Strawberry Crunch Cheesecake Tacos are a fun and sweet twist on a classic dessert. Imagine creamy cheesecake filling nestled inside a crispy taco shell, all topped with fresh strawberries and a delightful crunch that adds the perfect texture. It’s like summer in every bite, combining smooth, fruity, and crispy all at once.
I love making these tacos when I want something that feels special but is also easy to serve. The crunchy shells make them perfect for holding in your hand—no forks needed! One tip I’ve found helpful is to chill the cheesecake filling well before scooping it into the shells, so it stays nice and firm. It makes every bite just right.
These tacos are always a hit with friends and family, especially during warm weather or at casual get-togethers. I like to set out a little strawberry sauce on the side for dipping or drizzling, which adds a little extra fresh flavor. If you want a fun dessert that’s different but still comforting, these strawberry crunch cheesecake tacos are a winner every time.
Key Ingredients & Substitutions
Graham cracker crumbs: These form the crunchy taco shells. If you can’t find graham crackers, use digestive biscuits or vanilla wafers crushed finely. They add a nice sweetness and sturdy texture.
Cream cheese: It gives the cheesecake filling its creamy, tangy flavor. For a lighter option, try using Neufchâtel cheese or blending half cream cheese with Greek yogurt.
Heavy whipping cream: Whipped cream folds in to make the filling light and fluffy. If you want a dairy-free version, coconut cream whipped can work well here.
Strawberries & jam: Fresh strawberries provide juicy freshness, while the jam adds extra sweetness and shine. If strawberries aren’t in season, raspberries or blueberry preserves can be great substitutes.
How Do You Shape and Set the Graham Cracker Taco Shells?
Making taco-shaped shells from graham cracker crumbs needs a bit of patience but is worth it for that crunch. Here’s how:
- Mix crumbs, sugar, and melted butter until the texture holds when pressed.
- Press the crumb mixture firmly into taco-shaped molds or carefully over the outside of tortilla-shaped forms.
- Chill the shells in the fridge for at least 15 minutes to let the butter harden and hold the shape.
- Gently remove the shells from molds or forms to keep them intact.
If your shells crack, press the crumbs gently while chilling or try chilling a bit longer. This step is key for crisp, sturdy shells that hold the creamy filling well.
Equipment You’ll Need
- Mixing bowls – I use these for mixing the crust and the cheesecake filling; they’re handy and come in multiple sizes.
- Food processor or hammer and zip-top bag – to crush the graham crackers evenly. A food processor makes this quick and easy!
- Measuring cups and spoons – for accurate measurements of ingredients.
- Rolling pin or flat-bottomed glass – to press the graham cracker mixture into the taco molds or forms.
- Taco-shaped molds or tortilla forms – to shape the crumb mixture into taco shells, or use a clean paper towel roll cut into segments as an alternative.
- Hand mixer or stand mixer – for whipping the heavy cream to fluffy peaks.
- Piping bag or spoon – to fill the shells with cheesecake filling neatly.
- Small saucepan – to warm the strawberry jam for drizzling.
Flavor Variations & Add-Ins
- Proteins: Stir in chopped strawberries or blueberries into the cheesecake filling for extra fruit flavor, or add crushed cookies for a different crunch.
- Cheeses: Mix in mascarpone or ricotta for a softer, richer cheesecake filling.
- Fresh Fruits: Top with sliced kiwi, bananas, or mango for tropical twists.
- Spices & Extracts: Add a touch of lemon zest or a splash of almond extract to customize the cheesecake flavor.
Strawberry Crunch Cheesecake Tacos
Ingredients You’ll Need:
For the Taco Shells:
- 1 1/2 cups graham cracker crumbs
- 3 tbsp granulated sugar
- 6 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream, cold
- 1 tbsp granulated sugar (for whipped cream)
Toppings:
- 1 1/2 cups fresh strawberries, sliced
- 1/4 cup strawberry jam or preserves (warmed slightly for drizzling)
- Fresh whole strawberries, for garnish (optional)
How Much Time Will You Need?
This dessert takes about 20 minutes to prepare, plus at least 15 minutes chilling time to set the taco shells. Assembly is quick, so you can enjoy these tasty treats in about 40 minutes total.
Step-by-Step Instructions:
1. Prepare the Taco Shells:
In a medium bowl, mix graham cracker crumbs and sugar. Pour in melted butter and stir until well combined and crumbly but holds together when pressed. Press this mixture firmly onto both sides of taco-shaped molds or tortilla shell forms. Chill in the refrigerator for at least 15 minutes to set and harden.
2. Make the Cheesecake Filling:
Beat the softened cream cheese in a bowl until smooth and creamy. Add powdered sugar and vanilla extract, mixing well. In a separate chilled bowl, whip the heavy cream and sugar until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
3. Assemble the Cheesecake Tacos:
Carefully remove the graham cracker taco shells from the molds. Fill each shell with the cheesecake filling using a spoon or piping bag.
4. Top with Strawberries and Jam:
Arrange the sliced fresh strawberries on top of the filling in each taco. Drizzle warmed strawberry jam over the strawberries for a glossy, sweet finish.
5. Serve and Enjoy:
Optionally, garnish your plate with whole fresh strawberries. Serve these delightful cheesecake tacos immediately for the best texture or keep them chilled until you’re ready to enjoy.
Can I Make the Cheesecake Filling Ahead of Time?
Yes! You can prepare the cheesecake filling a day in advance and keep it covered in the fridge. Just give it a quick stir before filling the taco shells.
How Do I Store Leftover Strawberry Crunch Cheesecake Tacos?
Store assembled tacos in an airtight container in the refrigerator for up to 2 days. To prevent soggy shells, store the shells and filling separately and assemble just before serving.
Can I Substitute the Graham Cracker Crust?
Absolutely! You can use crushed vanilla wafers, digestive biscuits, or even crushed pretzels for a sweet and salty twist. Just press them firmly with melted butter to form the shells.
What’s the Best Way to Warm Strawberry Jam for Drizzling?
Warm the strawberry jam gently in a small saucepan over low heat or microwave it in short bursts, stirring in between, until it’s smooth and drizzle-friendly.