Description
These Strawberry Crunch Cheesecake Tacos are a delightful dessert with creamy cheesecake filling, fresh strawberries, and a crunchy graham cracker shell. Perfect for parties, summer treats, or any sweet craving!
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 cup heavy cream
- 1 cup fresh strawberries, finely chopped
- 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
- Preheat oven to 350°F (175°C). Combine graham cracker crumbs, melted butter, and pecans (if using) in a bowl.
- Press the mixture into taco molds or muffin tins lined with foil to form taco shells. Bake for 8–10 minutes until slightly golden. Remove and cool.
- In a mixing bowl, beat cream cheese, sugar, and vanilla until smooth. Gradually add heavy cream and beat until creamy and fluffy.
- Fold in finely chopped strawberries.
- Once shells are cooled, fill each shell with cheesecake mixture.
- Garnish with extra strawberries on top. Chill in the refrigerator for at least 1 hour before serving.
Notes
- Use fresh, ripe strawberries for the best flavor.
- Shells can be made ahead and stored in an airtight container.
- Optional pecans add a nice crunch to the taco shells.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake/Baked Shells
- Cuisine: American