Print

Strawberry Crunch Cheesecake Tacos Recipe

Print Recipe

★★★★★

4.8 from 59 reviews

Strawberry Crunch Cheesecake Tacos combine creamy, luscious cheesecake filling with crunchy graham cracker shells, fresh strawberries, and optional toasted pecans for a delightful no-bake dessert that is perfect for summer gatherings or anytime you crave a refreshing sweet treat.

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 (optional)

Instructions

  1. Prepare the Cheesecake Filling: In a medium bowl, beat the softened cream cheese until it is smooth and creamy. Add the granulated sugar and vanilla extract, and continue mixing until the ingredients are fully combined to create a rich cheesecake base.
  2. Incorporate Cream and Strawberries: Gently fold in the heavy cream and finely chopped strawberries into the cream cheese mixture. Mix until the ingredients are evenly distributed, ensuring a creamy texture dotted with fresh fruit throughout.
  3. Make the Graham Cracker Shells: In a separate bowl, combine the graham cracker crumbs with the melted butter. Stir until the crumbs are fully coated and the mixture resembles coarse sand. This mixture will form the taco shell base.
  4. Shape the Taco Shells: Divide the graham cracker mixture evenly into 8 small taco-shaped molds or use a muffin tin. Press the mixture firmly into the sides and bottom of each mold to create sturdy shells that hold their shape.
  5. Chill the Shells: Place the molded graham cracker taco shells in the refrigerator for at least 2 hours to allow them to firm up and solidify for easy filling.
  6. Fill the Shells: Remove the chilled taco shells from the fridge. Carefully spoon or pipe the cheesecake filling into each shell, filling them evenly to achieve a perfect balance of creamy filling and crunchy shell.
  7. Add Toppings: Sprinkle the tops of the filled tacos with chopped toasted pecans if desired for extra crunch and flavor.
  8. Garnish and Serve: Garnish with additional chopped fresh strawberries if you like. Serve these strawberry crunch cheesecake tacos chilled for a refreshing and delicious dessert experience.

Notes

  • For best results, ensure the cream cheese is softened to room temperature to achieve a smooth filling.
  • Graham cracker shells can be prepared a day in advance and stored in the refrigerator.
  • To toast pecans, place them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant and lightly browned.
  • For a dairy-free version, substitute cream cheese and heavy cream with suitable vegan alternatives.
  • If a tart flavor is preferred, consider adding a tablespoon of lemon juice to the cheesecake filling.

Keywords: strawberry cheesecake tacos, no-bake cheesecake, graham cracker shell, strawberry dessert, summer dessert, creamy cheesecake, crunchy taco shells

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