Strawberry Crunch Cheesecake Tacos are a fun twist on a classic dessert, combining creamy cheesecake, fresh strawberries, and a satisfying crunchy shell. Imagine soft, sweet cheesecake filling hugging juicy strawberries inside a crispy taco-shaped shell that’s just a little bit crunchy – it’s like dessert and a snack all rolled into one.
I love making these when I want something sweet but light enough to enjoy without feeling too heavy afterward. The crunchy taco shells add a surprise texture that makes every bite interesting, and fresh strawberries bring a nice pop of brightness. I usually make a little extra filling because it’s so tempting to eat straight from the bowl!
My favorite way to serve these is at casual get-togethers or summer parties, where everyone can grab their own taco and build it up however they like. It’s a great dessert to share, and it always gets smiles and compliments. Plus, they’re easy to hold and eat, which makes them perfect for any fun occasion.
Key Ingredients & Substitutions
Graham cracker crumbs: These add that crunchy taco shell texture. If you can’t find graham crackers, digestive biscuits or vanilla wafers can work well as a substitute.
Cream cheese: The base of the cheesecake filling. Use full-fat for the creamiest result. For a lighter option, try Neufchatel cheese, which is similar but lower in fat.
Heavy cream: Whipped for a fluffy texture in the filling. If dairy-free, coconut cream is a good alternative and adds a subtle coconut flavor.
Fresh strawberries: These give a fresh, juicy contrast. You can swap with other berries like raspberries or blueberries if you prefer or can’t find strawberries.
Strawberry jam: Adds sweetness and syrupy texture. You can use any berry jam or preserves, or even a drizzle of honey as a natural sweetener.
How Do You Make Crispy, Molded Graham Cracker Taco Shells?
Shaping the taco shells is the trickiest part. Here’s what helps:
- Mix the graham cracker crumbs with melted butter and sugar until crumbs feel like wet sand. This helps them stick together and crisp up.
- Spread the mixture thinly on parchment before baking—thin layers crisp better.
- Bake until golden but be ready to shape immediately while hot. The mix will harden as it cools, so quick shaping over a small bowl or taco mold is key.
- Let the shells cool completely before filling to keep crunchiness.
Practicing this step once or twice really helps! Once you get the feel, the crunchy taco shells become a fun and impressive part of your dessert. I find a small metal bowl or even the back of a spoon works well as a mold.
Equipment You’ll Need
- Mixing bowls – I like using different sizes for mixing the crumbs and whipped cream to keep things organized.
- Measuring cups and spoons – so everything is precise and your tacos turn out just right.
- Baking sheet – for toasting the graham cracker mixture into crispy shells.
- Parchment paper – keeps the cracker mixture from sticking and makes shaping easier.
- Small bowl or taco mold – to shape the hot cracker mixture into taco shells while they cool.
- Hand mixer or whisk – for whipping the cream and blending the cheesecake filling smoothly.
- Spatula – helpful for gently folding whipped cream into the cream cheese mixture.
- Knife and cutting board – for slicing strawberries or any other toppings you decide to add.
Flavor Variations & Add-Ins
- Swap strawberries for blueberries or raspberries to change up the fruit flavor and add different colors.
- Mix in crushed cookies or Oreo bits into the cheesecake filling for extra crunch and flavor.
- Add a splash of your favorite liqueur, like Grand Marnier or Chambord, to the strawberry mix for a grown-up twist.
- Use lemon or lime zest in the cheesecake filling to give a fresh, tangy flavor that balances the sweetness.
Strawberry Crunch Cheesecake Tacos
Ingredients You’ll Need:
For the Taco Shells:
- 2 cups graham cracker crumbs (about 12 full sheets)
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream, cold
- 1/4 cup granulated sugar (for whipping cream)
For the Strawberry Sauce:
- 1 1/2 cups fresh strawberries, sliced
- 2 tablespoons strawberry jam or preserves
- 1 tablespoon lemon juice
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, plus 10 minutes to bake and shape the taco shells, and some additional cooling time for the shells to harden properly (about 30 minutes). Overall, plan for roughly 1 hour from start to finish for best results.
Step-by-Step Instructions:
1. Prepare the Taco Shells:
Start by preheating your oven to 350°F (175°C). In a bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until the crumbs are evenly moistened. Line a baking sheet with parchment paper and spread the crumb mixture into a thin 6×4 inch rectangle. Bake it for 6-8 minutes or until golden. Once baked, carefully remove it and immediately shape the warm crumb mixture over a small inverted bowl or taco mold to form taco shells. Let them cool completely so they harden and keep their shape.
2. Make the Cheesecake Filling:
In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip the chilled heavy cream with 1/4 cup granulated sugar until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture to create a light and fluffy filling.
3. Prepare the Strawberry Sauce:
Combine the sliced strawberries, strawberry jam, and lemon juice in a small bowl. Toss gently to mix. If you like, you can mash the mixture a bit to create a syrup-like consistency, which will drizzle nicely on the tacos.
4. Assemble the Tacos:
Spoon a generous amount of the cheesecake filling inside each cooled graham cracker shell. Top with the strawberry sauce, letting some of the delicious juices drip down the sides.
5. Serve and Enjoy:
Arrange your strawberry crunch cheesecake tacos on a serving plate or wooden board. Add extra fresh strawberries on the side if you like. Serve immediately to enjoy the perfect combination of creamy filling and crunchy shells!
Can I Make the Graham Cracker Taco Shells Ahead of Time?
Yes! You can bake and shape the shells a day ahead. Store them in an airtight container at room temperature to keep them crisp until you’re ready to fill and serve.
What if I Don’t Have a Taco Mold?
No problem! Use an inverted small bowl, a rolling pin, or even the back of a large spoon to shape the shells while the graham cracker mixture is still warm and pliable.
Can I Use Frozen Strawberries?
Frozen strawberries work well but make sure to thaw and drain them first so your filling doesn’t get watery. Pat them dry with a paper towel before mixing with jam and lemon juice.
How Should I Store Leftover Cheesecake Tacos?
Because of the crunch factor, it’s best to store components separately. Keep leftover shells and filling refrigerated in airtight containers and assemble just before serving to maintain crispness.
