Description
Strawberry Crunch Cheesecake Tacos are a delightful dessert combining creamy cheesecake filling with crunchy graham cracker shells and fresh strawberries. These no-bake tacos offer a refreshing, easy-to-make treat perfect for parties or a sweet snack.
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
Graham Cracker Taco Shells
- 1 1/2 cups (180g) graham cracker crumbs
- 1/4 cup (50g) unsalted butter, melted
- 1/4 cup (35g) chopped toasted pecans (optional)
Garnish
- Additional chopped strawberries for garnish (optional)
Instructions
- Prepare Cheesecake Filling: In a medium bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar and vanilla extract, and continue mixing until well combined.
- Fold in Cream and Strawberries: Gently fold in the heavy cream and finely chopped strawberries to ensure even distribution throughout the mixture.
- Make Graham Cracker Mixture: In a separate bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are fully coated and the mixture has a coarse sand-like texture.
- Create Taco Shells: Evenly divide the graham cracker mixture into 8 small taco-shaped molds or a muffin tin. Press firmly into the sides and bottom to shape the taco shells.
- Chill Shells: Refrigerate the prepared graham cracker taco shells for at least 2 hours until they are firm and hold their shape.
- Fill Tacos: Remove shells from the refrigerator. Spoon or pipe the cheesecake filling into each shell, filling them evenly and generously.
- Add Toppings: Sprinkle chopped toasted pecans over the cheesecake filling if desired, then garnish with extra chopped strawberries for a fresh finish.
- Serve: Serve the Strawberry Crunch Cheesecake Tacos chilled and enjoy the combination of creamy, crunchy, and fruity flavors in every bite.
Notes
- Ensure the cream cheese is softened at room temperature for easy mixing and smooth texture.
- To toast pecans, bake them at 350°F (175°C) for 5-7 minutes, stirring halfway through for even toasting.
- Use silicone taco molds or shape the shells in a muffin tin lined with parchment paper for easier removal.
- For a dairy-free option, substitute cream cheese and heavy cream with plant-based versions, adjusting consistency as needed.
- Chilling time is important for sturdy shells; do not skip or shorten it significantly.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake, Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 230
- Sugar: 14g
- Sodium: 95mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: strawberry cheesecake tacos, no-bake dessert, cheesecake with graham cracker shell, strawberry dessert, easy cheesecake taco recipe, crunchy dessert tacos
