Introduction

Strawberry Crunch Cheesecake Tacos offer a delightful twist on traditional cheesecake by combining creamy filling with crunchy graham cracker shells and fresh strawberries. This no-bake dessert is perfect for summer gatherings or a fun treat anytime.

Two dessert tacos are shown on a dark wooden board. Each taco shell is crumb-coated with a golden-brown, crunchy texture. Inside the shell, there is a thick layer of white cream, topped with a shiny, red strawberry jam that drips slightly over the edges. Above the jam, there is a swirl of white whipped cream with a fresh red strawberry half, complete with green leaves, placed on top. A whole strawberry sits beside the tacos, and powdered sugar is lightly sprinkled on the board. The background is blurred with red strawberries visible. 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

Use ripe, sweet strawberries for the best flavor.
Substitute toasted almonds or walnuts for pecans if preferred.
For a fun twist, add a drizzle of melted chocolate over the filled tacos before serving.
If taco-shaped molds aren’t available, use a regular muffin tin and shape the shells slightly after baking for a classic pie shape.

Storage

Store the assembled cheesecake tacos in an airtight container in the refrigerator for up to 2 days. Because the shells are chilled but not baked crisp, they may become softer over time. For best texture, fill the taco shells just before serving. Leftover filling can be stored separately and refrigerated for up to 3 days. Reheat is not recommended.

How to Serve

Two small taco-shaped desserts stand side by side on a white marbled surface, each made of a crispy golden shell coated in fine crumbs. Inside, there is a layer of smooth white cream topped with a thick, glossy red strawberry jam that drips slightly over the edges. On top of the cream and jam sits a swirl of white whipped cream, crowned with a fresh red strawberry half with green leaves. There is a whole strawberry with green leaves lying near the tacos on the surface. The background is slightly blurred with hints of more strawberries. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these ahead of time?

You can prepare the graham cracker shells ahead and store them chilled, but it’s best to fill and garnish shortly before serving to keep the shells crisp.

What if I don’t have a taco-shaped mold?

If you don’t have taco-shaped molds, a muffin tin works well. Press the graham cracker mixture evenly and shape the shells slightly when removing to create a similar effect.