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Strawberry Crunch Cheesecake Tacos

Crispy graham cracker-coated taco shells filled with creamy cheesecake filling, fresh strawberries, and strawberry drizzle.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 tacos
Course: Dessert, Party Treat
Cuisine: American, Fusion
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Taco Shells
  • 6 small flour tortillas
  • 1 cup graham cracker crumbs
  • 2 tbsp granulated sugar
  • 1 tsp cinnamon optional
  • 4 tbsp unsalted butter melted
Cheesecake Filling
  • 8 oz cream cheese softened
  • 1 cup heavy whipping cream
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
Topping
  • 2 cups fresh strawberries diced
  • 0.25 cup strawberry sauce or jam slightly warmed

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • Muffin tin (inverted)
  • Baking sheet

Method
 

  1. Preheat oven to 375°F (190°C). Cut flour tortillas into circles, brush with butter, and coat with graham cracker crumb mixture.
  2. Drape coated tortillas over inverted muffin tin to form taco shells. Bake 8–10 minutes until crisp and golden. Let cool completely.
  3. Beat cream cheese until smooth. In a separate bowl, whip cream, powdered sugar, and vanilla until stiff peaks form. Fold into cream cheese.
  4. Fill cooled taco shells with cheesecake filling. Top with diced strawberries.
  5. Drizzle with strawberry sauce and serve immediately.

Notes

Shells can be baked in advance. Store separately from filling to keep crisp.