Description
Delight in the refreshing and indulgent Strawberry Crunch Cheesecake Tacos, featuring creamy cheesecake filling with fresh strawberries nestled inside crunchy graham cracker taco shells, topped with toasted pecans and extra strawberries for a perfect balance of texture and flavor.
Ingredients
Scale
Cheesecake Filling
- 8 ounces (226g) cream cheese, softened
- 1/2 cup (100g) granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup (60ml) heavy cream
- 1 cup (150g) fresh strawberries, finely chopped
Taco Shells
- 1 1/2 cups (180g) graham cracker crumbs
- 1/4 cup (50g) unsalted butter, melted
Toppings (Optional)
- 1/4 cup (35g) chopped toasted pecans
- Additional chopped fresh strawberries for garnish
Instructions
- Prepare the Cheesecake Filling: In a medium bowl, beat the softened cream cheese until smooth and creamy. Add granulated sugar and vanilla extract, then mix until well combined.
- Incorporate Cream and Strawberries: Gently fold in the heavy cream and finely chopped strawberries, ensuring the mixture is evenly distributed throughout the filling.
- Make Graham Cracker Shells: In a separate bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are fully coated and the mixture resembles coarse sand.
- Shape the Taco Shells: Divide the graham cracker mixture evenly into 8 small taco-shaped molds or a muffin tin. Press the mixture firmly into the sides and bottom to form sturdy shells.
- Chill Shells: Place the molds in the refrigerator and chill for at least 2 hours until the shells are firm and hold their shape perfectly.
- Fill the Tacos: Remove the chilled shells from the refrigerator. Carefully spoon or pipe the cheesecake filling into each shell, filling them evenly.
- Add Toppings: Sprinkle chopped toasted pecans on top of the filling if desired. Garnish with additional chopped fresh strawberries for extra color and flavor.
- Serve: Serve the Strawberry Crunch Cheesecake Tacos chilled and enjoy the creamy, crunchy, and fruity combination in every bite.
Notes
- For best results, use fresh, ripe strawberries with bright red color.
- You can substitute pecans with toasted almonds or walnuts if preferred.
- Chilling the taco shells properly helps them hold their shape without crumbling.
- These tacos are best served the same day but can be refrigerated in an airtight container for up to 24 hours.
- To soften cream cheese quickly, leave it at room temperature for about 30 minutes before starting.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake, Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 220
- Sugar: 16g
- Sodium: 105mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: strawberry cheesecake tacos, no-bake cheesecake, graham cracker shells, easy dessert, summer dessert, creamy strawberry dessert
