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To make Strawberry Crunch Cheesecake Tacos, you need these simple ingredients: - 1 cup graham cracker crumbs - 1/2 cup unsalted butter, melted - 1 tablespoon sugar - 1 (8 oz) package cream cheese, softened - 1/2 cup powdered sugar - 1 teaspoon vanilla extract - 1 cup heavy whipping cream - 1 cup fresh strawberries, diced - 1/4 cup strawberry jam - Mini flour tortillas (6-inch size) If you want to switch up the flavors, here are some fun swaps: - Use almond or coconut flour for a gluten-free base. - Try flavored cream cheese like strawberry or vanilla for extra taste. - Swap fresh strawberries with blueberries or raspberries for variety. - Use whipped topping instead of heavy cream for a lighter texture. Gather these tools to make the process easier: - Mixing bowls for combining ingredients - Baking sheet for toasting the graham cracker crumbs - Hand mixer for blending the cream cheese mixture - Whisk for whipping the cream - Spoon for filling the tortillas - Platter for serving the finished tacos With these ingredients and tools, you're all set to create a tasty treat that everyone will love! {{ingredient_image_1}} To start, gather your graham cracker crumbs, melted butter, and sugar. In a mixing bowl, combine these three. Mix them well until it looks like wet sand. This means your crunch is ready! Preheat your oven to 350°F (175°C). Spread the mixture on a baking sheet. Bake for 8 to 10 minutes or until golden brown. Once done, let it cool completely. Next, we make the filling. Grab a bowl and add softened cream cheese, powdered sugar, and vanilla extract. Use a hand mixer to blend these until smooth and creamy. In a different bowl, whip the heavy cream. Beat it until you see stiff peaks. Gently fold this whipped cream into the cream cheese mixture. This will make the filling light and fluffy. Now it's time to assemble! Take your mini flour tortillas and lay them out. Spoon about 2 tablespoons of your cheesecake mixture onto each tortilla. Next, add diced strawberries on top. Drizzle some strawberry jam over the strawberries. Fold the tortillas like a taco to enclose the filling. Finally, roll them in the cooled graham cracker crunch. This will give them a nice coating. You can serve them right away or chill them in the fridge for about 30 minutes. Enjoy your tasty creation! Whipping cream can be tricky. Start with cold heavy cream for the best results. Use a chilled bowl and beaters to help it whip faster. Whip the cream until it forms stiff peaks. This means the cream holds its shape well. Be careful not to over-whip. Over-whipped cream can turn into butter. If that happens, you can still use it, but it won’t be smooth. To shape your tacos right, use mini flour tortillas. When filling them, use about two tablespoons of the cheesecake mix. Spoon it onto the center of the tortilla. Then, fold one side over the filling. Gently press down to seal. Fold the other side over and pinch the edges together. This keeps the filling inside. Roll the taco in the graham cracker crunch for a fun touch. To make your tacos look great, use a colorful platter. Place the tacos in a line or a circle. Drizzle extra strawberry jam on top for a pop of color. Add whole strawberries around the tacos for a nice touch. You can also sprinkle some graham cracker crumbs on the platter. This adds a fun look and makes each bite even better. Enjoy your treat with friends or family! Pro Tips Use Fresh Strawberries: Opt for ripe, fresh strawberries to enhance the flavor and texture of your tacos. They will provide a juicy and sweet contrast to the creamy filling. Chill Before Serving: Allow the assembled tacos to chill in the refrigerator for about 30 minutes before serving. This helps the flavors meld together and makes them easier to handle. Experiment with Toppings: Don’t hesitate to get creative with your toppings! Consider adding crushed nuts, chocolate drizzle, or even a sprinkle of coconut for added texture and flavor. Make Ahead: You can prepare the cheesecake filling in advance and store it in the refrigerator. Just assemble the tacos right before serving for the best texture. {{image_2}} You can change the fruit to make new flavors. Try blueberries, raspberries, or peaches. Each fruit brings a unique taste. For blueberries, mash them up and mix with some jam. For peaches, slice them thin and layer them on top. You can even mix fruits for a fun twist. Just keep the same cream cheese filling to hold it all together. To make this dish gluten-free, use gluten-free mini tortillas. Check the label on the tortillas to ensure they are truly gluten-free. For a vegan version, replace the cream cheese with a plant-based cream cheese. Use coconut cream instead of heavy whipping cream. This way, you can enjoy the same great taste without dairy. Don’t forget to use maple syrup instead of powdered sugar. You can play with toppings to add more fun. Try crushed nuts or shredded coconut for extra crunch. Drizzle honey or chocolate sauce for a sweet finish. You can also add a layer of whipped cream on top for more creaminess. Feel free to mix in some extra toppings inside the tacos, like chocolate chips or sprinkles. The possibilities are endless, so have fun with it! To keep your leftover tacos fresh, place them in an airtight container. Make sure to store them in the refrigerator. If you want to keep them crisp, store the graham cracker crunch topping separately. This way, you can add it just before serving. In the fridge, your tacos will stay fresh for about 1 to 2 days. The longer they sit, the softer the tortillas may become. I suggest eating them within the first day for the best texture and taste. If you want to freeze the taco filling, it works well. Place the cheesecake mixture in a freezer-safe container, leaving some space for expansion. It can last about 1 month in the freezer. When you’re ready to use it, thaw it in the fridge overnight. Then, assemble your tacos fresh for a delightful treat. Yes, you can make these tacos ahead of time. Prepare the filling and graham cracker crunch first. Store them in separate containers in the fridge. You can fill the tortillas right before serving. This keeps them fresh and crunchy. If you lack heavy whipping cream, you can use a few options. Try coconut cream for a dairy-free choice. You can also use half-and-half, but the texture may differ. Whipping cream provides the best results, so use substitutes carefully. You can serve these tacos with extra strawberry jam for a sweet touch. A drizzle of chocolate sauce also pairs well. A dollop of whipped cream makes a nice addition too. These add flavor and make the dish even more fun! This blog post covers everything you need to make delicious Strawberry Crunch Cheesecake Tacos. We explored the key ingredients, tools, and step-by-step instructions. I shared tips for perfect texture and shape, plus ways to customize your tacos. You learned how to store leftovers for later enjoyment and answered common questions. Try this fun recipe! It’s perfect for a special treat or gathering. You can impress friends and family with a sweet and crunchy delight. Enjoy making it your own!

