These strawberry crunch cheesecake tacos are a fun, creative, and delicious dessert that combine the richness of cheesecake with the crispiness of a taco shell. Topped with a sweet strawberry crunch topping and a drizzle of strawberry sauce, these bite-sized treats are perfect for a party or any special occasion. Easy to make and bursting with flavor, these cheesecake tacos are sure to impress!
Recipe Overview
Servings: 6-8 tacos
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Calories: ~250 kcal per taco
Ingredients
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 1 tablespoon sour cream (optional for extra creaminess)
For the Taco Shells:
- 6-8 mini taco shells (store-bought or homemade)
- 1/2 cup crushed graham crackers or waffle cone crumbs (for the taco shell coating)
For the Strawberry Crunch Topping:
- 1/2 cup freeze-dried strawberries, crushed
- 1/2 cup crushed graham crackers or shortbread cookies
- 2 tablespoons unsalted butter, melted
- 1 tablespoon sugar
For the Strawberry Sauce:
- 1/2 cup fresh strawberries, diced
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 1 tablespoon water
Instructions
1. Prepare the Cheesecake Filling:
- In a medium mixing 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, then gently fold it into the cream cheese mixture.
- Add the sour cream (optional) for extra creaminess and mix until smooth. Set aside in the fridge to chill.
2. Make the Taco Shells:
- Preheat your oven to 350°F (175°C). If using mini taco shells, place them on a baking sheet.
- Bake the taco shells for 5-7 minutes until they are crispy and golden. Let them cool.
- Once the taco shells are cooled, lightly coat them with crushed graham crackers or waffle cone crumbs for extra crunch and flavor.
3. Prepare the Strawberry Crunch Topping:
- In a bowl, mix the crushed freeze-dried strawberries with the crushed graham crackers (or shortbread cookies), melted butter, and sugar. Stir until everything is well combined.
- Sprinkle this crunchy topping over the cooled taco shells.
4. Make the Strawberry Sauce:
- In a small saucepan, combine the diced strawberries, sugar, lemon juice, and water. Cook over medium heat for 5-7 minutes, stirring occasionally, until the strawberries break down and form a sauce.
- Remove from heat and let it cool slightly.
5. Assemble the Cheesecake Tacos:
- Spoon the chilled cheesecake filling into each taco shell, filling them generously.
- Sprinkle the strawberry crunch topping over the cheesecake filling.
- Drizzle the strawberry sauce over the top of each taco for a sweet finishing touch.
6. Serve and Enjoy:
- Serve the strawberry crunch cheesecake tacos immediately for the best texture. Enjoy these crunchy, creamy, and sweet treats!
Tips & Variations
- Make it Strawberry Flavored: Add some strawberry puree to the cheesecake filling for a stronger strawberry flavor.
- Chocolate Drizzle: For an extra indulgent touch, drizzle chocolate syrup over the tacos.
- No Taco Shells? Use waffle cones or sugar cones broken into taco-like shapes for a fun variation.
- Freeze for Later: These tacos can be assembled ahead of time and stored in the freezer for up to 2-3 hours before serving.
These strawberry crunch cheesecake tacos are the perfect balance of creamy cheesecake, sweet strawberries, and crunchy toppings. A refreshing and fun twist on traditional cheesecake that will be the star of your dessert table!
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Strawberry Crunch Cheesecake Tacos – A Sweet, Crunchy Delight!
- Total Time: 30 minutes
Description
These strawberry crunch cheesecake tacos are a fun, creative, and delicious dessert that combine the richness of cheesecake with the crispiness of a taco shell. Topped with a sweet strawberry crunch topping and a drizzle of strawberry sauce, these bite-sized treats are perfect for a party or any special occasion. Easy to make and bursting with flavor, these cheesecake tacos are sure to impress!
Ingredients
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 1 tablespoon sour cream (optional for extra creaminess)
For the Taco Shells:
- 6–8 mini taco shells (store-bought or homemade)
- 1/2 cup crushed graham crackers or waffle cone crumbs (for the taco shell coating)
For the Strawberry Crunch Topping:
- 1/2 cup freeze-dried strawberries, crushed
- 1/2 cup crushed graham crackers or shortbread cookies
- 2 tablespoons unsalted butter, melted
- 1 tablespoon sugar
For the Strawberry Sauce:
- 1/2 cup fresh strawberries, diced
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 1 tablespoon water
Instructions
1. Prepare the Cheesecake Filling:
- In a medium mixing 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, then gently fold it into the cream cheese mixture.
- Add the sour cream (optional) for extra creaminess and mix until smooth. Set aside in the fridge to chill.
2. Make the Taco Shells:
- Preheat your oven to 350°F (175°C). If using mini taco shells, place them on a baking sheet.
- Bake the taco shells for 5-7 minutes until they are crispy and golden. Let them cool.
- Once the taco shells are cooled, lightly coat them with crushed graham crackers or waffle cone crumbs for extra crunch and flavor.
3. Prepare the Strawberry Crunch Topping:
- In a bowl, mix the crushed freeze-dried strawberries with the crushed graham crackers (or shortbread cookies), melted butter, and sugar. Stir until everything is well combined.
- Sprinkle this crunchy topping over the cooled taco shells.
4. Make the Strawberry Sauce:
- In a small saucepan, combine the diced strawberries, sugar, lemon juice, and water. Cook over medium heat for 5-7 minutes, stirring occasionally, until the strawberries break down and form a sauce.
- Remove from heat and let it cool slightly.
5. Assemble the Cheesecake Tacos:
- Spoon the chilled cheesecake filling into each taco shell, filling them generously.
- Sprinkle the strawberry crunch topping over the cheesecake filling.
- Drizzle the strawberry sauce over the top of each taco for a sweet finishing touch.
6. Serve and Enjoy:
- Serve the strawberry crunch cheesecake tacos immediately for the best texture. Enjoy these crunchy, creamy, and sweet treats!
Notes
- Make it Strawberry Flavored: Add some strawberry puree to the cheesecake filling for a stronger strawberry flavor.
- Chocolate Drizzle: For an extra indulgent touch, drizzle chocolate syrup over the tacos.
- No Taco Shells? Use waffle cones or sugar cones broken into taco-like shapes for a fun variation.
- Freeze for Later: These tacos can be assembled ahead of time and stored in the freezer for up to 2-3 hours before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: ~250 kcal per taco