy cream
• 1/2 cup fresh strawberries, finely chopped

Taco Shells

• 1 1/2 cups graham cracker crumbs
• 6 tbsp unsalted butter, melted

Garnish

• 1/4 cup chopped toasted pecans (optional)
• Extra fresh strawberries, sliced or chopped

Instructions

1. Make the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese until smooth and creamy. Add granulated sugar and vanilla extract, mixing until fully combined. Slowly fold in the heavy cream until the mixture becomes light and fluffy. Gently fold in the finely chopped fresh strawberries to incorporate bursts of fruity goodness.
2. Prepare the Taco Shells: In a separate bowl, combine graham cracker crumbs with melted unsalted butter. Mix until the crumbs resemble wet sand and stick together when pressed. Firmly press the mixture into taco molds or the wells of a muffin tin, shaping them into small taco shells with compact sides and bases to prevent crumbling.
3. Chill the Shells: Place the formed shells in the refrigerator for at least 2 hours or until completely firm. This chilling step ensures the shells hold their shape when filled.
4. Fill and Garnish: Carefully remove the chilled shells from the molds. Spoon or pipe the cheesecake filling generously into each shell. Top with chopped toasted pecans and extra fresh strawberries. Keep the assembled tacos chilled until ready to serve.

Notes

• Let cream cheese soften at room temperature for 30 to 60 minutes before starting for a smoother filling.
• Pat strawberries dry to prevent excess moisture and a runny filling.
• Use a zip-top bag with a snipped corner to pipe the filling neatly into the shells.
• Chilling the shells overnight can provide extra sturdiness.
• Store assembled tacos in an airtight container in the fridge up to 3 days; unfilled shells at room temperature for up to 1 week; cheesecake filling separately for up to 5 days.

Keywords: strawberry cheesecake tacos, no-bake dessert, graham cracker shells, creamy cheesecake filling, fresh strawberry dessert, easy summer dessert, mini cheesecake tacos