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Strawberry Cheesecake Tacos

Crispy graham-cracker coated taco shells filled with a fluffy no-bake cheesecake mousse and topped with fresh strawberries.
Print Recipe
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings: 10 tacos
Course: Dessert, Snack
Cuisine: American, Fusion
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Taco Shells
  • 10 hard taco shells Stand 'n Stuff preferred
  • 0.5 cup unsalted butter melted
  • 1.5 cups graham cracker crumbs
  • 0.25 cup granulated sugar
Cheesecake Filling
  • 8 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream cold
Topping
  • 2 cups fresh strawberries diced
  • 0.5 cup strawberry glaze

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • Pastry brush
  • Piping bag and star tip

Method
 

  1. Mix graham cracker crumbs and granulated sugar in a shallow dish.
  2. Brush the outside of each taco shell with melted butter, then dip into the crumb mixture to coat evenly.
  3. In a large bowl, beat softened cream cheese until smooth.
  4. Add powdered sugar and vanilla to the cream cheese; beat until fluffy.
  5. In a separate bowl, whip heavy cream until stiff peaks form.
  6. Gently fold the whipped cream into the cream cheese mixture until combined.
  7. Transfer filling to a piping bag and pipe into the prepared taco shells.
  8. Top with diced strawberries and drizzle with glaze. Serve immediately or chill briefly.

Notes

Best served within 2 hours of assembly to keep the shells crunchy. Store leftovers in the fridge.