Strawberry Crunch Cheesecake Tacos 

These Strawberry Crunch Cheesecake Tacos offer a playful spin on dessert tacos—featuring crisp, graham-driven shells nestled with creamy strawberry-infused cheesecake filling, then finished with juicy berries and a sweet crunch topping. Originating from Meaty Delights, this fun handheld treat combines textures and flavors beautifully. It’s perfect for parties, summer gatherings, or simply indulging in something unique and delicious. Ready in about 2 hours including chilling, and customizable for dietary preferences.

Ingredients

• 8 oz (226 g) cream cheese, softened
  
  

• ½ cup (100 g) granulated sugar
  
  

• 1 tsp vanilla extract
  
  

• ¼ cup (60 ml) heavy cream
  
  

• 1 cup (150 g) fresh strawberries, finely chopped
  
  

• 1½ cups (180 g) graham cracker crumbs
  
  

• ¼ cup (50 g) unsalted butter, melted
  
  

• ¼ cup (35 g) chopped toasted pecans (optional)
  
  

• Additional chopped strawberries for garnish (optional)
  
  

Directions

1. Make cheesecake filling: Beat cream cheese until smooth. Add sugar and vanilla, then fold in heavy cream and chopped strawberries until evenly mixed. Chill filling if desired.
   
   

2. Form taco shells: Combine graham cracker crumbs and melted butter. Press the mixture into 8 small taco-shaped molds or muffin cups, shaping it into shells. Refrigerate for at least 2 hours until firm.
   
   

3. Fill tacos: Spoon or pipe the cheesecake filling into chilled shells, filling evenly.
   
   

4. Top & garnish: Sprinkle chopped pecans and additional strawberries on top, if using. Serve chilled.
   
   

Nutrients 

(Per taco; recipe yields ~8 tacos)

• Calories: ~180 kcal
  
  

• Total Fat: ~12 g
  
  

• Saturated Fat: ~7 g
  
  

• Cholesterol: ~30 mg
  
  

• Carbohydrates: ~18 g
  
  

• Fiber: ~1 g
  
  

• Protein: ~3 g
  
  

• Sodium: ~75 mg