Go Back
–+ servings

Strawberry Crunch Cheesecake Tacos

No ratings yet
A delightful fusion of creamy cheesecake filling and crunchy cookie shell, topped with fresh strawberries for a fun and delicious dessert.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 6 tacos
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

Taco Shells
  • 1 cup crushed graham crackers Provides a sweet base and a beautiful golden color.
  • 1/2 cup unsalted butter, melted Acts as a binding agent while adding richness.
  • 2 tablespoons sugar Enhances the sweetness of the taco shells.
Cheesecake Filling
  • 8 oz cream cheese, softened Main ingredient that gives richness.
  • 1/2 cup sugar Sweetens the filling.
  • 1 teaspoon vanilla extract Adds depth to the flavor.
  • 1/4 cup heavy whipping cream Adds airiness to the texture.
Strawberry Crunch Topping
  • 1/2 cup fresh strawberries, diced Provides natural sweetness.
  • 1/2 cup finely crushed cereal (like Frosted Flakes) Adds delightful crunch.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) or set your air fryer to the same temperature.
  2. In a mixing bowl, combine crushed graham crackers, melted butter, and sugar. Mix until the mixture resembles wet sand.
  3. Shape the taco shells using a taco mold or by spooning the mixture into a muffin tin. Bake for 8-10 minutes until golden brown.
Filling
  1. In another bowl, mix the softened cream cheese until smooth. Gradually add sugar, vanilla, and heavy cream, whipping until creamy.
Assembly
  1. Once the taco shells have cooled, fill each shell with the cheesecake mixture.
  2. Mix chopped strawberries with crushed cereal to create the topping.
  3. Sprinkle the strawberry crunch topping over each filled taco shell and serve immediately.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 36gProtein: 4gFat: 15gSaturated Fat: 9gSodium: 160mgFiber: 1gSugar: 12g

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For best texture, keep filling separate until ready to eat.

Tried this recipe?

Let us know how it was!