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- 1 cup graham cracker crumbs - 1/2 cup unsalted butter, melted - 2 cups cream cheese, softened - 1 cup powdered sugar - 1 teaspoon vanilla extract - 1/2 cup heavy whipping cream - 1 cup fresh strawberries, diced - 1/4 cup strawberry sauce (store-bought or homemade) - 12 mini taco shells - Whipped cream, for topping - Fresh mint leaves, for garnish When measuring graham cracker crumbs, crush the crackers first. Use a food processor or a rolling pin. For butter, melt it in the microwave for about 30 seconds. Cream cheese should be at room temperature. This makes it easier to mix. Heavy cream should be cold for the best whipping results. Use a liquid measuring cup for liquids and a dry measuring cup for solid ingredients. For graham cracker crumbs, I love using Nabisco. Their flavor is classic and sweet. For cream cheese, Philadelphia is a trusted brand that works well. If you want rich whipped cream, try Land O'Lakes. For strawberry sauce, Smucker's is a great store-bought option. You can also make your own sauce by blending fresh strawberries with a bit of sugar. {{ingredient_image_1}} To start, gather your graham cracker crumbs and melted butter. In a mixing bowl, combine these two ingredients. Mix until the crumbs are well coated. Now, press this mixture into each taco shell. Make sure to cover the bottom and sides. Bake the shells at 350°F for 5 to 7 minutes. They should turn golden brown. Once done, let them cool completely. This crunchy base adds a great texture to your tacos. Next, take your softened cream cheese and place it in a large bowl. Beat it with an electric mixer until it's smooth. Gradually add in the powdered sugar and vanilla extract. Keep mixing until everything is well combined. This mixture should be creamy and thick. It is the heart of our cheesecake tacos, so take your time to get it right. In another bowl, pour in the heavy cream. Use a whisk or mixer to whip it until soft peaks form. This can take a few minutes. Once ready, carefully fold the whipped cream into the cheesecake mixture. Be gentle to keep the cream light and airy. This makes the filling rich and fluffy, which is key for a delicious dessert. Start by grabbing your cooled taco shells. I love using mini taco shells for these treats. They are the perfect size for a sweet bite. Use a piping bag or a spoon to fill each shell with the cheesecake mixture. Aim for a generous amount, but don't overfill. You want to leave room for toppings later. Next, take your diced strawberries and sprinkle them over the cheesecake filling. Fresh strawberries add a nice burst of flavor. They also bring a lovely color to your tacos. Now, drizzle the strawberry sauce over the strawberries. This adds sweetness and makes the tacos look fancy. You can use store-bought sauce or make your own if you prefer. Finally, it’s time to add the whipped cream. Use a dollop on each taco for a creamy finish. I like to make sure it covers the strawberries slightly. For an extra touch, add a fresh mint leaf on top. This not only looks pretty but adds a hint of refreshing flavor. Now your Strawberry Crunch Cheesecake Tacos are ready to chill! Pro Tips Chill the Cheesecake Filling: Before piping the cheesecake filling into the taco shells, chill it for about 10 minutes. This will help it hold its shape better when you assemble the tacos. Use Fresh Strawberries: For the best flavor and texture, use fresh, ripe strawberries. If they are not in season, consider using frozen strawberries but thaw and drain them well to avoid excess moisture. Experiment with Flavors: Feel free to swap out strawberries for other fruits like blueberries or raspberries, or even add a splash of lemon juice to the cheesecake filling for a zesty twist. Presentation Matters: For an elegant touch, serve the tacos on a colorful platter and garnish with edible flowers or additional mint leaves to impress your guests. {{image_2}} To get that perfect cheesecake texture, use softened cream cheese. This makes it smooth. Beat it well with the mixer until creamy. Add powdered sugar slowly. Mixing it in gradually helps avoid lumps. Fold in whipped cream gently. This keeps the filling light and fluffy. To prevent soggy taco shells, bake them first. Coat them with the graham cracker mixture. Bake at 350°F for 5-7 minutes. This makes them crunchy. Once cooled, fill them right before serving. This keeps the shells from getting too wet. For a stunning display, use a vibrant platter. Arrange the tacos neatly, with some space in between. Drizzle extra strawberry sauce on the platter edges. Sprinkle crumbled graham crackers on top. Add fresh mint leaves for color. Serve chilled for the best experience. You can swap strawberries for other fruits in these tacos. Ripe peaches or fresh blueberries work well. You can also use raspberries for a tangy touch. Each fruit brings its own flavor and sweetness. Just make sure the fruit is fresh. This keeps the taste bright and lively. Add fun flavors to your cheesecake filling. Try mixing in lemon zest for a citrus kick or a splash of almond extract for a nutty twist. Chocolate lovers can fold in cocoa powder or melted chocolate. These flavors change the whole vibe of your tacos. It makes them even more exciting and personalized. Want to make this dish gluten-free? Use gluten-free graham cracker crumbs for the base. Many brands offer these tasty options. You can also use almond flour mixed with a bit of cinnamon. For taco shells, look for gluten-free tortillas. This way, everyone can enjoy these tasty treats without worry. To keep your Strawberry Crunch Cheesecake Tacos fresh, store them in an airtight container. Place wax paper or plastic wrap between the layers to avoid sticking. Keep the tacos in the fridge for up to three days. The longer they sit, the softer the shells may become. If you want to keep them crisp, store the filling and shells separately. These tacos taste best when chilled. Serve them straight from the fridge. This makes the cheesecake filling cool and refreshing. If you have leftovers, make sure to chill them again before serving. These tacos pair well with a variety of drinks. Try serving them with a glass of cold milk or a fruity lemonade. Sparkling water with lemon also complements the sweet flavors. For adults, a light rosé or a sweet dessert wine can enhance the taste experience. This blog post shared how to make delicious cheesecake tacos. You learned about key ingredients, measurement tips, and top brands. The step-by-step guide helped you prepare the crunch base, filling, and whipped cream. I offered tips to avoid soggy shells and gave presentation ideas. You explored variations with different fruits and gluten-free options. Lastly, you now know how to store leftovers and pair drinks. Enjoy making these tasty treats with confidence!

