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Summer Strawberry Crunch Cheesecake Tacos

Summer strawberry crunch cheesecake tacos with crispy wonton shells filled with strawberry cheesecake mousse and a graham cracker crunch topping. Fry quick, mix creamy, then assemble for a bright, bite-size taco-style dessert.
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Prep Time 20 minutes
resting 15 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Strawberry cheesecake mousse
  • 8 oz cream cheese Softened to room temperature for smooth mixing.
  • 0.25 cup powdered sugar Helps sweeten and smooth the filling.
  • 0.5 cup heavy whipping cream Whip to soft peaks for a light mousse.
  • 1 tsp vanilla extract Adds warm flavor to the mousse.
  • 1 cup fresh strawberries Dice small for even bursts of fruit.
Crispy taco shells
  • 12 wonton wrappers Fry until golden and crispy to hold taco shape.
  • 1 Oil for frying Enough for shallow frying; heat to 350°F.
Graham cracker crunch & topping
  • 0.5 cup graham cracker crumbs For the crunchy topping mix.
  • 2 tbsp melted butter Binds crumbs for a crisp texture.
  • 1 tbsp granulated sugar Sweetens the crunch.
  • 1 tbsp honey Drizzle over assembled tacos.
  • 1 Fresh mint Garnish for freshness.

Equipment

  • 1 cast iron skillet
  • 1 stand mixer

Method
 

Make the strawberry cheesecake mousse
  1. Beat cream cheese with powdered sugar until smooth and lump-free.
  2. Whip heavy whipping cream to soft peaks.
  3. Fold the whipped cream into the cream cheese mixture with vanilla extract until evenly combined.
  4. Gently fold in diced fresh strawberries.
  5. Chill the mousse for 15 minutes so it firms slightly for easier filling.
Fry wonton wrappers into taco shells
  1. Heat oil to 350°F in a Dutch oven or heavy skillet.
  2. Fry each wonton wrapper for 30 seconds per side until golden and crispy, then shape into a taco form while warm.
  3. Drain the fried shells on paper towels to remove excess oil.
Make the graham cracker crunch and assemble
  1. Mix graham cracker crumbs with melted butter and granulated sugar until the crumbs look evenly coated.
  2. Fill each crispy shell with the strawberry cheesecake mousse.
  3. Top each taco with the graham cracker crunch, then drizzle with honey.
  4. Finish with fresh mint garnish and serve upright.

Notes

For the smoothest mousse, use cream cheese fully softened at room temperature. Chill 15 minutes only—too long can make filling stiff and hard to pipe/spread. Store assembled tacos in the fridge up to 1 day, but keep shells crisp by storing components separately (mousse and crunch) for up to 3 days; freeze the mousse up to 1 month (thaw in the fridge). For a lighter option, swap half the heavy whipping cream for cold Greek yogurt and whip to soft peaks if you want a tangier, lower-fat filling.