Strawberry Crunch Cheesecake Tacos
These playful Strawberry Crunch Cheesecake Tacos combine creamy cheesecake filling with fresh strawberries and crunchy graham crumbs in a crisp taco shell, making them perfect for parties or a quick sweet treat.
Ingredients
For the cheesecake filling
- 1 package taco-sized crispy shells
- 1 cup cream cheese, softened Full-fat gives the best texture and flavor.
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped topping Store-bought or homemade.
For the topping
- 1 cup strawberries, diced Plus extra for garnish.
- 1/2 cup crushed graham crackers
- 1/4 cup crushed strawberries or strawberry sauce Optional drizzle.
Instructions
Preparation
- Soften the cream cheese: leave it at room temperature for 20–30 minutes or microwave in 5–7 second bursts until spreadable.
- Mix the base: in a medium bowl, beat the softened cream cheese with powdered sugar and vanilla until smooth and lump-free.
- Fold in whipped topping: gently fold the whipped topping into the cream cheese mixture with a spatula until light and uniform. Don’t overmix — keep it airy.
- Fill the shells: spoon or pipe the cheesecake mixture into each crispy taco shell, filling about three-quarters full to leave room for toppings.
- Add toppings: spoon diced strawberries evenly over the filling, then sprinkle crushed graham crackers for crunch.
- Drizzle (optional): top with crushed strawberries or strawberry sauce for extra color and sweetness.
- Serve immediately: these are best eaten right away while shells are still crisp.
Notes
Store filling separately in an airtight container in the fridge for up to 3 days. Keep taco shells in a sealed bag at room temperature. Assemble just before serving to retain crispness.