Name: Strawberry Crunch Cheesecake Tacos
Prep time: 15 min
Total time: 2 h 15 min
Cuisine: American
Ingredients: 8 oz (226 g) cream cheese, softened; ½ cup (100 g) granulated sugar; 1 teaspoon 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)

A delightful twist on dessert, these Strawberry Crunch Cheesecake Tacos are fun, no-bake treats that combine the creamy richness of cheesecake with juicy strawberries and a crisp graham cracker shell. Served taco-style, they’re perfect for parties, summer gatherings, or anytime I want a handheld sweet bite.

Why You’ll Love This Recipe

I love how this recipe takes the classic flavors of strawberry cheesecake and makes them playful and portable. The graham cracker shells are buttery and crunchy, giving each bite a satisfying texture that contrasts beautifully with the smooth, creamy filling. It’s no-bake, so I can keep my kitchen cool, and it’s versatile enough to dress up or keep simple. Plus, they’re portioned perfectly for sharing—or not.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

8 oz (226 g) cream cheese, softened

½ cup (100 g) granulated sugar

1 teaspoon 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

I start by beating the softened cream cheese in a medium bowl until smooth and creamy.

Then, I mix in the granulated sugar and vanilla extract until everything is well combined.

I fold in the heavy cream and finely chopped strawberries, making sure the mixture is evenly blended.

In another bowl, I stir together the graham cracker crumbs and melted butter until the texture resembles coarse sand.

I divide this mixture into 8 small taco molds (or a muffin tin), pressing it firmly to shape the shells.

I let the shells chill in the refrigerator for at least 2 hours to set.

Once they’re firm, I fill each shell with the cheesecake mixture, either spooning or piping it in.

If I’m using pecans, I sprinkle them on top for extra crunch.

I like to add some extra chopped strawberries as a garnish before serving these chilled.

Servings and timing

This recipe makes 8 servings.

Prep Time: 15 minutes

Chilling Time: 2 hours

Total Time: 2 hours 15 minutes

Calories: Approximately 180 kcal per serving

Variations

I sometimes swap strawberries for raspberries or blueberries for a different berry flavor.

For a chocolate twist, I add mini chocolate chips to the filling.

I make the shells with crushed Oreos instead of graham crackers when I want a richer base.

I drizzle a little melted white chocolate over the top for a fancier look.

For a nut-free version, I simply skip the pecans or replace them with crushed pretzels.

Storage/Reheating

I keep any leftover cheesecake tacos in an airtight container in the refrigerator for up to 3 days. They hold their shape well, especially if I keep them chilled. I don’t recommend freezing them, as the texture of the cream filling can change once thawed. Since this is a no-bake dessert, there’s no need for reheating—just chill and serve.

Related Recipes:

FAQs

What can I use if I don’t have a taco mold?

I use a muffin tin by pressing the graham cracker mixture into the cups to form shell-like bases. It works perfectly for this recipe.

Can I make these ahead of time?

Yes, I often prepare them the night before and keep them refrigerated until ready to serve. They hold up beautifully when chilled.

Can I use frozen strawberries?

I prefer fresh strawberries because they hold their shape better and don’t water down the filling. Frozen berries can be used, but I make sure to thaw and drain them well first.

How do I prevent the shells from crumbling?

I press the graham cracker mixture very firmly into the molds and let them chill for at least 2 hours to make sure they set properly. Using enough melted butter helps bind them together.

Are these gluten-free?

They can be! I just use gluten-free graham crackers and double-check that all other ingredients are gluten-free as well.

Conclusion

Strawberry Crunch Cheesecake Tacos are the kind of dessert I turn to when I want something easy, fun, and totally delicious. With a creamy filling, juicy strawberries, and that irresistible crunchy shell, they check every box for a show-stopping sweet that doesn’t require an oven. Whether it’s for a summer gathering or just a midweek treat, I keep this recipe on repeat.

📖 Recipe: