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Strawberry Crunch Cheesecake Tacos

Strawberry Crunch Cheesecake Tacos: A Fun No-Bake Delight

These Strawberry Crunch Cheesecake Tacos are a fun, no-bake dessert that combines a crunchy graham cracker shell with creamy strawberry cheesecake filling.
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Prep Time 30 minutes
Chill Time 2 hours
Total Time 2 hours 30 minutes
Servings: 8 tacos
Course: Dessert
Calories: 260
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Filling
  • 8 ounces Cream Cheese Provides creaminess and structure; substitute with mascarpone for a lighter texture.
  • 1/2 cup Granulated Sugar Adds sweetness; can be reduced for a less sweet dessert.
  • 1 teaspoon Vanilla Extract Enhances flavor; use almond extract for a different flavor profile.
  • 1/4 cup Heavy Cream Adds richness and creaminess; substitute with whipped coconut cream for a dairy-free option.
  • 1 cup Fresh Strawberries, finely chopped Adds fresh flavor and texture; can replace with other berries like raspberries or blueberries.
For the Taco Shells
  • 1 1/2 cups Graham Cracker Crumbs Forms the taco shell; use crushed cookies or digestive biscuits as an alternative.
  • 1/4 cup Unsalted Butter, melted Binds the crumbs; coconut oil can be used as a dairy-free substitute.
For the Garnish
  • 1/4 cup Chopped Toasted Pecans Optional; adds crunch; substitute with almonds, walnuts, or omit for nut-free.
  • Additional Chopped Strawberries Optional garnish for decoration and added flavor.

Equipment

  • Mixing bowl
  • Spatula
  • taco-shaped molds
  • Whisk
  • measuring cups and spoons

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, beat the softened cream cheese until it's smooth and creamy, about 2-3 minutes. Gradually mix in the granulated sugar and vanilla extract until fully combined.
  2. In a separate bowl, pour the heavy cream and whip it until soft peaks form, taking about 2-4 minutes. Gently fold this whipped cream into the cream cheese mixture.
  3. In another bowl, combine the graham cracker crumbs and melted butter, mixing it well for 1-2 minutes until the crumbs are fully moistened.
  4. Divide the graham cracker mixture evenly into 8 taco-shaped molds or muffin tins. Firmly press the mixture into the molds using your fingers or the back of a spoon.
  5. Place the taco-shaped molds in the refrigerator and chill for at least 2 hours, allowing the crusts to set firmly.
  6. Once the shells have chilled and set properly, carefully remove them from the molds. Fill each taco shell with the creamy cheesecake filling.
  7. Sprinkle the chopped toasted pecans over the filled tacos for added crunch and flavor.
  8. Finish off your tacos by garnishing with additional chopped strawberries. Serve them chilled.

Nutrition

Serving: 1tacoCalories: 260kcalCarbohydrates: 28gProtein: 4gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 400IUVitamin C: 10mgCalcium: 50mgIron: 0.5mg

Notes

For the best texture and taste, prepare the cheesecake filling and taco shells in advance. Assemble the tacos just before serving.

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