Strawberry Crunch Cheesecake Tacos

Delicious cheesecake filling encased in mini flour tortillas, topped with fresh strawberries and strawberry jam.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 6
Calories 250 kcal

Ingredients
  

  • 1 cup graham cracker crumbs
  • 1 2 unsalted butter, melted
  • 1 tablespoon sugar
  • 1 8 oz package cream cheese, softened
  • 1 2 powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 1 cup fresh strawberries, diced
  • 1 4 strawberry jam
  • 6 pieces mini flour tortillas (6-inch size)

Instructions
 

  • In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined and the mixture resembles wet sand.
  • Preheat the oven to 350°F (175°C). Spread the crumb mixture evenly on a baking sheet and bake for about 8-10 minutes, or until golden brown. Let it cool completely.
  • In a separate bowl, mix the softened cream cheese, powdered sugar, and vanilla extract using a hand mixer until smooth and creamy.
  • In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
  • Lay out the mini flour tortillas and spoon about 2 tablespoons of the cheesecake mixture onto each tortilla.
  • Top the cheesecake mixture with diced strawberries and a drizzle of strawberry jam.
  • Fold the tortillas like a taco to encase the filling, then roll them in the cooled graham cracker crunch topping to coat.
  • Serve immediately or refrigerate for up to 30 minutes to chill before serving.

Notes

Arrange the cheesecake tacos on a colorful platter, drizzle with extra strawberry jam, and garnish with whole strawberries to enhance visual appeal.
Keyword cheesecake, dessert, strawberry, tacos