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Summer Strawberry Crunch Cheesecake Tacos

Summer strawberry crunch cheesecake tacos with crispy wonton shells and a strawberry cheesecake mousse filling. Finished with a buttery graham cracker crunch and a honey-mint drizzle for bright summer dessert flavor.
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Prep Time 20 minutes
Resting 15 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Fusion
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Cream cheese
  • 8 oz cream cheese Softened to room temperature for a smooth mousse.
Sweeteners
  • 0.25 cup powdered sugar Used to sweeten and stabilize the cream cheese base.
  • 1 tsp vanilla extract
  • 1 tbsp granulated sugar For the graham cracker crunch topping.
  • 1 tbsp honey For a final drizzle.
Cream
  • 0.5 cup heavy whipping cream Whipped to soft peaks.
Fruit
  • 1 cup fresh strawberries Dice so they fold in evenly without flooding the mousse.
Shells
  • 12 wonton wrappers Fry in hot oil and shape into taco forms while warm.
  • 0.5 cup oil For deep frying; warm to 350°F (do not crowd).
Graham cracker crunch
  • 0.5 cup graham cracker crumbs Combined with melted butter and sugar for crunch.
  • 2 tbsp melted butter Helps crumbs toast and clump slightly.
  • 1 tbsp granulated sugar Sweetens the crunch topping.
Garnish
  • 1 fresh mint Chopped or left whole for garnish.

Equipment

  • 1 Dutch oven
  • 1 stand mixer

Method
 

Make the strawberry cheesecake mousse
  1. Beat the softened cream cheese with powdered sugar until completely smooth.
  2. Whip the heavy whipping cream to soft peaks, then fold it into the cream cheese mixture along with the vanilla extract.
  3. Gently fold in the diced fresh strawberries until evenly distributed.
  4. Cover and refrigerate the mousse for 15 minutes to firm slightly for easier filling.
Fry the wonton shells
  1. Heat oil to 350°F in a Dutch oven.
  2. Fry each wonton wrapper for 30 seconds per side until golden and crispy.
  3. Shape each fried wrapper into a taco form immediately, then drain on paper towels.
Assemble the tacos
  1. Mix graham cracker crumbs with melted butter and granulated sugar until crumbly.
  2. Fill each crispy shell with the strawberry cheesecake mousse.
  3. Top with the graham cracker crunch, drizzle with honey, and garnish with fresh mint.

Notes

For the smoothest mousse, make sure the cream cheese is fully softened before beating. Refrigerate leftover filled tacos separately from the crunch; store mousse-covered shells in the fridge up to 2 days, and keep the crunch at room temperature for 3 days (assemble right before serving). Freezing is not recommended for fried shells; you can freeze the mousse up to 1 month and thaw overnight in the fridge. If you want a lighter option, use half-and-half or light whipping cream, though the texture may be slightly less stable.