Strawberry Crunch Cheesecake Tacos Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
