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- 1 cup graham cracker crumbs - 1/2 cup unsalted butter, melted - 1 tablespoon granulated sugar - 1 (8 oz) package cream cheese, softened to room temperature - 1/2 cup powdered sugar - 1 teaspoon pure vanilla extract - 1 cup heavy whipping cream - 1 cup fresh strawberries, hulled and diced - 1/4 cup strawberry jam - Mini flour tortillas (6-inch size) These ingredients create a sweet delight. Each one plays an important role in the taste and texture. You can add a pinch of salt to the crust. It brings out the flavors. For extra fun, mix in some lemon zest in the cream cheese filling. It adds a bright note. You might also enjoy adding a sprinkle of cinnamon to the graham cracker crumbs. This gives a warm twist to each bite. These small changes can make your cheesecake tacos special. They let you play with flavors. Have fun experimenting with your favorite tastes! {{ingredient_image_2}} To start, get a medium mixing bowl. Add these items: - 1 cup graham cracker crumbs - 1/2 cup unsalted butter, melted - 1 tablespoon granulated sugar Mix until it looks like wet sand. This should take just a minute. Then, preheat your oven to 350°F (175°C). Spread the crumb mix on a baking sheet. Bake for 8-10 minutes. You want it golden brown. Once done, take it out and let it cool completely on the baking sheet. In a large bowl, add these ingredients: - 1 (8 oz) package cream cheese, softened - 1/2 cup powdered sugar - 1 teaspoon pure vanilla extract Use a hand mixer or stand mixer to beat them together. Mix until smooth and creamy. There should be no lumps left. This step is key for a velvety cheesecake filling. In a separate bowl, pour in 1 cup of heavy whipping cream. Use a hand mixer to whip it until you see stiff peaks. This takes a few minutes. Once you see those peaks, carefully fold the whipped cream into the cream cheese mix. Use a spatula and be gentle. You want to keep it light and fluffy. Take mini flour tortillas (about 6 inches each) and lay them flat. Spoon about 2 tablespoons of the cheesecake filling in the center of each tortilla. Make sure not to overfill. This will help keep the tacos neat. Next, sprinkle diced strawberries on top of the cheesecake filling. Use about 1 cup of fresh strawberries for this step. Then, drizzle 1/4 cup of strawberry jam over the strawberries. This adds a nice sweetness and bright color. Now, fold each tortilla in half like a taco. Make sure to enclose the filling well. Roll the edges in the cooled graham cracker crust for a crunchy coating. For serving, arrange the tacos on a colorful platter. You can add more strawberry jam on top and garnish with whole strawberries. This makes a beautiful display that everyone will love. To make these strawberry crunch cheesecake tacos shine, you need some key tools. Here’s what I recommend: - Mixing bowls (medium and large) - Hand mixer or stand mixer - Spatula for folding - Baking sheet for the crust - Measuring cups and spoons Using these tools will help you work efficiently. A hand mixer makes it easier to beat the cream cheese. It saves time and energy. For a beautiful presentation, arrange the tacos on a colorful platter. Here are some ideas to enhance their look: - Drizzle extra strawberry jam over the tacos. - Garnish with whole strawberries for a pop of color. - Serve with a side of whipped cream for added delight. These touches make your tacos not just tasty, but also visually appealing. You can prepare these tacos ahead of time. To store them before serving: - Assemble the tacos as instructed. - Place them in an airtight container. - Refrigerate for up to 30 minutes before serving. This way, you keep them fresh while saving time. Enjoy your delicious tacos! Pro Tips Chill Your Ingredients: For a smoother cheesecake filling, ensure your cream cheese is softened at room temperature and your heavy cream is chilled before whipping. Use Fresh Strawberries: Opt for ripe, fresh strawberries for the best flavor. You can also macerate them in a bit of sugar for extra sweetness. Experiment with Flavors: Feel free to add a splash of lemon juice or zest to your cheesecake filling for a refreshing citrus twist. Keep It Cool: If not serving immediately, refrigerate the assembled tacos for up to 30 minutes to keep them fresh and firm. {{image_4}} For a gluten-free crust, use almond flour or gluten-free graham cracker crumbs. Mix these with melted coconut oil instead of butter. This swap keeps the crunchy texture and adds a nutty flavor that pairs well with cheesecake. To make this dessert vegan, use dairy-free cream cheese and coconut whipped cream. You can find these products in most grocery stores. Replace butter with vegan margarine for the crust. These substitutes let everyone enjoy this tasty treat. While strawberries shine in this recipe, you can mix it up. Try using blueberries, raspberries, or peaches for a different twist. Each fruit brings its own sweetness and tang. This way, you can experiment and find your favorite flavor! To keep your Strawberry Crunch Cheesecake Tacos fresh, store them in the fridge. Place them in an airtight container. They stay great for up to 2 days. The longer they sit, the softer the tortillas become. For the best taste, enjoy them within this time frame. You can freeze these tacos for longer storage. Wrap each taco in plastic wrap. Then, place them in a freezer-safe bag. They last up to 2 months in the freezer. To eat, just thaw them in the fridge overnight. This keeps the filling creamy and delicious. If your tacos feel a bit soft after storage, don’t worry. You can revive them! Place them in a preheated oven at 350°F (175°C) for about 5-7 minutes. This warms them up and adds a nice crisp. For extra flavor, drizzle some fresh strawberry jam after warming. Enjoy your delicious treat! You can use crushed cookies instead of graham cracker crumbs. Try vanilla wafers or digestive biscuits. You can also use crushed pretzels for a salty twist. Just make sure to mix them with melted butter and sugar. To make these tacos ahead, prepare the crust and filling first. Store them separately in the fridge. You can fill the tortillas just before serving. This keeps everything fresh and tasty. Yes! You can use other fruits like blueberries, raspberries, or peaches. Each fruit brings a new flavor. Just be sure to adjust the jam to match the fruit you choose. Serve these tacos on a bright platter. Drizzle extra strawberry jam on top for a pop of color. Add whole strawberries for a fun touch. It makes the dish look even better! These tacos stay fresh for up to two days in the fridge. Keep them in an airtight container to avoid sogginess. For best texture, enjoy them within the first day after making. This blog post shared a fun recipe for strawberry crunch cheesecake tacos. We detailed the ingredients with measurements and optional flavors. You learned step-by-step how to create the graham cracker crust, cheesecake filling, and how to layer your tacos. We also covered tips for serving and storage, along with variations for dietary needs. Now you have the tools to impress your friends and family. Enjoy this simple and creative dessert with fresh flavors!

