Strawberry Crunch Cheesecake Tacos Recipe
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.
- 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
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
- 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.
- Fold in cream and strawberries: Gently fold in the heavy cream and finely chopped strawberries until the mixture is evenly distributed and smooth.
- 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.
- 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.
- Chill the shells: Place the taco shells in the refrigerator and chill for at least 2 hours, or until firm and holding their shape.
- Fill the shells: Remove the chilled shells from the refrigerator. Carefully spoon or pipe the cheesecake filling evenly into each taco shell.
- Add toppings: Sprinkle chopped toasted pecans on top of the filling if using. Garnish with additional chopped fresh strawberries as desired.
- 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
