Print

Strawberry Crunch Cheesecake Tacos

Strawberry Crunch Cheesecake Tacos
Print Recipe

Strawberry Crunch Cheesecake Tacos combine creamy cheesecake filling, fresh ripe strawberries, and a crispy graham cracker shell for a quick, fun, and refreshing dessert. Perfect for any occasion, these tacos offer a delightful blend of textures and flavors with an easy-to-make, customizable recipe.

Ingredients

Scale

For the Graham Cracker Shells

  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons melted butter
  • Optional: 1-2 tablespoons cocoa powder (for chocolate shells)
  • Optional: 1/4 cup crushed almonds or pecans (for nutty crunch)

For the Cheesecake Filling

  • 8 oz full-fat cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup whipped cream
  • Optional: 1/2 cup coconut cream or vegan cream cheese (for dairy-free variations)

For the Toppings

  • 1 cup fresh strawberries, washed and thinly sliced
  • Optional toppings: chocolate drizzle, chopped nuts, extra fresh fruit, honey, caramel sauce, or balsamic reduction

Instructions

  1. Prepare the Graham Cracker Shells: Mix graham cracker crumbs, melted butter, and optional cocoa powder or nuts until the mixture resembles damp sand. Press firmly into taco-shaped molds or small foil-lined bowls to form shells. Refrigerate for at least 30 minutes to set and crisp.
  2. Make the Cheesecake Filling: Beat softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract, blending until creamy. Gently fold in whipped cream until light and fluffy. For a dairy-free option, substitute cream cheese with coconut cream or vegan alternatives.
  3. Prepare the Strawberries: Wash and thinly slice fresh strawberries to provide juicy, bright flavor in every bite.
  4. Assemble the Tacos: Carefully remove the chilled graham cracker shells from the molds. Spoon or pipe the cheesecake filling inside each shell. Top generously with sliced strawberries and any optional toppings of your choice.
  5. Chill and Serve: Place the assembled tacos in the refrigerator for 15 to 20 minutes to allow flavors to meld and the filling to set. Serve cold for the best creamy and crunchy contrast.

Notes

  • Use full-fat cream cheese to ensure a rich, creamy filling without runniness.
  • Press graham cracker crumbs tightly into molds to prevent shell cracking.
  • Chill the shells thoroughly before filling to maintain shape and crunch.
  • Always use fresh, ripe strawberries for optimal flavor and texture.
  • Serve tacos chilled, never warm, to preserve contrasting textures.
  • Shells can be formed without molds by shaping around inverted muffin tins or small cups.
  • Frozen strawberries can be used if thawed and drained well to avoid sogginess.
  • Cheesecake filling can be made a day in advance and stirred before use.
  • Try different crust bases like crushed cookies, pretzels, or toasted nuts for flavor variations.

Nutrition

Keywords: strawberry dessert, cheesecake tacos, no bake cheesecake, easy dessert, fruity dessert, summer dessert, gluten free dessert

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