Strawberry Jam Cheesecake Crunch Tacos
🍓 Strawberry Jam Cheesecake Crunch Tacos
Strawberry Jam Cheesecake Crunch Tacos made with graham cracker shells, creamy cheesecake filling, and glossy strawberry jam. A stunning showstopper dessert.
Ingredients
Cheesecake Filling
- 8 oz (225 g) cream cheese, softened
- ½ cup heavy whipping cream, cold
- ⅓ cup powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Strawberry Jam Layer
- ½–¾ cup strawberry jam (seedless preferred)
Crunch Taco Shells
- 1½ cups (180 g) crushed graham crackers or digestive biscuits
- ¼ cup (50 g) coconut oil or unsalted butter, melted
- 2 tbsp finely chopped almonds or pecans (optional)
Garnish (Optional)
- Fresh strawberries, sliced
- Whipped cream
- Extra cookie crumble
Instructions
1. Make the Cheesecake Filling
In a mixing bowl, beat the cream cheese until smooth and fluffy. Add powdered sugar, vanilla extract, and salt, mixing until fully combined.
In a separate bowl, whip the cold heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until light and smooth. Refrigerate while preparing the shells.
2. Make the Crunch Taco Shells
Preheat the oven to 350°F (175°C).
In a bowl, mix crushed graham crackers with melted coconut oil or butter and chopped nuts (if using) until the texture resembles wet sand.
Press the mixture firmly into small taco molds, oven-safe taco holders, or the back of muffin cups, shaping them into taco shells.
Bake for 7–9 minutes, until fragrant, lightly golden, and set. Allow shells to cool completely before filling.
3. Assemble the Tacos
Spoon or pipe the chilled cheesecake filling into each cooled taco shell. Warm the strawberry jam slightly (10–15 seconds in the microwave) until pourable, then drizzle generously through the center.
4. Garnish & Serve
Top with whipped cream, fresh strawberry slices, and extra cookie crumble if desired. Serve immediately for the best texture and crunch.
Tips & Tricks
- Use thick jam or preserves for clean layers and shine
- Pipe the filling for a bakery-style finish
- Let shells cool fully to prevent cracking
- Assemble just before serving to keep shells crisp
- Chill the filling overnight for extra stability
FAQs
Can I make these ahead of time?
Yes. Prepare the shells and cheesecake filling up to 24 hours in advance. Assemble just before serving for best texture.
Can I freeze the shells?
Yes. Freeze baked shells in an airtight container for up to 1 month. Thaw at room temperature before filling.
Can I use another jam flavor?
Absolutely. Raspberry, cherry, or mixed berry jams work beautifully.
Do these need refrigeration?
Yes. Because of the cheesecake filling, store leftovers refrigerated.
“Sweet, crunchy, creamy, and bursting with strawberry flavor — these dessert tacos are guaranteed to impress.”