Description
Delight in these Strawberry Crunch Cheesecake Tacos, a fun and delicious dessert featuring a creamy cheesecake filling with fresh strawberries, nestled inside a crunchy graham cracker taco shell and topped with toasted pecans and extra strawberries for garnish.
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 Shell
- 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 (optional)
Instructions
- Prepare the Taco Shells: In a medium bowl, combine the graham cracker crumbs, melted butter, and chopped toasted pecans if using. Mix until the crumbs are evenly coated and resemble wet sand. Press the mixture firmly into taco shell molds or shape manually into taco forms using foil shaped molds. Place the shells in the refrigerator to set and harden while you prepare the filling.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese with a mixer until smooth. Add granulated sugar and vanilla extract, continuing to beat until creamy and well combined. Slowly pour in the heavy cream and beat until the mixture becomes light and fluffy. Gently fold in the finely chopped fresh strawberries to retain their texture.
- Assemble the Tacos: Remove the graham cracker taco shells from the refrigerator and carefully fill each shell with the prepared cheesecake filling. Use a spoon or piping bag for a neat presentation.
- Garnish and Serve: Top each cheesecake taco with additional chopped strawberries and a few extra toasted pecans if desired. Serve immediately or refrigerate until ready to serve to maintain the firmness of the shells and filling.
Notes
- For best results, use fresh and ripe strawberries to enhance the flavor and sweetness.
- You can omit the pecans for a nut-free version or substitute with other nuts like almonds or walnuts.
- If you don’t have taco molds, you can form the shells around a rolling pin covered in foil to get the taco shape.
- Refrigerate assembled tacos for up to 2 hours before serving but avoid longer to prevent sogginess of the shells.
Keywords: strawberry cheesecake tacos, no-bake dessert, graham cracker tacos, creamy cheesecake, fresh strawberry dessert