Strawberry Crunch Cheesecake Tacos are a fun and fresh twist on a classic dessert. Imagine crispy taco shells filled with creamy cheesecake, fresh strawberries, and a delightful crunchy topping that adds just the right amount of texture. They’re colorful, sweet, and totally shareable—perfect for a sunny day or a casual get-together.
I love making these when I want something that feels special but isn’t fussy. The best part? You can prepare the cheesecake filling ahead of time and assemble the tacos right before serving, so everything stays nice and fresh. I usually sprinkle a bit of extra crunch on top—maybe crushed nuts or graham cracker crumbs—to add that little surprise with every bite.
One of my favorite ways to serve these is at a summer barbecue or a picnic, where these tacos bring smiles all around. They’re light enough after a big meal but still satisfy that sweet tooth. If you’re looking for a dessert that’s easy to eat and full of fresh berry goodness, these strawberry crunch cheesecake tacos are definitely a winner!
Key Ingredients & Substitutions
Graham Crackers: These form the taco shells. If you can’t find graham crackers, digestive biscuits or vanilla wafer cookies crushed and shaped carefully work too. Just warm gently to make them pliable before shaping.
Cream Cheese: The star of the filling—choose full-fat cream cheese for the best creamy texture. For a lighter version, mix half cream cheese with Greek yogurt, but it won’t be as thick.
Heavy Whipping Cream: This is whipped to add fluffiness. If you want to cut calories, try whipping aquafaba (chickpea brine) as a dairy-free alternative, but the texture changes.
Strawberries and Strawberry Jam: Fresh strawberries provide brightness, while jam adds sweetness and a glossy topping. If fresh berries aren’t in season, frozen berries thawed and drained work well too.
Crunchy Topping: Crushed graham crackers offer a mellow crunch, but chopped nuts like pecans or almonds add extra flavor and texture. I like adding pecans for a nutty bite.
How Do You Shape Crispy Graham Cracker Taco Shells Without Breaking?
Graham crackers are delicate, so shaping them into tacos takes care. Here’s my go-to method to get a perfect shell:
- Warm them slightly: Place crackers in a low oven (around 250°F/120°C) for 3-5 minutes. This makes them more flexible but not softened.
- Quickly drape: Use the bars of a wooden spoon or inverted wire rack to drape the crackers gently into a taco shape right after warming.
- Set to cool: Let them cool completely while shaped—this hardens them in taco form.
- Handle with care: Avoid over-warming or forcing them, as this can cause cracking.
This method helps keep the shells crispy and avoids crumbling, making the perfect base for your cheesecake and strawberry filling.
Equipment You’ll Need
- Oven – To warm and shape the graham crackers into taco shells. I find gentle heating makes them more flexible.
- Wooden spoon or wire rack – To drape the crackers over and shape the taco shells. Easy to use for creating a curved shape.
- Mixing bowls – For making the cheesecake filling. I use a large bowl for mixing the cream cheese and sugar, and a smaller one for whipping the cream.
- Electric hand or stand mixer – To whip the heavy cream to stiff peaks. Makes the process quick and smooth.
- Spoons or piping bag – To fill the taco shells with cheesecake. Easy to control the filling.
- Small saucepan – For warming the strawberry jam. I like using a small pan so it doesn’t burn.
- Serving platter – For arranging and serving the tacos. Keeps everything neat and accessible.
Flavor Variations & Add-Ins
- Change the fruit: Use blueberries, raspberries, or mixed berries instead of strawberries for a different fruity flavor.
- Different toppings: Sprinkle crushed nuts, chocolate chips, or crushed cookies on top for added crunch and flavor variation.
- Flavorful fillings: Mix in a bit of lemon zest or orange extract into the cheesecake filling for a citrus twist.
- Dress it up: Drizzle chocolate or caramel sauce over the finished tacos for extra sweetness and richness.
Strawberry Crunch Cheesecake Tacos
Ingredients You’ll Need:
For The Taco Shells:
- 12 graham crackers (for taco shells)
For The Cheesecake Filling:
- 8 oz (225g) cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
For The Topping:
- 1 cup sliced fresh strawberries
- 1/2 cup strawberry jam or preserves
- 1/2 cup crushed graham crackers or crushed pecans (for crunch)
- Optional: fresh whole strawberries for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare plus a little time to warm and shape the graham cracker shells. You’ll spend some time mixing the creamy filling and assembling the tacos, and then they’re ready to enjoy right away!
Step-by-Step Instructions:
1. Make the Taco Shells:
Preheat your oven to 350°F (175°C). Carefully break the graham crackers into large rectangles or use pre-made taco-shaped shells. If you need to shape them, gently warm the crackers to make them flexible, then drape them over the bars of a wooden spoon or an inverted wire rack to form a taco shape. Let them cool and harden before filling.
2. Prepare the Cheesecake Filling:
In a large bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream gently into the cream cheese mixture until light and fluffy.
3. Prepare the Strawberries:
Slice the fresh strawberries thinly. Warm the strawberry jam gently in a small saucepan until it becomes syrupy and easy to drizzle.
4. Assemble the Tacos:
Fill each graham cracker shell with the cheesecake filling, spreading or piping it evenly. Drizzle warm strawberry jam over the filling, then layer with sliced strawberries.
5. Add the Crunch:
Sprinkle the topping of crushed graham crackers or pecans over the strawberries and filling for an added crunchy texture.
6. Serve:
Arrange the cheesecake tacos on a serving plate and garnish with fresh whole strawberries if you like. Serve immediately to enjoy the perfect balance of creamy filling, fresh fruit, and crunchy shells.
Can I Use Store-Bought Graham Cracker Taco Shells?
Yes! If you find pre-shaped graham cracker taco shells, they’re perfect and save time. Just fill and serve them cold for the best crunch.
How Long Can I Store Assembled Tacos?
It’s best to assemble these tacos right before serving to keep the shells crispy. If you must store, fill them and keep refrigerated in an airtight container for up to 4 hours, but the shells may soften.
Can I Substitute Fresh Strawberries with Frozen?
You can use frozen strawberries; just thaw and drain any excess juice before slicing and adding. This prevents soggy filling and keeps the tacos fresh.
What Can I Use Instead of Heavy Whipping Cream?
If you don’t have heavy cream, you can try whipping coconut cream for a dairy-free option, though the texture and flavor will be a little different but still delicious!
