Strawberry Crunch Cheesecake Tacos Recipe

Introduction

Strawberry Crunch Cheesecake Tacos combine creamy cheesecake filling with crunchy graham cracker shells and fresh strawberries for a delightful treat. This no-bake dessert is perfect for parties or a sweet afternoon snack that’s both fun and delicious.

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

1. Step 1: In a medium bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar and vanilla extract, then continue mixing until well combined.
2. Step 2: Fold in the heavy cream and finely chopped strawberries until the mixture is evenly distributed.
3. Step 3: In a separate bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are well-coated and the texture resembles coarse sand.
4. Step 4: Divide the graham cracker mixture evenly into 8 small taco-shaped molds or a muffin tin. Press firmly into the sides and bottom to form sturdy taco shells.
5. Step 5: Refrigerate the taco shells for at least 2 hours, or until firm and holding their shape.
6. Step 6: Remove the taco shells from the refrigerator. Spoon or pipe the cheesecake filling evenly into each shell.
7. Step 7: Sprinkle the top of each taco with chopped toasted pecans, if using.
8. Step 8: Garnish with additional chopped fresh strawberries, if desired. Serve chilled and enjoy!

Tips & Variations

• For extra flavor, add a splash of lemon juice to the cheesecake filling to brighten the taste.
• Try substituting fresh raspberries or blueberries for the strawberries for a different berry twist.
• Use crushed almonds or walnuts instead of pecans for a varied crunch.
• If you don’t have taco-shaped molds, press the graham cracker mixture into mini muffin tins to create cups instead.

Storage

Store the assembled cheesecake tacos in an airtight container in the refrigerator for up to 2 days. It’s best to fill the shells shortly before serving to keep them crisp. If the shells soften, enjoy the filling separately as a delicious cheesecake dessert. Leftover filling can be stored covered in the fridge for up to 3 days. Reheat is not recommended.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the shell mixture ahead of time?

Yes, you can prepare the graham cracker mixture a day ahead and keep it refrigerated before shaping it into shells. Just press and chill as directed before filling.

What can I use if I don’t have heavy cream?

You can substitute heavy cream with whipping cream or full-fat coconut milk for a dairy-free option, but the texture may be slightly different.

Strawberry Crunch Cheesecake Tacos Recipe

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Strawberry Crunch Cheesecake Tacos combine creamy, dreamy cheesecake filling with fresh strawberries inside a crunchy graham cracker taco shell. This no-bake dessert features a luscious cream cheese mixture accented with vanilla and chopped pecans for texture and flavor. Chilled until firm, these taco-shaped treats make a fun and elegant dessert perfect for summer gatherings or anytime you crave a fruity, crunchy indulgence.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 15 minutes
• Yield: 8 tacos 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 fresh strawberries (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.
2. Fold in cream and strawberries: Gently fold in the heavy cream and finely chopped strawberries until the mixture is evenly distributed and smooth.
3. Make the taco shells: In a separate bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are fully coated and the texture resembles coarse sand.
4. Form taco-shaped 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 to shape the shells.
5. Chill the shells: Place the taco shells in the refrigerator and chill for at least 2 hours, or until firm and holding their shape.
6. Fill the shells: Remove the chilled shells from the refrigerator. Carefully spoon or pipe the cheesecake filling evenly into each taco shell.
7. Add toppings: Sprinkle chopped toasted pecans on top of the filling if using. Garnish with additional chopped fresh strawberries as desired.
8. Serve chilled: Serve the Strawberry Crunch Cheesecake Tacos chilled for a refreshing and decadent dessert experience.

Notes

• For best results, ensure the cream cheese is properly softened for smooth mixing.
• To toast pecans, bake them in a 350°F (175°C) oven for 5-7 minutes until fragrant.
• You can substitute heavy cream with whipping cream or half-and-half if preferred.
• The taco shells can be made a day ahead and stored refrigerated to save time.
• Use fresh ripe strawberries for the best natural sweetness and texture.
• These tacos are best served the same day after assembly but can be refrigerated for up to 24 hours.
• For a nut-free version, omit the toasted pecans.

Keywords: cheesecake tacos, strawberry dessert, no-bake cheesecake, graham cracker shells, summer dessert, creamy strawberry cheesecake, easy no bake dessert