Strawberry Crunch Cheesecake Tacos Recipe
Strawberry Crunch Cheesecake Tacos are a delightful no-bake dessert featuring creamy, smooth cheesecake filling blended with fresh strawberries, nestled inside crisp graham cracker taco shells. These fun and elegant treats combine the classic flavors of cheesecake and strawberries with a satisfying crunch, perfect for parties or a fresh summer dessert.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 20 minutes
- Yield: 8 taco-shaped servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
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
- Prepare the cheesecake filling: In a medium bowl, beat the softened cream cheese until smooth and creamy using a hand mixer or stand mixer. Add the granulated sugar and vanilla extract, continuing to mix until well combined and the mixture is smooth.
- Fold in cream and strawberries: Gently fold in the heavy cream followed by the finely chopped fresh strawberries, mixing until the strawberries are evenly distributed throughout the cheesecake filling.
- Make the graham cracker taco shells: In a separate bowl, combine the graham cracker crumbs with the melted butter. Stir thoroughly until the mixture is evenly coated and takes on a coarse sand-like texture.
- Form the taco shells: Divide the graham cracker mixture evenly 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 taco shells securely.
- Chill the shells: Place the molds with the graham cracker taco shells into the refrigerator. Chill for at least 2 hours or until the shells firm up and hold their shape when removed from the molds.
- Fill the taco shells: After chilling, carefully remove the taco shells from the refrigerator and unmold the shells from their molds. Spoon or pipe the prepared cheesecake filling evenly into the center of each taco shell.
- Add toppings and garnish: Sprinkle chopped toasted pecans on top of the cheesecake filling in each taco, if using. Garnish with additional chopped fresh strawberries for extra freshness and visual appeal.
- Serve: Serve the Strawberry Crunch Cheesecake Tacos chilled. Enjoy the creamy, crunchy, and fruity combination that makes these treats irresistible.
Notes
- Chilling the graham cracker shells is crucial to ensure they hold their taco shape when filled.
- Use full-fat cream cheese and heavy cream for the creamiest texture.
- To toast pecans, spread them in a single layer on a baking sheet and toast in a 350°F (175°C) oven for 5-7 minutes, stirring halfway through.
- This dessert is best served the same day as assembling for optimal crunchiness.
- You can substitute fresh strawberries with other berries such as blueberries or raspberries for variation.
Keywords: Strawberry Cheesecake Tacos, No-Bake Dessert, Graham Cracker Shells, Summer Dessert, Cream Cheese Dessert
