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Easy Strawberry Crunch Cheesecake Tacos - Crispy taco shells filled with cheesecake, topped with fresh strawberries and a crunchy golden topping.

No-Bake Strawberry Crunch Cheesecake Tacos

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Aliana Recipes
No-Bake Strawberry Crunch Cheesecake Tacos are crispy waffle shells filled with creamy cheesecake, fresh strawberries, and crunchy golden topping. Fun, easy, and perfect for parties - these dessert tacos come together in just 15 minutes with no baking required.
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Prep Time 15 minutes
Chilling Time 10 minutes
Total Time 25 minutes
Servings:6 tacos
Course:Dessert, Fun Desserts, No-Bake Dessert, Party Dessert
Cuisine:American
Calories:385kcal
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Taco Shells:
  • 6 pieces waffle taco shells store-bought or homemade
Cheesecake Filling:
  • 8 oz cream cheese softened to room temperature
  • ½ cup powdered sugar for sweetness
  • 1 teaspoon vanilla extract pure vanilla
  • 1 cup heavy whipping cream cold
  • 2 tablespoons sour cream for tang
Strawberry Crunch Topping:
  • 1 cup Golden Oreos finely crushed
  • 3 tablespoons unsalted butter melted
  • 3 tablespoons freeze-dried strawberries crushed into powder
Assembly:
  • 2 cups fresh strawberries sliced
  • Strawberry sauce to taste for drizzling
  • Whipped cream to taste for topping
  • Extra crunch topping to taste for garnish

Equipment

  • 2 Mixing bowls For cheesecake filling and crunch topping
  • 1 Electric mixer To beat cream cheese and whip cream
  • 1 Piping bag or zip-top bag For filling taco shells neatly
  • 1 Food processor To crush Oreos and freeze-dried strawberries

Method
 

  1. In a medium bowl, combine the crushed Golden Oreos, melted butter, and freeze-dried strawberry powder. Mix until it resembles wet sand and holds together when pressed. Set aside.
  2. In a large bowl, beat the softened cream cheese until smooth and fluffy, about 2 minutes. Add powdered sugar, vanilla extract, and sour cream. Beat until well combined. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until smooth and airy.
  3. If using store-bought waffle taco shells, they're ready to go. If making homemade, shape warm waffle cones into taco shells using a taco mold and let them cool completely until crispy.
  4. Pipe or spoon the cheesecake filling into each waffle taco shell, filling them about three-quarters full. Don't overfill or they'll be messy to eat.
  5. Top the filling with sliced fresh strawberries. Drizzle with strawberry sauce. Sprinkle generously with the strawberry crunch topping, pressing it gently into the filling. Add a dollop of whipped cream on top.
  6. Arrange the filled tacos on a serving platter and serve right away while the shells are crispy. These are best enjoyed fresh.

Nutrition

Serving: 150gCalories: 385kcalCarbohydrates: 42gProtein: 5gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 65mgSodium: 220mgPotassium: 180mgFiber: 2gSugar: 28gVitamin A: 850IUVitamin C: 45mgCalcium: 95mgIron: 0.8mg

Notes

The magic of strawberry crunch cheesecake tacos is in the contrast between crispy shells, smooth cream cheese filling, and that iconic crunchy topping. Keep everything cold until assembly and serve immediately for the best texture. These fun dessert tacos are perfect for making memories at parties.