Description
Delight in these Strawberry Crunch Cheesecake Tacos, a perfect no-bake dessert featuring creamy, sweetened cream cheese and fresh strawberries nestled in crunchy homemade graham cracker taco shells. The optional toasted pecans add a satisfying crunch, making this a fun and elegant treat perfect for summer gatherings or anytime you crave a refreshing cheesecake delight.
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
Graham Cracker Taco Shells
- 1 1/2 cups (180g) graham cracker crumbs
- 1/4 cup (50g) unsalted butter, melted
Toppings (Optional)
- 1/4 cup (35g) chopped toasted pecans
- Additional chopped strawberries for garnish
Instructions
- Prepare the Cream Cheese Mixture: 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 and fluffy.
- Incorporate Heavy Cream and Strawberries: Gently fold in the heavy cream and finely chopped strawberries until they are evenly distributed throughout the mixture, creating a rich and fruity filling.
- Make the Graham Cracker Base: In a separate bowl, combine the graham cracker crumbs with melted butter, stirring until the crumbs are fully coated and the texture resembles coarse sand.
- Form the Taco Shells: Divide the graham cracker mixture evenly into 8 small taco-shaped molds or muffin tins. Press firmly into the sides and bottom to shape sturdy taco shells that will hold the filling.
- Chill the Shells: Place the prepared taco shells in the refrigerator and chill for at least 2 hours to set and firm up the shell shape.
- Fill the Tacos: Remove chilled shells from the refrigerator and carefully spoon or pipe the cheesecake filling into each shell, ensuring an even and generous fill.
- Add Toppings: Sprinkle chopped toasted pecans over the cheesecake filling for added crunch, if desired.
- Garnish and Serve: Top each taco with additional chopped fresh strawberries for a vibrant finish. Serve chilled and enjoy the creamy, crunchy, and fruity combination.
Notes
- For best results, ensure the cream cheese is softened to room temperature before mixing for a smooth filling.
- To create sturdy taco shells, press the graham cracker mixture firmly and chill thoroughly.
- To toast pecans, place them in a dry skillet over medium heat for 3–5 minutes, stirring frequently until fragrant.
- This recipe can be made a day ahead; keep refrigerated until serving to maintain freshness.
- For a nut-free version, omit the toasted pecans.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 250
- Sugar: 18g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Keywords: Strawberry cheesecake tacos, no-bake cheesecake, graham cracker taco shells, summer dessert, easy cheesecake recipe
