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Strawberry Crunch Cheesecake Tacos Recipe

Strawberry Crunch Cheesecake Tacos Recipe
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★★★★★

4.8 from 8 reviews

These Strawberry Crunch Cheesecake Tacos are a delightful no-bake dessert featuring creamy, tangy cheesecake filling mixed with fresh strawberries, nestled in a crunchy graham cracker taco shell. Topped with toasted pecans and extra strawberries, these bite-sized treats combine refreshing fruit with a rich, crunchy texture perfect for parties or a sweet indulgence.

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 Shells

  • 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 for garnish (optional)

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, and continue mixing until well combined for a sweet, smooth base.
  2. Fold in cream and strawberries: Gently fold in the heavy cream and finely chopped strawberries until evenly incorporated, giving the filling a creamy texture with fruity bursts.
  3. Make the graham cracker crust: In a separate bowl, combine the graham cracker crumbs and melted butter, stirring until the crumb mixture is well-coated and resembles coarse sand. This mixture will form the crunchy taco shells.
  4. Form taco shells: 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 shape sturdy shells that hold their form.
  5. Chill the shells: Place the prepared graham cracker taco shells in the refrigerator and chill for at least 2 hours, allowing them to firm up and maintain their shape when filled.
  6. Fill the shells: Remove the chilled taco shells from the refrigerator. Carefully spoon or pipe the cheesecake filling into the center of each shell, filling them evenly for a balanced bite.
  7. Add toppings: Sprinkle chopped toasted pecans over the cheesecake filling if using, adding a nutty crunch that complements the tartness and creaminess.
  8. Garnish and serve: Garnish with additional chopped fresh strawberries for a bright, fresh finish. Serve the tacos chilled and enjoy the luscious blend of creamy, crunchy, and fruity flavors.

Notes

  • For a nut-free version, omit the toasted pecans and garnish with extra strawberries alone.
  • You can substitute fresh strawberries with other berries like blueberries or raspberries for variety.
  • Press the graham cracker mixture firmly to ensure taco shells hold their shape well during chilling and serving.
  • To soften cream cheese quickly, leave it at room temperature for about 30 minutes before starting.
  • If taco molds are unavailable, use a muffin tin lined with plastic wrap, shaping the crust with fingers to form the shell.

Nutrition

Keywords: cheesecake tacos, strawberry dessert, no bake cheesecake, graham cracker shells, fruit and cream dessert

Find it online: https://islawhite.com/strawberry-crunch-cheesecake-tacos-recipe/