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

Scale

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