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Strawberry crunch cheesecake tacos with creamy filling, fresh strawberry slices, and graham cracker crumbs

Strawberry Crunch Cheesecake Tacos with Fresh Strawberry Slices

Strawberry crunch cheesecake tacos combine crisp or soft taco shells with a creamy, sweet strawberry cheesecake filling and a fresh, crunchy topping. They’re an easy, quick dessert with a fun presentation for gatherings or a special treat.
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings: 4
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cheesecake Filling
  • 8 oz (227 g) cream cheese
  • 1 cup powdered sugar
  • 1/2 cup strawberry puree
  • 1 cup whipped cream
  • 1 teaspoon vanilla extract
Taco Shells
  • Taco shells, crisp or soft
  • Butter, for toasting shells
Toppings
  • 1/3 cup crushed graham crackers
  • Fresh strawberries, sliced

Method
 

Preparation
  1. Beat the cream cheese, powdered sugar, and vanilla extract in a mixing bowl until the mixture is smooth.
  2. Gently fold the whipped cream and strawberry puree into the cream cheese mixture until fully incorporated.
Shell Preparation
  1. For crisp shells, toast the taco shells with butter as needed. Do not toast soft shells.
Assembly
  1. Spoon the strawberry cheesecake filling into each taco shell.
  2. Finish with crushed graham crackers and sliced fresh strawberries.
Serving
  1. Serve the cheesecake tacos chilled.

Notes

Keep the cheesecake filling and taco shells separate in the refrigerator for storage, then assemble them just before serving. Leftovers can be refrigerated for up to 2 days.