Introduction

Strawberry Crunch Cheesecake Tacos are a delightful twist on the classic dessert, combining creamy cheesecake filling with crunchy graham cracker shells and fresh strawberries. These fun, bite-sized treats are perfect for summer parties or a sweet snack anytime.

Two small dessert tacos sit on a wooden board with a white marbled texture in the background. Each taco shell is a light golden crumb-coated shell that looks crispy. Inside the shell is a thick layer of smooth white cream filling, topped with a glossy red strawberry sauce that drips slightly over the edge. On top of each taco is a small swirl of white whipped cream, garnished with a half slice of fresh red strawberry with green leaves still attached. A red whole strawberry with green leaves lies next to the tacos. 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 a nut-free version, omit the toasted pecans or substitute with toasted coconut flakes for added crunch.
If graham cracker taco molds are unavailable, shape the graham cracker mixture around the handles of wooden spoons or use silicone taco molds for easier shaping.
Try adding other fresh fruits such as blueberries or raspberries for a different berry flavor.
For extra flavor, add a teaspoon of lemon zest to the cheesecake filling.

Storage

Store the assembled cheesecake tacos in an airtight container in the refrigerator for up to 3 days. To prevent sogginess, it’s best to assemble the tacos shortly before serving. If storing shells separately, keep them in an airtight container at room temperature for up to 5 days. Reheat graham cracker shells gently in a warm oven for crispness before assembling.

How to Serve

The image shows two dessert tacos standing side by side on a wooden board with a white marbled texture surface beneath them. Each taco has a crunchy, golden-brown shell coated with a crumbly texture. Inside the shell, there is a thick layer of white creamy filling topped by a generous spread of glossy, deep red strawberry jam. On top of each taco, there is a swirl of white whipped cream crowned with a halved red strawberry with green leaves. A whole fresh strawberry with green leaves lies next to the tacos, adding a natural touch. 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, you can prepare and chill the shells up to 2 days in advance. Store them in an airtight container in the refrigerator to keep them firm and ready for filling.

What if I don’t have heavy cream for the filling?

You can substitute heavy cream with full-fat sour cream or Greek yogurt for a slightly tangier but still creamy texture. Whipped topping can also be used in a pinch, but the texture may be lighter.

Strawberry Crunch Cheesecake Tacos Recipe

Print Recipe

★★★★★

5 from 98 reviews

These Strawberry Crunch Cheesecake Tacos combine creamy, dreamy cheesecake filling with crunchy graham cracker shells and fresh juicy strawberries for a fun, no-bake dessert that’s perfect for summer gatherings or anytime you crave a sweet treat.

Author: Lena
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 2 hours 20 minutes
Yield: 8 cheesecake tacos 1x
Category: Dessert
Method: No-Cook
Cuisine: American
Diet: Vegetarian

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

Graham Cracker Taco Shells

1 1/2 cups (180g) graham cracker crumbs
1/4 cup (50g) unsalted butter, melted

Optional Toppings

1/4 cup (35g) chopped toasted pecans
Additional chopped fresh strawberries for garnish

Instructions

Prepare the Cheesecake Filling: 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.
Incorporate Cream and Strawberries: Gently fold in the heavy cream and finely chopped strawberries until the mixture is evenly distributed.
Make Graham Cracker Shell Mixture: In a separate bowl, combine the graham cracker crumbs and melted butter. Mix well until the crumbs are fully coated and the texture resembles coarse sand.
Form 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 to create sturdy shells.
Chill the Shells: Place the molds in the refrigerator and chill for at least 2 hours until the shells are firm and hold their shape.
Fill the Taco Shells: Remove the chilled shells from the refrigerator and carefully spoon or pipe the cheesecake filling into the center of each shell, filling them evenly.
Add Toppings: Sprinkle chopped toasted pecans on top of the filling, if desired, and garnish with additional chopped fresh strawberries for a burst of color and flavor.
Serve: Serve the Strawberry Crunch Cheesecake Tacos chilled for the best creamy and crunchy texture combination.

Notes

Use cold cream cheese straight from the fridge but let it sit briefly to soften for easier mixing.
For a nut-free version, omit the toasted pecans.
Make sure to press the graham cracker mixture firmly to create sturdy taco shells that hold the filling well.
These tacos can be prepared a day ahead and kept refrigerated in an airtight container for convenience.
Experiment with different berries as a variation to fresh strawberries for seasonal twists.

Keywords: strawberry cheesecake tacos, no bake cheesecake, graham cracker shells, creamy dessert, summer dessert, easy cheesecake