These strawberry crunch cheesecake tacos are a fun, no-bake dessert that looks festive and tastes like a bite of summer. Crisp taco-shaped cookie shells hold a silky, tangy cheesecake filling, crunchy graham crumbs and bright fresh strawberries. They are quick to assemble, creamy and crunchy at the same time, and make a great party treat or easy weeknight dessert.
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Servings: 8 tacos
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 520 kcal
- Protein: 6 g
- Carbohydrates: 40 g
- Fat: 36 g
- Fiber: 1 g
- Sugar: 22 g
- Sodium: 260 mg
Why Make This Strawberry Crunch Cheesecake Tacos
You should make these tacos because they combine creamy cheesecake flavor with crisp texture and fresh fruit. They take very little time and no oven. The contrast of silky filling, crunchy crumb sprinkle and juicy strawberries makes each bite interesting. They are colorful, kid-friendly and great for summer gatherings or a quick dessert when you want something special without fuss.
How to Make Strawberry Crunch Cheesecake Tacos
Follow simple steps to get smooth filling and neat tacos. Chill shells briefly if you want extra crispness. Use room-temperature cream cheese so the filling whips up light and smooth. Work gently when folding whipped cream into the cream cheese to keep the mixture airy.
Ingredients:
- 1 package of taco-shaped cookie shells
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup strawberries, chopped
- 1 cup crushed graham crackers
- 2 tablespoons butter, melted
- Fresh strawberries for garnish
Directions:
Step 1: Preparation
In a mixing bowl, beat the cream cheese until smooth. Make sure the cream cheese is at room temperature so it blends without lumps.
Step 2: Mixing
Add powdered sugar and vanilla extract, and mix until well combined. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture to keep the filling light and airy.
Step 3: Cooking
Spoon the cheesecake filling into the taco shells. In another bowl, combine crushed graham crackers with melted butter. Sprinkle the graham cracker mixture over the filled taco shells to add crunch and a toasty flavor.
Step 4: Finishing
Top with chopped strawberries and garnish with fresh strawberries. Serve immediately and enjoy!
How to Serve Strawberry Crunch Cheesecake Tacos
Serve them on a platter lined with parchment. Arrange additional fresh strawberries and a few mint leaves for color. These tacos are best served chilled or at cool room temperature. Pair them with cold coffee, iced tea, or a light sparkling wine for a special touch. For parties, set up an assembly station so guests can top their own tacos.
How to Store Strawberry Crunch Cheesecake Tacos
- Short term: Store assembled tacos in an airtight container in the refrigerator for up to 24 hours. Eat within a day to keep the cookie shells as crisp as possible.
- If you need to store longer: Keep the filling in a sealed container up to 3 days and store shells separately. Assemble just before serving.
- Freezing: Not recommended for assembled tacos—the texture of whipped filling and cookie shells will change. You can freeze the filling (not whipped to peaks) for up to 1 month; thaw overnight in the fridge and re-whip briefly if needed.
Expert Tips for Perfect Strawberry Crunch Cheesecake Tacos
- Use full-fat cream cheese for the creamiest texture. Low-fat options can be thinner.
- Beat cream cheese until totally smooth before adding sugar to avoid lumps.
- Chill your mixing bowl and beaters for the whipped cream for faster results.
- Fold whipped cream gently in thirds to keep the filling light.
- If taco shells are soft, briefly bake them at 325°F (160°C) for 3–4 minutes to re-crisp, then cool before filling.
- For extra crunch, toast the graham crumbs in a dry pan for 2 minutes before mixing with butter.
- Substitute mascarpone for cream cheese for a milder, silkier filling.
- Reduce powdered sugar to 3/4 cup if you prefer less sweet.
Delicious Variations
- Lemon-Blueberry: Add 1 tablespoon lemon zest to the filling and swap strawberries for blueberries.
- Nutty Crunch: Mix chopped toasted almonds or pecans into the graham crumb topping.
- Chocolate Drizzle: Drizzle melted dark chocolate over the finished tacos for a rich twist.
- Strawberry-Balsamic: Toss chopped strawberries with a teaspoon of balsamic and a pinch of black pepper for a gourmet edge.
- Vegan Option: Use vegan cream cheese, whipped coconut cream, and vegan cookie shells.
Frequently Asked Questions
Q: How far in advance can I make these?
A: Assemble just before serving for the crispiest shells. You can prepare the filling up to 3 days ahead and store it in the fridge. Keep shells separate and fill within a day.
Q: My filling is too runny. What can I do?
A: Make sure the cream cheese is softened but not melted. Whip the heavy cream to stiff peaks. If still loose, chill the filled tacos for 30 minutes to let the filling firm up.
Q: Can I use frozen strawberries?
A: Yes, but thaw and drain them well so they don’t make the filling watery. Pat dry with paper towels before adding.
Q: How can I make these less sweet?
A: Reduce the powdered sugar to 3/4 cup or use a blend of powdered sugar and a little lemon juice to balance sweetness.
Q: Can I make a larger batch for a party?
A: Yes. Double the filling and graham crumb amounts. Keep shells separate and fill on the day of the event for best texture.
Q: Will the shells get soggy?
A: They can if filled too far in advance. To limit sogginess, store shells separately and fill shortly before serving, or re-crisp them briefly in a low oven.
Q: Can I use a different shell, like waffle cones?
A: Yes. Waffle taco shells or thin sugar cookies work too. Adjust presentation and assembly to fit the shell shape.
Conclusion
These Strawberry Crunch Cheesecake Tacos are a quick, showy dessert that combines creamy, tangy filling with crunchy crumbs and bright berries — perfect for weeknights or celebrations. If you want inspiration or a detailed visual guide, see this helpful resource: Strawberry Crunch Cheesecake Tacos Is My Number 1 Dessert. Give them a try — they’re fun to make and delicious to eat.
Print
Strawberry Crunch Cheesecake Tacos
- Total Time: 20 minutes
- Yield: 8 tacos 1x
- Diet: Vegetarian
Description
A fun, no-bake dessert featuring taco-shaped cookie shells filled with a silky cheesecake filling, crunchy graham crumbs, and fresh strawberries.
Ingredients
- 1 package of taco-shaped cookie shells
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup strawberries, chopped
- 1 cup crushed graham crackers
- 2 tablespoons butter, melted
- Fresh strawberries for garnish
Instructions
- In a mixing bowl, beat the cream cheese until smooth, ensuring it is at room temperature.
- Add powdered sugar and vanilla extract, and mix until well combined. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
- Spoon the cheesecake filling into the taco shells. Combine crushed graham crackers with melted butter and sprinkle over the filled taco shells.
- Top with chopped strawberries and garnish with fresh strawberries. Serve immediately.
Notes
For extra crunch, toast the graham crumbs before mixing with butter. Use full-fat cream cheese for best results. Assemble tacos shortly before serving to keep shells crisp.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 520
- Sugar: 22g
- Sodium: 260mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg
