Strawberry Crunch Cheesecake Tacos – Easy Dessert Recipe
These Strawberry Crunch Cheesecake Tacos are a fun, easy dessert that combines creamy cheesecake, crunchy graham cracker shells, and fresh strawberries. Perfect for parties, kids, or a quick sweet treat anytime!
Ingredients
Crunchy Taco Shells
- 1½ cups crushed graham crackers or digestive biscuits
- ¼ cup coconut oil or unsalted butter
- 2 tbsp chopped almonds or pecans
Cheesecake Filling
- 8 ounce cream cheese
- ⅓ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup whipped cream or coconut cream
- ½ cup diced fresh strawberries
Topping & Garnish
- ¼ cup granola or toasted oats
- 2-3 tbsp strawberry sauce or jam
- Fresh sliced strawberries
Instructions
- Make the taco shells: Mix crushed graham crackers with melted butter or coconut oil and chopped nuts. Press into taco molds or small cups. Bake at 350°F (175°C) for 7–9 minutes, or chill in the freezer for 30–40 minutes for a no-bake version.
- Prepare the cheesecake filling: Beat cream cheese until smooth. Add powdered sugar and vanilla extract. Gently fold in whipped cream and diced strawberries.
- Assemble the tacos: Spoon or pipe cheesecake filling into cooled shells. Sprinkle granola or toasted oats on top. Drizzle with strawberry sauce or jam.
- Garnish and serve: Top with fresh sliced strawberries. Serve immediately for maximum crunch or chill for 20–30 minutes for firmer texture.
Pro Tips
- Use firm, ripe strawberries; macerate with sugar and lemon for extra flavor.
- Beat cream cheese at room temperature for a smooth filling.
- Pipe filling for a clean, professional look; add granola or toasted coconut for texture.
- Chill shells before filling to maintain crunch.
Storage Tips
- Keep tacos in a sealed container in the fridge for up to 48 hours.
- Store shells separately for best crunch.
- Avoid stacking tacos to prevent breaking.