Strawberry Crunch Cheesecake Tacos are a fun twist on a classic dessert, combining crunchy taco shells with creamy cheesecake and fresh, juicy strawberries. The sweet, tangy cheesecake filling pairs perfectly with the crisp texture of the shell and the bright flavor of the berries, making this treat both playful and delicious.
I love making these tacos when I want something a little different but still easy to whip up. The crunch from the taco shell adds a surprising bite that makes every mouthful exciting. Plus, the fresh strawberries bring a lovely pop of color and sweetness that feels just right, especially on a sunny day.
These cheesecake tacos are great for sharing at casual get-togethers or as a special summer dessert. I usually serve them chilled, so the cheesecake stays thick and cool, and they’re perfect for eating right out of your hand—no fork needed! It’s a simple, tasty way to brighten up any dessert table.
Key Ingredients & Substitutions
Graham cracker crumbs: These give the taco shells their classic crunch and flavor. If you can’t find graham crackers, try digestive biscuits or vanilla cookies crushed finely. Butter helps hold them together.
Cream cheese: This is the base of the cheesecake filling, giving it a rich and creamy texture. For a lighter option, try using whipped cream cheese or a blend of cream cheese and Greek yogurt.
Whipped topping: Adds fluffiness and lightness to the filling. You can use homemade whipped cream, or a dairy-free whip if needed. Just fold gently to keep the air in.
Strawberries & preserves: Fresh strawberries add freshness and a juicy bite, while the preserves give a sweet, syrupy contrast. If strawberries aren’t in season, blueberries or raspberries work well too.
How Do You Shape and Bake the Graham Cracker Taco Shells Without Cracking?
Shaping crunchy taco shells from graham cracker crumbs takes care to avoid cracks. Here’s how I do it:
- Mix crumbs, sugar, and melted butter until it feels like wet sand – it should hold together when pressed.
- Press firmly and evenly on both sides of your taco molds to form a sturdy shell. Don’t leave thin spots.
- Bake at 350°F for about 10 minutes until golden and crisp. Let shells cool fully in molds to keep their shape.
- Remove gently to avoid breaking. If cracks form, use them as “taco chips” for dipping!
Patience is key here—press firmly and handle gently. Baking sets the shape and crunch perfectly.
Equipment You’ll Need
- Mini taco shell molds or metal taco molds – I find these helpful because they shape and support the shells evenly while baking.
- Mixing bowls – perfect for preparing the crumb mixture and cheesecake filling with plenty of space to stir smoothly.
- Electric mixer or whisk – makes blending the cream cheese and whipped topping easy and quick.
- Spatula or piping bag – useful for filling the cooled shells with cheesecake mixture neatly.
- Cooling rack – helps the shells cool completely without getting soggy, which keeps them crisp.
Flavor Variations & Add-Ins
- Use blueberries or raspberries instead of strawberries for a different fruity flavor. They stay juicy and vibrant.
- Add a dash of lemon zest or vanilla extract to the cheesecake filling for extra flavor depth.
- Mix crushed cookies or Oreos into the graham cracker crumbs for a richer, chocolaty crunch.
- Swirl in caramel or chocolate sauce into the cheesecake filling before filling the shells for extra sweetness.
Strawberry Crunch Cheesecake Tacos
Ingredients You’ll Need:
For the Taco Shells:
- 1 1/2 cups graham cracker crumbs (divided)
- 3 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 8 ounces cream cheese, softened
- 1 cup whipped topping (such as Cool Whip)
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
For the Topping:
- 1 cup fresh strawberries, chopped
- 1/4 cup strawberry preserves or jam
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 10 minutes baking time for the shells. You’ll want to let the shells cool fully, plus optionally chill the assembled tacos for 30 minutes to help the filling set before serving.
Step-by-Step Instructions:
1. Make and Bake the Graham Cracker Taco Shells:
Preheat your oven to 350°F (175°C). In a medium bowl, mix together 1 cup of graham cracker crumbs, sugar, and melted butter until the mixture feels like wet sand and holds together when pressed. Firmly press this mixture onto both sides of small mini taco shell molds or metal taco molds placed on a baking sheet. Make sure you cover evenly to form shells.
Bake the molds for about 10 minutes until the crumbs turn golden and crisp. Let the shells cool completely while still in the molds so they keep their shape. Once cooled, carefully remove the shells from the molds.
2. Prepare the Cheesecake Filling:
In a mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until the mixture is smooth and creamy. Then carefully fold in the whipped topping until just combined, keeping the filling light and fluffy.
3. Assemble the Cheesecake Tacos:
Spoon or pipe the cheesecake filling into each cooled graham cracker taco shell. Sprinkle the remaining 1/2 cup of graham cracker crumbs on top of the filling inside the shells to add a nice crunchy texture.
Next, top each taco with the chopped fresh strawberries. Drizzle strawberry preserves or jam over the strawberries to finish.
You can serve these right away for a soft filling, or chill them for about 30 minutes to let the filling firm up a bit before enjoying.
Can I Use Frozen Strawberries for the Topping?
Yes, but be sure to thaw and drain them well first to avoid extra moisture that could soften the shells. Pat them dry with paper towels before adding.
How Should I Store Leftover Cheesecake Tacos?
Store leftovers in an airtight container in the fridge for up to 2 days. The shells may soften slightly over time, so try to enjoy them fresh for the best crunch.
Can I Make the Shells Ahead of Time?
Absolutely! You can bake the graham cracker shells a day ahead and keep them in an airtight container at room temperature to maintain crispness until you’re ready to fill them.
What Can I Substitute for Graham Cracker Crumbs?
If you don’t have graham crackers, crushed digestive biscuits or vanilla wafers work great as a substitute and will give a similar sweet, crunchy base.
