Go Back
–+ servings
Strawberry Crunch Cheesecake Tacos

Sweet and Crunchy Strawberry Crunch Cheesecake Tacos Delight

Enjoy a delightful twist on cheesecake with these Strawberry Crunch Cheesecake Tacos, a creative handheld dessert that’s fun and delicious.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 25 minutes
Servings: 6 tacos
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Filling
  • 8 oz Cream Cheese softened
  • 1/2 cup Granulated Sugar can substitute with low-calorie sweetener
  • 1 tsp Vanilla Extract
  • 1 cup Heavy Cream can use coconut cream for dairy-free option
  • 1 cup Fresh Strawberries finely chopped; frozen can be used if thawed and dried
For the Taco Shells
  • 1 cup Graham Cracker Crumbs gluten-free crumbs can be used
  • 1/4 cup Unsalted Butter melted; margarine can be used as an alternative
For Toppings
  • 1/4 cup Chopped Toasted Pecans optional, can substitute with almonds or walnuts
  • 1/2 cup Additional Chopped Strawberries optional, for garnish

Equipment

  • Electric mixer
  • Mixing bowls
  • spatula
  • taco molds or muffin tins

Method
 

Step-by-Step Instructions
  1. In a medium mixing bowl, beat softened cream cheese using an electric mixer on medium speed until smooth and creamy, about 2 minutes. Gradually mix in granulated sugar and vanilla extract until well combined and fluffy.
  2. Gently fold in heavy cream into the cheesecake mixture using a spatula until just combined, then add finely chopped fresh strawberries and blend them evenly throughout the filling.
  3. In a separate bowl, combine graham cracker crumbs and melted unsalted butter. Mix well until the texture resembles coarse sand.
  4. Press the graham cracker mixture firmly into taco-shaped molds or lightly greased muffin tins, creating an even layer about 1/4-inch thick.
  5. Bake the shells at 350°F (175°C) for about 10 minutes, or until golden and firm, then allow them to cool completely.
  6. Transfer the cooled taco shells to the refrigerator and chill for at least 2 hours to allow them to set completely.
  7. Once the taco shells have chilled, carefully scoop the cheesecake filling into each shell, distributing it evenly among all molds.
  8. Top each filled taco with chopped toasted pecans or additional chopped strawberries for garnish. Serve chilled.

Nutrition

Serving: 1tacoCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 500IUVitamin C: 20mgCalcium: 30mgIron: 1mg

Notes

Ensure cream cheese is at room temperature for smooth mixing. Allow taco shells to chill for at least 2 hours to maintain shape.

Tried this recipe?

Let us know how it was!