Strawberry Crunch Cheesecake Tacos
Strawberry Crunch Cheesecake Tacos are a fun and fresh twist on a classic dessert. Imagine crispy taco shells filled with sweet, creamy cheesecake, juicy strawberries, and a satisfying crunch that…
Tip: save now, cook later.Strawberry Crunch Cheesecake Tacos are a fun and fresh twist on a classic dessert. Imagine crispy taco shells filled with sweet, creamy cheesecake, juicy strawberries, and a satisfying crunch that keeps every bite exciting. It’s like all your favorite dessert textures rolled into one easy-to-eat treat.
I love making these when I want something light but still indulgent. They’re perfect for sharing at a party or just as a special weekend snack. I usually prepare everything ahead of time and then assemble the tacos right before serving so the shells stay nice and crisp, which makes all the difference.
Serving these with a drizzle of honey or a sprinkle of powdered sugar adds a little extra sweetness that everyone will ask for again. These cheesecake tacos remind me of joyful gatherings where everyone grabs one and smiles—it’s impossible not to enjoy them! I find they make dessert feel playful and bright, no forks required.
Key Ingredients & Substitutions
Graham Cracker Crusts: These shells give your tacos a crunchy base. If you can’t find pre-made crusts, break up graham crackers and press them into tart pans to bake briefly. You can also use vanilla wafer crumbs for a slightly different crunch and flavor.
Cream Cheese: This creates the rich cheesecake filling. Make sure it’s softened to avoid lumps. For a lighter option, try using Neufchâtel cheese or a mix of cream cheese with Greek yogurt.
Strawberries: Fresh strawberries add JUICY sweetness and freshness. If strawberries aren’t available, raspberries or sliced peaches work well, too. Frozen berries can be used, but thaw and drain them beforehand to avoid sogginess.
Heavy Whipping Cream: Whipped cream makes the cheesecake filling fluffy. If you want a dairy-free version, try coconut cream, but the texture will be a bit different.
Strawberry Jam & Lemon Juice: The jam makes a quick, tasty sauce, and lemon juice brightens the flavor. If you want less sweetness, reduce jam or swap for fresh berry puree with a little honey or agave.
How Do I Shape and Keep the Taco Shells Crispy?
Shaping graham cracker shells can be tricky since they can break easily. Here’s how to make it easier and keep them crisp:
- If using pre-made crusts, slice them carefully in half horizontally to create taco shapes. Use a sharp knife and go slow.
- Lightly press crushed graham crackers or wafer crumbs on the outside for added crunch and to help strengthen the shell edges.
- Keep the shells dry by assembling just before serving to prevent sogginess.
- If you want to bake shells for more crunch, place them over a taco holder or an oven-safe object that keeps them curved. Bake at 350°F (175°C) for 5-7 minutes, watching closely so they don’t burn.
With these tips, you’ll have beautiful taco shells that hold their shape and stay delightfully crisp, giving your cheesecake tacos that perfect crunchy bite every time!
Equipment You’ll Need
- Mixing bowls – for whipping the cream and blending the cheesecake filling smoothly.
- Electric mixer or hand mixer – makes whisking cream and cream cheese easy and lump-free.
- Small saucepan – to gently warm strawberry jam and lemon juice for the sauce.
- Sharp knife – to carefully slice graham cracker crusts in half for taco shells.
- Spatula or spoon – for folding whipped cream into cream cheese without deflating it.
- Piping bag or zip-top bag – optional, but helpful for neatly filling the taco shells with cheesecake mixture.
Flavor Variations & Add-Ins
- Swap strawberries for fresh blueberries or raspberries to add a different berry flavor and color.
- Mix crushed toasted almonds or pecans into the graham cracker crumbs for a nutty crunch.
- Add a touch of lemon zest to the cheesecake filling for extra brightness and zing.
- Top with mini chocolate chips or drizzle melted dark chocolate for a richer dessert twist.
Strawberry Crunch Cheesecake Tacos
Ingredients You’ll Need:
For the Taco Shells:
- 8 small graham cracker pie crusts (store-bought or homemade)
- ¼ cup crushed graham crackers or vanilla wafer crumbs (for extra crunch coating)
For the Cheesecake Filling:
- 16 oz (450 g) cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1 tbsp granulated sugar
For the Strawberry Topping:
- 2 cups fresh strawberries, sliced
- ½ cup strawberry jam or strawberry preserves
- 1 tbsp lemon juice
- Optional: fresh whole strawberries for garnish
How Much Time Will You Need?
This dessert takes about 15 minutes to prepare, plus at least 30 minutes chilling time so the filling firms up nicely inside the taco shells. That means you can make it ahead, chill it in the fridge, and serve it fresh and crisp whenever you’re ready!
Step-by-Step Instructions:
1. Make the Strawberry Sauce:
In a small saucepan, gently heat the strawberry jam and lemon juice over medium-low heat. Stir occasionally until warmed through and pourable, about 3-5 minutes. Set aside to cool while you prepare the rest.
2. Whip the Cheesecake Filling:
In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. In another bowl, whip the heavy cream with the granulated sugar until you get stiff peaks. Gently fold the whipped cream into the cream cheese mixture, keeping everything light and fluffy.
3. Prepare and Fill the Taco Shells:
Carefully slice each mini graham cracker crust horizontally in half to create taco-shaped shells. To add extra crunch and texture, press some crushed graham crackers or vanilla wafer crumbs onto the edges of each shell. Fill each shell with a generous amount of cheesecake filling using a spoon or piping bag.
4. Add Fresh Strawberries and Drizzle Sauce:
Top the cheesecake-filled shells with plenty of fresh sliced strawberries. Then drizzle the cooled strawberry sauce over the top for a beautiful and tasty touch. Place the tacos on a platter and chill them in the refrigerator for at least 30 minutes to let the filling set.
5. Serve and Enjoy:
Before serving, garnish with whole fresh strawberries if you like. Enjoy your Strawberry Crunch Cheesecake Tacos chilled for a delicious, creamy, crunchy, and fruity treat!
Can I Use Frozen Strawberries Instead of Fresh?
Yes, you can use frozen strawberries, but be sure to thaw and drain them well to avoid extra moisture that could make the taco shells soggy.
How Should I Store Leftover Cheesecake Tacos?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Assemble just before serving to keep the shells crunchy.
Can I Make the Cheesecake Filling Ahead of Time?
Absolutely! The cheesecake filling can be made a day in advance and refrigerated. Whip fresh cream just before folding in for best texture.
What Can I Substitute for Graham Cracker Shells?
If you can’t find mini graham cracker crusts, try shaping larger graham crackers or use sturdy waffle cones or cookie cups as crunchy alternatives.