Strawberry Crunch Cheesecake Tacos

Delicious cheesecake filling wrapped 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
  • 0.5 cup unsalted butter, melted
  • 1 tablespoon granulated sugar
  • 1 package cream cheese, softened to room temperature (8 oz)
  • 0.5 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup heavy whipping cream
  • 1 cup fresh strawberries, hulled and diced
  • 0.25 cup strawberry jam
  • as needed pieces mini flour tortillas (6-inch size)

Instructions
 

  • Prepare the Graham Cracker Crust: In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture is well blended and has a texture similar to wet sand.
  • Bake the Crust: Preheat your oven to 350°F (175°C). Evenly spread the crumb mixture onto a baking sheet. Bake for 8-10 minutes, or until it turns a lovely golden brown. Remove from the oven and allow to cool completely on the baking sheet.
  • Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together using a hand mixer or stand mixer. Mix until the mixture is smooth and creamy, with no lumps remaining.
  • Whip the Cream: In a separate bowl, use a hand mixer to whip the heavy cream until stiff peaks form. Carefully fold the whipped cream into the cream cheese mixture using a spatula, mixing gently until fully combined and fluffy.
  • Assemble the Cheesecake Tacos: Take the mini flour tortillas and lay them flat on your work surface. Spoon about 2 tablespoons of the cheesecake filling onto the center of each tortilla.
  • Add Fresh Strawberries: Sprinkle diced strawberries generously over the cheesecake filling for a burst of freshness. Top with a drizzle of strawberry jam for added sweetness.
  • Form the Tacos: Fold each tortilla in half like a taco, enclosing the filling. Roll the sides of the folded tortillas in the cooled graham cracker crunch topping to create a delightful coating.
  • Serve: Enjoy the cheesecake tacos immediately for optimal freshness, or refrigerate for up to 30 minutes to chill before serving.

Notes

For an eye-catching display, arrange the cheesecake tacos on a vibrant platter. Drizzle with additional strawberry jam and garnish with whole strawberries for an appetizing touch that invites enjoyment.
Keyword cheesecake, dessert, strawberry, tacos