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Strawberry Crunch Cheesecake Tacos

Handheld dessert tacos filled with creamy cheesecake, fresh strawberries, and a crunchy shell, perfect for parties and summer treats.
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Prep Time 20 minutes
Cook Time 7 minutes
Total Time 27 minutes
Servings: 12 tacos
Course: Dessert, Snack
Cuisine: American, Summer
Calories: 220

Ingredients
  

Taco Shells
  • 12 sheets graham crackers small
  • 3 tbsp unsalted butter melted
Cheesecake Filling
  • 8 oz cream cheese softened
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 0.5 cup heavy whipping cream
Topping
  • 1 cup strawberries diced
  • 0.5 cup graham cracker crumbs crushed
  • whipped cream optional garnish

Equipment

  • Mixing bowls
  • Muffin tin
  • Hand mixer or stand mixer
  • Wire rack

Method
 

  1. Preheat oven to 350°F (175°C). Brush graham crackers with melted butter and shape over muffin tin bars. Bake 5–7 minutes until lightly golden. Cool completely.
  2. Beat cream cheese and powdered sugar until smooth. Add vanilla extract.
  3. Whip heavy cream until stiff peaks form and fold into cream cheese mixture until fluffy.
  4. Spoon cheesecake filling into cooled taco shells.
  5. Top with diced strawberries and crushed graham crackers. Add optional whipped cream.
  6. Chill 10–15 minutes for best flavor and serve.

Notes

Ensure cream cheese is softened for smooth filling. Can prepare shells ahead of time.