Strawberry Crunch Cheesecake Tacos are a fun and fresh twist on dessert that everyone will love! Imagine creamy cheesecake filling nestled inside a crunchy taco shell, topped with sweet strawberries and a crunchy sprinkle that adds the perfect little bite. They’re like little handheld treats that mix fruity, creamy, and crunchy all in one.
I really enjoy making these when I want something impressive but simple to share. The best part is how easy they come together—you can prepare the cheesecake filling ahead of time and just build the tacos when you’re ready to enjoy. I like adding a little extra crunch on top for that satisfying texture contrast, making each bite that much more enjoyable.
These cheesecake tacos are perfect for summer gatherings, a fun family dessert, or just a sweet snack to brighten the day. Whenever I serve them, they disappear fast, and I always catch myself sneaking a second one. They remind me of carefree days and happy moments, making them one of my favorite easy desserts to whip up and share.
Key Ingredients & Substitutions
Hard taco shells: These provide the crunch and shape. You can use graham cracker cones if you prefer a sweeter shell. Plain taco shells work well for a less sweet contrast.
Cream cheese: The star for creamy cheesecake filling. For a lighter option, try using Neufchâtel cheese, which has less fat but similar texture.
Graham cracker crumbs: Coating the shells adds texture and flavor. If you can’t find graham crackers, crushed digestive biscuits or vanilla wafers make great substitutes.
Strawberries: Fresh sliced strawberries brighten the tacos with natural sweetness. If strawberries aren’t in season, blueberries or raspberries work well too.
Strawberry jam or sauce: This adds extra berry flavor and a glossy finish. You can swap this for any berry jam or even a light drizzle of honey or chocolate syrup for variety.
How Do You Get the Crunchy Taco Shells Coated Perfectly with Graham Cracker Crumbs?
Coating the hard taco shells with graham cracker crumbs is key for extra crunch and flavor. Here’s how I do it:
- Pour crumbs on a flat plate for easy dipping.
- Press each shell’s outside gently but firmly into the crumbs, rotating to cover evenly.
- Make sure crumbs stick everywhere by pressing lightly along the edges too.
- Be careful not to break the shells while pressing.
- Set the coated shells on a tray to avoid crumbs falling off.
This step adds a delightful texture and a slightly sweet graham cracker flavor that pairs perfectly with the creamy cheesecake filling.
Equipment You’ll Need
- Mixing bowls – I use them to beat the cream cheese and whip the heavy cream easily.
- Electric hand or stand mixer – makes whipping and mixing smoother and faster.
- Shallow plate – perfect for pressing shells into graham cracker crumbs without making a mess.
- Spatula or piping bag – helps fill the shells neatly for a polished look.
- Serving platter or tray – to hold and display your assembled tacos beautifully.
Flavor Variations & Add-Ins
- Swap strawberries for blueberries or raspberries for different berry flavors.
- Add a splash of lemon juice or zest to the cream filling for extra citrus brightness.
- Mix in chopped nuts or crushed cookies into the cheesecake filling for added crunch and flavor.
- Use chocolate graham cracker crumbs or sprinkle mini chocolate chips on top for a chocolate twist.
Strawberry Crunch Cheesecake Tacos
Ingredients You’ll Need:
For the Tacos and Filling:
- 10-12 hard taco shells (plain or lightly sweetened)
- 16 oz (450 g) cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1 ½ cups graham cracker crumbs (plus extra for garnish)
- 2 cups fresh strawberries, sliced (plus whole strawberries for garnish)
- ¼ cup strawberry jam or strawberry sauce
- Whipped cream, for topping
How Much Time Will You Need?
This dessert comes together quickly, needing about 15 minutes for prep and assembly. If you prefer, you can prepare the cheesecake filling ahead of time and refrigerate it, which will make the process even faster when you’re ready to assemble. Serve these fresh for the best crunch!
Step-by-Step Instructions:
1. Prepare the Cheesecake Filling:
In a large bowl, beat the softened cream cheese until smooth using a hand mixer. Add the powdered sugar and vanilla extract, then continue beating until everything is well combined and creamy.
In a separate bowl, whip the heavy cream until it forms stiff peaks. Gently fold the whipped cream into the cream cheese mixture, combining it until light and fluffy. This will be your cheesecake filling.
2. Coat the Taco Shells:
Spread graham cracker crumbs evenly on a shallow plate. Carefully press the outside of each taco shell into the crumbs to coat them. Make sure to press gently and evenly to cover the shells completely with crumbs. Set the crusted shells aside.
3. Assemble the Tacos:
Spoon or pipe the cheesecake filling into each graham cracker-coated taco shell, filling them generously but carefully to avoid spills.
Layer sliced strawberries on top of the cheesecake filling. Drizzle a little strawberry jam or sauce over the fresh strawberries for a sweet, glossy finish.
Add a dollop of whipped cream on top of each taco and garnish with a whole strawberry to make them look delightful and fresh.
4. Serve and Enjoy:
Serve the strawberry crunch cheesecake tacos immediately to enjoy their full crunchy texture. If you’d like, refrigerate them for a chilled dessert experience, but know that the shells may soften over time.
Equipment You’ll Need
- Mixing bowls – for the cheesecake filling and whipping cream
- Electric hand or stand mixer – makes mixing smooth and easy
- Shallow plate – perfect for coating shells with graham cracker crumbs
- Spatula or piping bag – for filling the taco shells neatly and easily
- Serving platter or tray – to display your beautiful tacos
Flavor Variations & Add-Ins
- Swap strawberries for blueberries or raspberries for a different berry twist.
- Add lemon zest or a splash of lemon juice to the cheesecake filling for a refreshing citrus note.
- Mix crushed nuts or mini chocolate chips into the filling for extra texture and flavor.
- Try using chocolate graham cracker crumbs or sprinkle some crushed cookies on top to add a chocolatey crunch.
Can I Use Frozen Strawberries for These Tacos?
Yes, but make sure to thaw them completely and drain any excess liquid to avoid soggy tacos. Pat them dry with paper towels before assembling.
How Long Can I Store the Cheesecake Tacos?
They’re best enjoyed fresh because the taco shells can get soft over time. You can store assembled tacos in the fridge for up to 1 day, but if possible, keep the shells and filling separate and assemble just before serving.
Can I Substitute the Graham Cracker Crust?
Absolutely! You can use crushed digestive biscuits, vanilla wafers, or even crushed pretzels for a salty-sweet twist. Just press the crumbs gently onto the shells as you would with graham crackers.
Is There a Way to Make the Filling Ahead of Time?
Yes! The cheesecake filling can be made 1-2 days in advance and kept covered in the fridge. Give it a quick whisk before assembling to keep it light and fluffy.