Introduction

Strawberry Crunch Cheesecake Tacos offer a delightful twist on classic cheesecake by combining creamy filling with crunchy graham cracker shells. This no-bake dessert is perfect for summertime gatherings or any occasion that calls for a fresh, fruity treat.

Two dessert tacos sit side by side on a round wooden board with powdered sugar sprinkled around. Each taco shell is golden and crunchy, coated with crumbly bits. Inside, a thick layer of white whipped cream fills the shells, topped with a generous, glossy red strawberry jam that spills slightly over the edges. On top of the cream and jam, there is a swirl of more whipped cream with a fresh red strawberry slice placed at the peak. A whole strawberry with its green leaves is placed near the tacos. The background shows blurred strawberries with a smooth white marbled texture underneath. 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 silicone taco molds for easy removal of graham cracker shells without cracking.
Substitute pecans with chopped almonds or walnuts for a different crunch and flavor.
For an extra touch, drizzle a little melted chocolate over the filled tacos before serving.
If fresh strawberries are not in season, frozen strawberries can be thawed and drained well before chopping.

Storage

Store the assembled cheesecake tacos in an airtight container in the refrigerator for up to 3 days. Because the graham cracker shells will soften over time, it’s best to fill the shells and garnish just before serving to maintain their crunch. Reheat is not recommended; serve chilled for the best texture and flavor.

How to Serve

Two mini dessert tacos are shown, each with three layers: the outer shell is golden brown and crumbly, coated in a crumb-like texture; inside, there is a thick white creamy layer, topped with a bright red strawberry jam that glistens and flows slightly over the edges; on top of the jam, a dollop of white whipped cream is placed, crowned with a halved fresh red strawberry with green leaves. The tacos are on a dark wooden board with some white crumbs scattered around and a whole fresh strawberry on the right side. The background is softly blurred with red and green tones suggesting more strawberries. 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 graham cracker shells up to 2 days in advance. Keep them refrigerated in an airtight container until ready to fill.

What can I use if I don’t have heavy cream?

If you don’t have heavy cream, you can substitute with an equal amount of whipped topping or full-fat Greek yogurt for a slightly different texture but still creamy filling.

Strawberry Crunch Cheesecake Tacos Recipe

Print Recipe

★★★★★

4.9 from 143 reviews

These Strawberry Crunch Cheesecake Tacos combine creamy, smooth cheesecake filling with a crunchy graham cracker shell, topped with fresh strawberries and optional toasted pecans for added texture. A no-bake, chilled dessert that’s perfect for a refreshing treat or party platter.

Author: Bella
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 2 hours 15 minutes
Yield: 8 tacos 1x
Category: Dessert
Method: No-Cook
Cuisine: American

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 strawberries for garnish

Instructions

Prepare Cheesecake Filling: In a medium bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar and vanilla extract, mixing until well combined. Fold in the heavy cream and finely chopped strawberries until evenly distributed.
Prepare Graham Cracker Mixture: In a separate bowl, combine the graham cracker crumbs and melted butter. Mix 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 taco shells.
Chill Shells: Place the molded graham cracker taco shells in the refrigerator and chill for at least 2 hours, or until firm and able to hold their shape when removed.
Fill Tacos: Carefully remove the chilled shells from the molds. Spoon or pipe the cheesecake filling into the center of each taco shell, filling them evenly.
Add Toppings: Sprinkle chopped toasted pecans over the cheesecake filling if using, and garnish with additional chopped fresh strawberries for an appealing finish.
Serve: Serve the Strawberry Crunch Cheesecake Tacos chilled, enjoying the creamy texture combined with the crunchy shell and fresh fruit in every bite.

Notes

For best results, ensure the cream cheese is softened to avoid lumps in the filling.
To toast pecans, place them in a dry skillet over medium heat for 3-5 minutes until fragrant, stirring frequently.
If taco-shaped molds are unavailable, use a muffin tin or small dessert bowls to shape the shells.
This dessert is best served chilled, so keep refrigerated until just before serving.
Can be made a day ahead and stored covered in the refrigerator.
Optional pecans can be omitted for a nut-free version.

Keywords: Strawberry cheesecake, no-bake dessert, graham cracker shells, cheesecake tacos, creamy dessert, summer dessert