Strawberry Crunch Cheesecake Tacos
Delicious no-bake dessert tacos filled with creamy cheesecake and fresh strawberries, topped with a crunchy graham cracker finish.
Ingredients
Taco Shells
- 1 package Taco-shaped cookie shells Look for sturdy sugar-cookie shells or baked waffle-style shells.
Cheesecake Filling
- 8 oz Cream cheese, softened Use full-fat cream cheese for a creamy base.
- 1 cup Powdered sugar Helps stabilize the filling.
- 1 teaspoon Vanilla extract
- 1 cup Heavy whipping cream Chill the bowl and beaters for best results.
- 1 cup Strawberries, diced Use fresh, ripe strawberries for best flavor.
- 1/2 cup Crushed graham crackers For topping.
- 1/4 cup Unsweetened coconut flakes Optional.
- Fresh mint leaves, optional for garnish
Instructions
Preparation
- If you bought store-bought taco-shaped cookie shells, unwrap and set them aside.
- If making your own, bake them as per instructions and cool completely before filling.
Filling Preparation
- Place the softened cream cheese into a mixing bowl along with powdered sugar and vanilla, then beat until smooth.
- In a separate cold bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until homogenous.
- Fold in the diced strawberries and reserve some for garnish.
Assembly
- Carefully spoon the cream cheese filling into each taco shell.
- Sprinkle crushed graham crackers and optional coconut over each filled taco.
- Place the filled tacos in the refrigerator for at least 2 hours to set.
Notes
For optimal flavor and texture, bring cream cheese to room temperature, and use a chilled bowl for whipping cream. Assemble tacos shortly before serving for a crunchy texture. Store shells and filling separately for up to 3 days.