why make this recipe
This taco idea feels playful and cozy. It takes two favorite things and makes them fun. The filling is fluffy and creamy. The shells add crunch. You can make these in minutes for a casual dessert or a party treat. If you like layering flavors, you might also enjoy my take on strawberry cheesecake nachos for a crowd.
how to make Strawberry Crunch Cheesecake Tacos
Ingredients:
12 taco shells, 2 cups cream cheese, softened, 1/2 cup powdered sugar, 1 teaspoon vanilla extract, 1 cup heavy whipping cream, 1 cup strawberries, diced, 1 cup crushed graham crackers, 1/4 cup butter, melted, Whipped cream for topping
Directions:
- In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
- In another bowl, mix crushed graham crackers with melted butter until well combined.
- Take a taco shell and fill it with the cheesecake mixture, then top with diced strawberries and a sprinkle of the graham cracker mixture.
- Repeat with remaining shells.
- Serve immediately with whipped cream on top.
If you want smaller bites, try the idea behind my strawberry crunch cheesecake chunks and use mini shells.
how to serve Strawberry Crunch Cheesecake Tacos
Serve these right after you fill them. They are best while the shells stay crisp. Add a dollop of whipped cream on top. A few extra diced strawberries make them bright. I like to pair them with simple cookies for a dessert board. They go nicely with softer treats like caramel cheesecake cookies for contrast.
how to store Strawberry Crunch Cheesecake Tacos
If you need to store them, keep the filling separate from the shells. Store the cheesecake filling in an airtight container in the fridge for up to 3 days. Keep the graham cracker mix in a sealed jar at room temperature. Store unused taco shells in an airtight bag to keep them crisp. Once filled, eat within a few hours so the shells do not soften.
tips to make Strawberry Crunch Cheesecake Tacos
Use room temperature cream cheese. It blends smooth faster. Whip the cream until stiff peaks form. Fold gently to keep it airy. Freeze your strawberries for a few minutes if they are very juicy. That helps keep the shells crisp. If you like extra crunch, sprinkle on a few crushed strawberry crunch cookies before serving.
variation (if any)
Swap strawberries for blueberries or raspberries. Add a spoonful of lemon curd for tang. Use chocolate taco shells for a fun twist. For a cookie-inspired topping, try the alternate crumb blend from my strawberry crunch cookies twist recipe.
FAQs
Q: Can I make the cheesecake filling ahead of time?
A: Yes. Make the filling up to 3 days ahead. Keep it chilled in an airtight container. Whip gently before filling if it loses some volume.
Q: How do I keep taco shells from getting soggy?
A: Fill them right before serving. Keep wet toppings like strawberries minimal and dry them on a paper towel first.
Q: Can I use low-fat cream cheese or whipped topping?
A: You can. Texture will be lighter and less rich. The whipped cream gives structure, so use a stabilized whipped topping if you skip full-fat cream cheese.
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Strawberry Crunch Cheesecake Tacos
- Total Time: 15 minutes
- Yield: 12 tacos 1x
- Diet: Vegetarian
Description
A playful dessert that combines creamy cheesecake filling with crunchy taco shells for a fun treat.
Ingredients
- 12 taco shells
- 2 cups cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup strawberries, diced
- 1 cup crushed graham crackers
- 1/4 cup butter, melted
- Whipped cream for topping
Instructions
- In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
- In another bowl, mix crushed graham crackers with melted butter until well combined.
- Take a taco shell and fill it with the cheesecake mixture, then top with diced strawberries and a sprinkle of the graham cracker mixture.
- Repeat with remaining shells.
- Serve immediately with whipped cream on top.
Notes
Serve these tacos right after filling for the best crunch. You can store the filling separately to maintain the crisp of the shells.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: cheesecake, tacos, dessert, strawberries
