Strawberry Crunch Cheesecake Tacos Recipe
Strawberry Crunch Cheesecake Tacos combine creamy, smooth cheesecake filling with fresh strawberries and crunchy graham cracker shells for a delightful handheld dessert perfect for any occasion. These no-bake tacos offer a delicious blend of textures and flavors, highlighted by toasted pecans and fresh fruit garnish.
- Prep Time: 20 minutes
- Cook Time: 0 minutes (no baking required)
- Total Time: 2 hours 20 minutes (including chilling time)
- Yield: 8 cheesecake tacos 1x
- Category: Dessert
- Method: No-Bake, Refrigeration
- Cuisine: American
- Diet: Vegetarian
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
Toppings & Garnish (Optional)
- 1/4 cup (35g) chopped toasted pecans
- Additional chopped fresh strawberries
Instructions
- Make the Cheesecake Filling: In a medium bowl, beat the softened cream cheese using a hand mixer or stand mixer until smooth and creamy. Add the granulated sugar and vanilla extract, mixing continuously until well combined. Gently fold in the heavy cream and finely chopped strawberries, ensuring even distribution of ingredients.
- Prepare the Taco Shells: In a separate bowl, mix the graham cracker crumbs and melted butter until the mixture is evenly coated and has a coarse sand-like texture. Evenly divide this mixture into 8 small taco-shaped molds or a muffin tin, pressing the crumbs firmly against the sides and bottom to form sturdy taco shells.
- Chill the Taco Shells: Place the molds with the prepared graham cracker shells into the refrigerator and chill for at least 2 hours. This chilling time allows the shells to firm up and hold their shape when removed from the molds.
- Assemble the Tacos: Carefully remove the chilled taco shells from the refrigerator and molds. Using a spoon or piping bag, fill each shell evenly with the prepared cheesecake filling. Optionally, sprinkle the tops with chopped toasted pecans to add a delicious crunch.
- Garnish and Serve: Garnish each cheesecake taco with additional chopped fresh strawberries if desired. Serve immediately chilled to enjoy the creamy, crunchy, and fresh flavors in every bite.
Notes
- For a different flavor, substitute strawberries with raspberries or blackberries.
- Try using other types of nuts like almonds or walnuts for varied crunch and taste.
- Make sure the cream cheese is softened to ensure a smooth cheesecake filling.
- Press the graham cracker mixture firmly to ensure taco shells hold their shape well.
- Chilling the shells well is essential to prevent them from crumbling during assembly and serving.
Nutrition
- Serving Size: 1 taco
- Calories: 230 kcal
- Sugar: 16 g
- Sodium: 110 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 45 mg
Keywords: Strawberry cheesecake tacos, no bake cheesecake, graham cracker shells, creamy dessert, handheld dessert, summer dessert, fresh strawberry dessert
