Strawberry Crunch Cheesecake Tacos Recipe
These Strawberry Crunch Cheesecake Tacos combine creamy, tangy cheesecake filling with a crunchy graham cracker shell, bursting with fresh strawberries and a hint of vanilla. Perfect for an easy, no-bake dessert that’s both elegant and fun to serve.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 50 minutes
- Yield: 6-8 cheesecake tacos
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
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
Crunchy Taco Shell
- 1 1/2 cups (180g) graham cracker crumbs
- 1/4 cup (50g) unsalted butter, melted
- 1/4 cup (35g) chopped toasted pecans (optional)
Garnish
- Additional chopped strawberries (optional)
Instructions
- Prepare the shell mixture: In a medium bowl, combine the graham cracker crumbs, melted unsalted butter, and chopped toasted pecans if using. Mix until the crumbs are evenly coated and resemble wet sand.
- Form the taco shells: Spoon the graham cracker mixture evenly onto a lined baking sheet. Using the back of a spoon or your fingers, shape the mixture into taco shell shapes. Chill in the refrigerator for at least 30 minutes to help them firm up and hold their shape.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with granulated sugar and vanilla extract until smooth and creamy. Slowly add the heavy cream, continuing to beat until the mixture thickens slightly and becomes fluffy.
- Add strawberries to the filling: Gently fold in the finely chopped fresh strawberries, distributing them evenly throughout the filling without crushing them.
- Assemble the tacos: Remove the chilled graham cracker shells from the refrigerator. Carefully fill each shell with a generous amount of the cheesecake filling. Top with additional chopped strawberries for garnish if desired.
- Chill before serving: Place the assembled cheesecake tacos back into the refrigerator and chill for an additional 30 minutes to allow the filling to set and the flavors to meld.
- Serve and enjoy: Serve these strawberry crunch cheesecake tacos cold for a refreshing and delightful dessert that’s easy to eat and perfect for any occasion.
Notes
- For best results, ensure the cream cheese is fully softened before mixing to avoid lumps.
- If you don’t have toasted pecans, you can substitute with other nuts or omit altogether.
- The graham cracker shells are delicate, handle with care during assembly.
- You can prep the shells and filling ahead of time and assemble just before serving for freshness.
- Try adding a drizzle of chocolate or caramel sauce for an extra layer of flavor.