Strawberry Crunch Cheesecake Tacos

Delicious cheesecake filling in a crunchy taco shell topped with fresh strawberries and strawberry sauce.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 7 minutes
Total Time 37 minutes
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

  • 1 cup graham cracker crumbs
  • 0.5 cup unsalted butter, melted
  • 2 cups cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 0.5 cup heavy whipping cream
  • 1 cup fresh strawberries, diced
  • 0.25 cup strawberry sauce
  • 12 mini taco shells mini taco shells
  • none Whipped cream, for topping
  • none Fresh mint leaves, for garnish

Instructions
 

  • Prepare the Crunch Base: In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are thoroughly coated. Press the mixture into the bottom and sides of each taco shell to form a crunchy layer. Bake at 350°F (175°C) for 5-7 minutes until golden, then allow to cool completely.
  • Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the powdered sugar and vanilla extract, beating until well combined.
  • Whip the Cream: In another bowl, whip the heavy cream until soft peaks form. Carefully fold the whipped cream into the cheesecake mixture until fully incorporated, making sure not to deflate the whipped cream.
  • Assemble the Tacos: Once the shells have cooled, add a layer of the cheesecake filling to each taco shell using a piping bag or a spoon. Add a layer of diced strawberries on top of the filling for freshness and flavor.
  • Drizzle with Strawberry Sauce: Take the strawberry sauce and drizzle it generously over the tacos. This not only adds sweetness but also a beautiful finish.
  • Add Whipped Cream: Top each taco with a dollop of whipped cream and garnish with a fresh mint leaf for an elegant touch.
  • Chill: Place the assembled tacos in the refrigerator for at least 30 minutes to allow the filling to set and flavors to meld together.

Notes

Arrange the tacos on a vibrant platter, drizzling extra strawberry sauce along the edges and sprinkling some crumbled graham crackers for added texture. Serve chilled for a delightful, refreshing treat!
Keyword cheesecake, dessert, strawberry, tacos