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Strawberry Crunch Cheesecake Tacos Easy No-Bake Dessert Recipe
Chef James

Strawberry Crunch Cheesecake Tacos

Crispy, creamy, and bursting with fruity flavor — these Strawberry Crunch Cheesecake Tacos turn classic strawberry cheesecake into a fun, handheld no-bake dessert. Perfect for parties, holidays, or anytime you crave a sweet summer treat.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 tacos
Course: Dessert
Cuisine: American Fusion
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz cream cheese, softened
  • 0.5 cup granulated sugar
  • 1 tsp vanilla extract
  • 0.25 cup heavy cream
  • 1 cup fresh strawberries, finely chopped
  • 1.5 cups graham cracker crumbs
  • 0.25 cup unsalted butter, melted
  • 0.25 cup chopped toasted pecans (optional)
  • extra chopped strawberries, for garnish
  • whipped cream, for serving (optional)

Equipment

  • Mixing Bowls
  • hand mixer or stand mixer
  • Spatula
  • taco molds or muffin tin
  • piping bag or spoon

Method
 

  1. In a bowl, mix graham cracker crumbs with melted butter until evenly moistened. Press the mixture into taco molds or shape over an inverted muffin tin lined with foil.
  2. Chill the crusts in the refrigerator for at least 10–15 minutes until firm.
  3. In a large bowl, beat softened cream cheese, sugar, and vanilla extract until smooth and creamy.
  4. Slowly add heavy cream and whip until light and fluffy. Gently fold in chopped strawberries.
  5. Pipe or spoon the cheesecake filling into the chilled graham taco shells.
  6. Top with additional chopped strawberries, whipped cream, and pecans if desired. Serve immediately or refrigerate until ready to enjoy.

Notes

For best results, chill the taco shells and filling separately before assembling. Add the strawberries and toppings just before serving to keep the texture crisp. You can swap strawberries for blueberries or raspberries for variety.