Strawberry Crunch Cheesecake Tacos are a fun and fresh twist on a classic dessert! Imagine crispy taco shells filled with creamy cheesecake and topped with sweet, juicy strawberries and a delightful crunchy topping. It’s a perfect mix of smooth, fruity, and crispy all in one bite.
I love making these when I want something a little different but still simple to prepare. The crunchy shells add such a fun texture that makes every bite exciting. Plus, who can resist the combo of strawberries and cheesecake? I usually make a little extra filling because it’s hard not to sneak spoonfuls as I layer everything together.
These tacos are amazing to serve at summer parties or just as a sweet treat after dinner. I like to chill them in the fridge for a bit so the filling firms up and the flavors really come together. They’re great to eat with your hands and are sure to bring smiles all around the table!
Key Ingredients & Substitutions
Graham Crackers: These form the crunchy taco shells. If you can’t find graham crackers, try digestive biscuits or vanilla wafer cookies crushed finely. They give a similar sweet crunch.
Cream Cheese: This is the base for the creamy cheesecake filling. Use full-fat cream cheese for the best smooth texture. For a lighter option, try Neufchâtel cheese.
Heavy Whipping Cream: Whipped to add lightness to the filling. You can substitute coconut cream for a dairy-free version, but the taste will be different.
Fresh Strawberries: Fresh berries keep the tacos juicy and bright. If out of season, frozen then thawed strawberries work well, or try raspberries or blueberries for a twist.
How Do I Make Crispy and Moldable Graham Cracker Taco Shells?
The key is to bake the crushed graham cracker and butter mixture thinly and warm. Here’s how to nail it:
- Press the mixture into thin circles on a parchment-lined sheet—thin helps them crisp up quickly.
- Bake at 350°F (175°C) for just 5-7 minutes—watch closely to avoid burning.
- Right after baking, while still warm and soft, fold gently around a rolling pin or taco mold to shape.
- Let them cool completely—they harden as they cool and hold their taco shape well.
- If shells crack, press gently while warm or re-soften briefly in a low oven.
Patience here makes a huge difference. It takes a minute, but once cooled, these shells stay crispy and hold your cheesecake filling perfectly!
Equipment You’ll Need
- Mixing bowls – I use these to beat the cream cheese and whip the cream smoothly and easily.
- Measuring cups and spoons – Help keep everything precise for the best texture and flavor.
- Parchment paper – Essential for lining the baking sheet so the shells don’t stick and shape easily.
- Rolling pin or taco rack – Use these to shape the warm graham cracker circles into perfect taco shells.
- Hand or stand mixer – Makes whipping the cream and mixing the filling quicker and effortless.
- Plastic wrap or foil – To cover the cheesecake filling while chilling in the fridge.
Flavor Variations & Add-Ins
- Use berries or fruits: Swap strawberries for blueberries, raspberries, or diced peaches to change up the flavor.
- Change the cookies: Try chocolate cookies for a more decadent shell or vanilla wafers for a subtler crunch.
- Mix in chocolate chips or crushed cookies: Fold into the cheesecake filling for added texture and flavor.
- Flavor extracts: Add a splash of almond or lemon extract into the filling for a unique twist.
Strawberry Crunch Cheesecake Tacos
Ingredients You’ll Need:
Taco Shells:
- 12 graham crackers (about 9 whole crackers), crushed finely
- 3 tbsp unsalted butter, melted
- Optional: extra crushed graham crackers for coating
Cheesecake Filling:
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 2 tbsp granulated sugar
Topping:
- 2 cups fresh strawberries, diced
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, including making the taco shells and blending the cheesecake filling. Plan to chill the tacos for at least 30 minutes before serving, so the filling firms up nicely and the flavors meld. Total time: roughly 50 minutes.
Step-by-Step Instructions:
1. Prepare the Taco Shells:
Preheat your oven to 350°F (175°C). In a bowl, mix the crushed graham crackers with melted butter until it looks like wet sand. Using a spoon, spread this mixture in thin 4-inch circles on a parchment-lined baking sheet. Bake for 5 to 7 minutes until they turn lightly golden and smell delicious. While still warm, carefully fold each circle over a rolling pin or taco rack to shape into taco shells. Let them cool completely so they harden and hold their shape.
2. Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese until smooth and creamy. Add powdered sugar and vanilla extract, and continue beating until well combined. In a separate bowl, whip the heavy cream with granulated sugar until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until everything is blended evenly and silky smooth.
3. Assemble the Tacos:
If you like, carefully coat the edges of the cooled taco shells with some extra crushed graham crackers for a bit of extra crunch. Fill each shell generously with the cheesecake filling, smoothing it out to fill the shell completely. Top each filled taco with diced fresh strawberries for a bright and fruity finish.
4. Chill and Serve:
Place your assembled cheesecake tacos in the fridge to chill for at least 30 minutes. This helps the filling set up nicely and makes them easier to eat. Serve them chilled and enjoy the mix of crunchy shells, creamy filling, and juicy strawberries in every bite!
Can I Use Frozen Strawberries Instead of Fresh?
Yes! Just make sure to thaw and drain them well so they don’t add extra moisture that could soften the shells.
How Should I Store Leftover Cheesecake Tacos?
Store leftovers in an airtight container in the fridge for up to 2 days. The shells may soften slightly but will still taste great.
Can I Make the Cheesecake Filling Ahead of Time?
Absolutely! Prepare the filling a day in advance and keep it covered in the fridge. Whip it fresh before assembling for best texture, if possible.
What Can I Substitute for Graham Cracker Shells?
If you prefer, try using waffle cones or cookie crisps shaped like tacos for a different crunchy base that pairs well with the filling.