Strawberry Crunch Cheesecake Tacos Recipe

Introduction

Strawberry Crunch Cheesecake Tacos are a delightful twist on classic cheesecake, combining creamy filling with crunchy graham cracker shells and fresh strawberries. This no-bake dessert is perfect for summer gatherings or whenever you crave a fresh, fruity treat.

Ingredients

• 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
• 1 1/2 cups (180g) graham cracker crumbs
• 1/4 cup (50g) unsalted butter, melted
• 1/4 cup (35g) chopped toasted pecans (optional)
• Additional chopped strawberries for garnish (optional)

Instructions

1. Step 1: In a medium bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar and vanilla extract, then continue mixing until well combined.
2. Step 2: Fold in the heavy cream and finely chopped strawberries until the mixture is evenly distributed.
3. Step 3: In a separate bowl, combine the graham cracker crumbs and melted butter until the mixture is well-coated and resembles a coarse sand-like texture.
4. Step 4: Divide the graham cracker mixture evenly into 8 small taco-shaped molds or a muffin tin, pressing the mixture firmly into the sides and bottom to create the taco shells.
5. Step 5: Place the prepared graham cracker taco shells in the refrigerator and chill for at least 2 hours, or until the shells are firm and hold their shape.
6. Step 6: Remove the chilled taco shells from the refrigerator. Carefully spoon or pipe the cheesecake filling into the center of each taco shell, filling them evenly.
7. Step 7: Top the cheesecake filling with a sprinkle of chopped toasted pecans, if desired.
8. Step 8: Garnish with additional chopped fresh strawberries, if you like.
9. Step 9: Serve the tacos chilled and enjoy the irresistible combination of creamy cheesecake, crunchy graham cracker, and juicy strawberries in every bite!

Tips & Variations

• Use fresh, ripe strawberries for the best flavor and texture.
• Substitute crushed almonds or walnuts for a different nutty crunch.
• Try adding a drizzle of chocolate or caramel sauce for extra indulgence.
• If you don’t have taco-shaped molds, shape the crust into little cups using a muffin tin lined with parchment paper.

Storage

Store the assembled cheesecake tacos covered in the refrigerator for up to 2 days. To prevent sogginess, assemble just before serving if possible. If stored separately, graham cracker shells can be kept airtight for up to 3 days, and the cheesecake filling can be refrigerated in a sealed container for up to 2 days. Serve chilled; no reheating is needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the graham cracker shells ahead of time?

Yes, you can prepare the graham cracker shells in advance and keep them refrigerated or even frozen. Just make sure they are well covered to prevent moisture from softening them.

What can I use instead of heavy cream?

If you don’t have heavy cream, you can substitute it with whipped topping or full-fat Greek yogurt for a slightly different texture but still creamy result.

Strawberry Crunch Cheesecake Tacos Recipe

Print Recipe

★★★★★

4.6 from 123 reviews

These Strawberry Crunch Cheesecake Tacos combine creamy, tangy cheesecake filling with crunchy graham cracker shells and fresh strawberries for a delightful handheld dessert. The graham cracker shells are molded and chilled to create a unique taco shape, filled with smooth strawberry-studded cheesecake and topped with toasted pecans and extra fresh strawberries for added texture and flavor.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 20 minutes
• Yield: 8 tacos 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

Toppings (Optional)

• 1/4 cup (35g) chopped toasted pecans
• Additional chopped fresh strawberries for garnish

Instructions

1. Prepare the Cheesecake Filling: In a medium bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar and vanilla extract, continuing to mix until well combined and fluffy.
2. Fold in Cream and Strawberries: Gently fold the heavy cream and finely chopped strawberries into the cream cheese mixture until the ingredients are evenly distributed throughout the filling.
3. Make the Graham Cracker Mixture: In a separate bowl, combine the graham cracker crumbs with the melted unsalted butter. Stir until the crumbs are fully coated and the texture resembles coarse sand, which will help form the shell.
4. Form the Taco Shells: Evenly divide the graham cracker mixture into 8 small taco-shaped molds or a muffin tin. Press the mixture firmly into the sides and bottom of each mold to shape the shells and ensure they hold together after chilling.
5. Chill Shells: Place the filled molds in the refrigerator and chill for at least 2 hours, allowing the shells to firm up and hold their taco shape perfectly.
6. Fill the Taco Shells: Once chilled, carefully remove the shells from the molds. Spoon or pipe the prepared cheesecake filling evenly into each shell, filling them generously but without overfilling.
7. Add Toppings: Sprinkle the tops of the filled tacos with chopped toasted pecans for added crunch, if desired. Garnish with additional chopped fresh strawberries for both color and fresh flavor.
8. Serve and Enjoy: Serve the Strawberry Crunch Cheesecake Tacos chilled to enjoy the delicious contrast of creamy, crunchy, and fruity layers in every bite.

Notes

• You can toast pecans lightly in a dry skillet over medium heat for 3-4 minutes until fragrant if you prefer them warm and crunchy.
• For easier shell removal, line taco molds with plastic wrap before pressing in the graham cracker mixture.
• Ensure the cream cheese is fully softened to avoid lumps in the cheesecake filling.
• These tacos can be made a day in advance and kept covered in the refrigerator.
• Substitute fresh strawberries with your favorite berries for a different fruity twist.

Keywords: Strawberry cheesecake, cheesecake tacos, no-bake dessert, graham cracker shells, creamy cheesecake, strawberry dessert, handheld dessert