Go Back

Strawberry Crunch Cheesecake Tacos

Delicious taco-shaped cookie shells filled with a creamy cheesecake filling and topped with fresh strawberries and graham cracker crunch.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 30 minutes
Servings: 8 tacos
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Method Notes

Ingredients
  

Cheesecake Filling
  • 1 package cream cheese (8 oz) Ensure the cream cheese is at room temperature
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup whipped cream Do not overmix with cheesecake mixture
  • 1 cup crushed strawberries
Cookie Shells and Crunch Topping
  • 1 package taco-shaped cookie shells
  • 1 cup crushed graham crackers
  • 1/4 cup melted butter Mix with graham crackers
  • Fresh strawberries for garnish

Method
 

Prepare Your Filling
  1. In a bowl, beat the cream cheese until smooth.
  2. Gradually mix in the powdered sugar and vanilla extract until fully combined.
  3. Gently fold in the whipped cream until the mixture is light and fluffy.
  4. Lastly, add in the crushed strawberries and stir carefully to keep that airy texture.
Make the Crunch Topping
  1. In a separate bowl, combine the crushed graham crackers and melted butter. Mix well until the crumbs are evenly coated.
Assemble Your Tacos
  1. Take one taco shell and fill it generously with the cheesecake mixture.
  2. Sprinkle a spoonful of the graham cracker crunch on top of the filling.
  3. Garnish with a fresh strawberry on top to elevate both the look and taste.
Serve and Enjoy
  1. Present your beautifully assembled Strawberry Crunch Cheesecake Tacos on a platter and watch them disappear before your eyes!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For best texture, enjoy fresh.