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Homemade strawberry crunch cheesecake tacos with golden graham cracker-coated shells, creamy cheesecake filling, sliced strawberries, and strawberry sauce, served on a wooden board with fresh strawberries.

Strawberry Crunch Cheesecake Tacos

5 from 1 vote
A fun, no-bake dessert made with waffle cones, creamy Strawberry Crunch Cheesecake Tacos filling, and a crunchy strawberry topping. Perfect for parties and crowd-pleasing moments.
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Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 1 hour
Servings: 10 tacos
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shells
  • 10 Waffle ice cream cones - Or mini waffle bowls
Cheesecake Filling
  • 8 oz Cream cheese - Softened
  • 1 cup Heavy whipping cream - Cold
  • ½ cup Powdered sugar - Adjust to taste
  • 1 teaspoon Vanilla extract - Pure
  • 1 cup Strawberries - Fresh, diced
Strawberry Crunch Topping
  • 12 Golden Oreo cookies - Crushed into crumbs
  • ½ cup Strawberry cake mix - Dry mix
  • ¼ cup Butter - Melted
  • ⅓ cup Freeze-dried strawberries - Crushed
Optional Extras
  • Fresh strawberries - Sliced for garnish
  • Whipped cream - For topping
  • Graham cracker crumbs - For extra crunch
  • White chocolate chips - Optional mix-in

Equipment

  • 1 Electric mixer (Hand or stand mixer)
  • 2 Large mixing bowls (One for filling, one for cream)
  • 1 Measuring cups/spoons
  • 1 Baking sheet (For crunch topping)
  • 10 Glasses or tall cups (To hold cones upright)

Method
 

  1. Beat softened cream cheese until smooth, then mix in powdered sugar and vanilla. In a separate bowl, whip heavy cream to stiff peaks and gently fold into cream cheese mixture. Stir in diced strawberries and chill.
    A glass bowl filled with smooth, fluffy homemade cheesecake filling, resting on a red and white checkered kitchen towel on a white marble countertop.
  2. Preheat your oven to 350°F (175°C).
  3. Crush Golden Oreos and freeze-dried strawberries, mix with strawberry cake mix and melted butter until crumbly. Spread on a baking sheet.
    Homemade strawberry topping in a saucepan, with halved strawberries coated in glossy red sauce, next to a red checkered towel and a bowl of cream on a marble surface.
  4. Bake the crunch topping for 10 minutes, then let it cool completely.
  5. Spoon the chilled cheesecake filling into waffle cones or bowls. Don’t overfill.
    Homemade strawberry crunch cheesecake tacos with piped cream cheese filling in golden graham-coated shells, surrounded by bowls of fresh strawberries, whipped cream, and strawberry topping on a marble surface.
  6. Top with strawberry crunch and optional fresh strawberry slices or whipped cream. Serve immediately or refrigerate briefly before serving.
    Homemade strawberry crunch cheesecake tacos filled with piped cream cheese filling and topped with strawberry sauce, arranged in a taco holder beside fresh strawberries and a red checkered towel on a marble counter.

Nutrition

Serving: 1tacoCalories: 330kcalCarbohydrates: 32gProtein: 3gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 180mgPotassium: 130mgFiber: 1gSugar: 21gVitamin A: 620IUVitamin C: 15mgCalcium: 60mgIron: 1.2mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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