Description
These Strawberry Crunch Cheesecake Tacos are a delicious fusion of creamy cheesecake, crunchy graham cracker shells, and fresh strawberries. Perfect as a summer dessert or party treat, they’re no-bake, easy to assemble, and packed with sweet berry flavor.
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
- In a bowl, combine graham cracker crumbs and melted butter until well mixed. Press the mixture into taco molds or form into shells and chill until firm.
- In a mixing bowl, beat cream cheese, sugar, and vanilla extract until smooth and creamy.
- Add heavy cream and beat until fluffy.
- Fold in the finely chopped strawberries.
- Spoon the cheesecake mixture into the chilled taco shells.
- Top with additional chopped strawberries and pecans if desired. Chill before serving.
Notes
- You can prepare the shells in advance and store in the fridge.
- Swap pecans for crushed freeze-dried strawberries for more crunch and color.
- Use a piping bag for neater filling presentation.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American