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Strawberry Crunch Cheesecake Tacos

Strawberry Crunch Cheesecake Tacos are creamy, fruity, and delightfully crunchy. These handheld desserts combine a buttery graham cracker shell with a smooth cream cheese filling and fresh strawberries, perfect for family treats or special gatherings.
Calories:
Author: Sandra Myers

Ingredients

For the Cheesecake Filling:

  • 8 ounces 226g cream cheese, softened
  • 1/2 cup 100g granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup 60ml heavy cream
  • 1 cup 150g fresh strawberries, finely chopped

For the Taco Shells:

  • 1 1/2 cups 180g graham cracker crumbs
  • 1/4 cup 50g unsalted butter, melted
  • 1/4 cup 35g chopped toasted pecans (optional)

For Garnish:

  • Additional chopped strawberries optional

Instructions

  • Preheat the oven to 375°F (190°C) and grease a muffin tin with melted butter, making sure each cup is coated.
  • Whisk together the flour, sugar, baking powder, and salt until smooth and lump-free.
  • In a separate bowl, whisk milk and eggs until frothy for extra lift.
  • Gently combine wet and dry ingredients, stirring just until incorporated. If the batter seems too thick, add a splash more milk.
  • Fill muffin cups about two-thirds full and bake for 25–30 minutes, until puffed, golden, and slightly cracked on top.
  • Cool in the pan for 5 minutes, transfer to a wire rack, dust with powdered sugar, and serve warm.