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–+ servings

Strawberry Crunch Cheesecake Tacos

Small taco shells filled with a no-bake cheesecake mixture, topped with fresh strawberries and a crunchy graham cracker and coconut crust.
Print Recipe
Prep Time 20 minutes
Chill time 30 minutes
Total Time 50 minutes
Course DINNER
Servings 8

Equipment

Ingredients
  

  • 1 cup crushed graham crackers
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter melted
  • 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
  • 8 small taco-shaped shells store-bought or homemade
  • Extra strawberries for garnish

Instructions
 

  • In a medium bowl, combine crushed graham crackers, shredded coconut, granulated sugar, and melted butter. Mix until well combined.
  • Press this mixture into the taco shells to form a crust, ensuring an even layer.
  • In a separate bowl, beat the softened cream cheese with the powdered sugar and vanilla extract 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 combined.
  • Spoon the cheesecake filling into the prepared taco shells.
  • Top with diced strawberries and sprinkle any remaining graham cracker mixture on top for crunch.
  • Chill the tacos in the refrigerator for at least 30 minutes before serving.

Notes

Chill for at least 30 minutes before serving.
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