Ingredients
Equipment
Method
Make the strawberry cheesecake filling
- Beat the cream cheese with powdered sugar until smooth.
- Whip the heavy whipping cream to soft peaks, then fold it into the cream cheese mixture with the vanilla extract.
- Gently fold in the diced fresh strawberries, then refrigerate the mixture for 15 minutes to firm up.
Fry the wonton shells
- Heat the oil for frying to 350°F.
- Fry each wonton wrapper for 30 seconds per side, until golden and crispy, shaping it into a taco shape as it fries.
- Drain the fried wonton shells on paper towels.
Assemble the tacos
- Mix the graham cracker crumbs with the melted butter and granulated sugar.
- Fill each crispy shell with the strawberry cheesecake mixture.
- Top each filled taco with the graham cracker crunch.
- Drizzle with honey and garnish with fresh mint for serving.
Notes
For the crispiest shells, assemble right before eating—wonton wrappers lose crunch if they sit filled. Store leftover filling refrigerated up to 2 days, and fry shells up to 1 day ahead, then re-crisp briefly in a hot oven if needed; freezing is not recommended for best texture. If you want a lighter option, swap some of the heavy whipping cream for whipped low-fat Greek yogurt while keeping the structure with the cream cheese.