Strawberry Crunch Cheesecake Tacos Recipe
Strawberry Crunch Cheesecake Tacos offer a delightful blend of creamy cheesecake filling, fresh strawberries, and crunchy graham cracker taco shells. Perfectly chilled and garnished with toasted pecans and extra strawberries, this no-bake dessert combines texture and flavor in a fun taco shape.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
- 1 cup fresh strawberries, finely chopped
Taco Shells
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 1/4 cup chopped toasted pecans (optional)
- Additional chopped strawberries for garnish (optional)
Instructions
- Prepare the 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 fully combined.
- Fold in cream and strawberries: Gently fold in the heavy cream and finely chopped fresh strawberries until the mixture is evenly distributed and smooth.
- Make graham cracker crust: In a separate bowl, combine the graham cracker crumbs with the melted butter, mixing until the mixture is well-coated and resembles coarse sand.
- Form 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 create sturdy taco shells.
- Chill the shells: Place the molds with the shells in the refrigerator and chill for at least 2 hours to let them firm up and hold their shape.
- Fill the taco shells: Remove the chilled taco shells from the refrigerator. Carefully spoon or pipe the cheesecake filling into the center of each shell, filling them evenly.
- Add toppings: Sprinkle chopped toasted pecans over the cheesecake filling if desired, and garnish with additional chopped fresh strawberries.
- Serve chilled: Serve the Strawberry Crunch Cheesecake Tacos cold for the perfect combination of creamy, crunchy, and fruity flavors.
Notes
- For firmer taco shells, chill the shells overnight.
- Use a piping bag for neater filling application if preferred.
- Substitute pecans with chopped almonds or walnuts for different nutty flavors.
- Keep the tacos refrigerated until serving to maintain their shape and freshness.
- For a slightly lighter option, use reduced-fat cream cheese and heavy cream substitutes.
