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Strawberry Crunch Cheesecake Tacos Recipe

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4.5 from 85 reviews

Strawberry Crunch Cheesecake Tacos offer a delightful twist on classic cheesecake, combining creamy, sweetened cream cheese filling with fresh strawberries inside crunchy graham cracker taco shells. These no-bake tacos are easy to prepare and chilled for the perfect refreshing dessert, garnished with toasted pecans and extra strawberries for added texture and flavor.

Ingredients

Units 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

Taco Shells

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

Garnish (optional)

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

Instructions

  1. Prepare Cream Cheese Mixture: In a medium bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar and vanilla extract, and continue mixing until all ingredients are well combined and the mixture is smooth.
  2. Fold in Heavy Cream and Strawberries: Gently fold the heavy cream and finely chopped strawberries into the cream cheese mixture until evenly distributed, ensuring a smooth and fruity cheesecake filling.
  3. Make Graham Cracker Shell Mixture: In a separate bowl, mix graham cracker crumbs with the melted butter until the texture resembles coarse sand and is well coated. This mixture will form the crunchy taco shells.
  4. Form Taco Shells: Evenly divide the graham cracker mixture into 8 small taco-shaped molds or use a muffin tin. Press the mixture firmly into the sides and bottoms, shaping them carefully to create sturdy taco shells that will hold the filling.
  5. Chill Shells: Place the molds with graham cracker shells in the refrigerator and chill for at least 2 hours. This chilling step ensures the shells harden and hold their shape firmly.
  6. Fill Taco Shells: Once chilled and firm, carefully remove the taco shells from the molds. Spoon or pipe the prepared cheesecake filling evenly into each shell, filling them generously but without overfilling.
  7. Add Garnishing: Sprinkle chopped toasted pecans on top of the cheesecake filling if desired, and garnish with additional chopped fresh strawberries for extra crunch and fruity flavor.
  8. Serve: Serve the Strawberry Crunch Cheesecake Tacos chilled for a refreshing and indulgent dessert experience combining creamy, crunchy, and juicy textures.

Notes

  • For best results, ensure cream cheese is fully softened before mixing to avoid lumps.
  • Use fresh ripe strawberries for best flavor and sweetness.
  • To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for 5–7 minutes until fragrant.
  • These tacos should be kept refrigerated and consumed within 2 days for freshness.
  • These are no-bake tacos, making them perfect for quick prep without oven or stovetop use.

Find it online: https://yummelle.com/strawberry-crunch-cheesecake-tacos-recipe/