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Summer Strawberry Crunch Cheesecake Tacos

Summer strawberry crunch cheesecake tacos with crispy wonton shells, fluffy cheesecake mousse, and a graham cracker crumb topping. Quick frying at 350°F gives a golden, crunchy taco shape, then the shells are filled and finished with strawberries, honey, and mint.
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Prep Time 20 minutes
Resting time 15 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Fusion
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Cream cheese mixture
  • 8 oz cream cheese Softened so it blends smooth.
  • 0.25 cup powdered sugar
  • 0.5 cup heavy whipping cream Whip until soft peaks.
  • 1 tsp vanilla extract
  • 1 cup fresh strawberries Diced for even bites.
Crunch and assembly
  • 12 wonton wrappers
  • 0.5 cup oil For frying; use enough for shallow-frying.
  • 0.5 cup graham cracker crumbs
  • 2 tbsp melted butter
  • 1 tbsp granulated sugar
  • 1 tbsp honey
  • 1 fresh mint For garnish.

Equipment

  • 1 deep fryer

Method
 

Make the strawberry cheesecake mousse
  1. Beat the cream cheese with powdered sugar until completely smooth.
  2. Whip the heavy whipping cream to soft peaks.
  3. Fold the whipped cream and vanilla into the cream cheese mixture until no streaks remain.
  4. Gently fold in the diced fresh strawberries.
  5. Cover and refrigerate for 15 minutes to firm slightly for easier filling.
Fry the wonton taco shells
  1. Heat oil to 350°F in a deep-fryer or deep pot.
  2. Fry each wonton wrapper for 30 seconds per side, until golden and crispy, then form into a taco shape as it cooks.
  3. Drain fried shells on paper towels to remove excess oil.
Build the tacos
  1. Mix graham cracker crumbs with melted butter and granulated sugar until evenly coated.
  2. Fill each crispy shell with the strawberry cheesecake mousse.
  3. Top with graham cracker crunch, drizzle with honey, and garnish with fresh mint.

Notes

For clean shells, shape the wontons immediately after flipping—crispy layers set fast as they cool. Store assembled tacos in the refrigerator up to 1 day; keep shells separate from filling for best crunch. Freezing is not recommended because the shells lose crispness. For a lighter swap, use reduced-fat cream cheese and part-skim milk powder in place of some richness, keeping whipping cream as-is for texture.