Strawberry Crunch Cheesecake Tacos Recipe

Introduction

Strawberry Crunch Cheesecake Tacos are a delightful twist on classic cheesecake, offering a fun and crunchy graham cracker shell filled with creamy strawberry-infused cheesecake. This no-bake treat combines fresh flavors and textures perfect for any occasion.

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 mix until well combined.
2. Step 2: Fold in the heavy cream and finely chopped strawberries, mixing until the filling is evenly distributed.
3. Step 3: In a separate bowl, combine the graham cracker crumbs and melted butter. Stir until the mixture is well coated and resembles coarse sand.
4. Step 4: Evenly divide the graham cracker mixture into 8 small taco-shaped molds or a muffin tin, pressing firmly into the sides and bottom to form taco shells.
5. Step 5: Refrigerate the taco shells for at least 2 hours, or until firm and able to hold their shape.
6. Step 6: Remove the chilled taco shells from the refrigerator and carefully spoon or pipe the cheesecake filling into each shell evenly.
7. Step 7: Sprinkle chopped toasted pecans on top of the filling, if using.
8. Step 8: Garnish with additional chopped fresh strawberries for a vibrant touch.
9. Step 9: Serve chilled and enjoy the perfect combination of creamy, crunchy, and fruity flavors.

Tips & Variations

• Use frozen graham cracker shells or molds to speed up chilling time.
• Substitute pecans with chopped almonds or walnuts for a different crunch.
• Add a drizzle of chocolate or caramel sauce over the top for extra indulgence.
• For a dairy-free option, try using coconut cream and a vegan cream cheese substitute.

Storage

Store the assembled cheesecake tacos in an airtight container in the refrigerator for up to 3 days. They are best enjoyed chilled, so reheat is not recommended. If you need to prepare the shells in advance, keep them refrigerated separately and fill just before serving for maximum crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the graham cracker shells ahead of time?

Yes, you can prepare the graham cracker shells a day ahead and keep them refrigerated. Just fill with cheesecake before serving to maintain their crisp texture.

What if I don’t have taco-shaped molds?

If you don’t have taco-shaped molds, a muffin tin works well to shape the shells. Simply press the graham cracker mixture into the sides and bottom, then carefully shape them after chilling.

Strawberry Crunch Cheesecake Tacos Recipe

Print Recipe

★★★★★

5 from 96 reviews

Strawberry Crunch Cheesecake Tacos are a delightful no-bake dessert featuring creamy strawberry-infused cheesecake filling nestled in crunchy graham cracker taco shells. This recipe combines the luscious flavors of cream cheese, fresh strawberries, and toasted pecans to create a refreshing and fun handheld treat perfect for summer parties or anytime sweet cravings strike.

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

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

Graham Cracker Taco Shells

• 1 1/2 cups (180g) graham cracker crumbs
• 1/4 cup (50g) unsalted butter, melted

Garnish (Optional)

• 1/4 cup (35g) chopped toasted pecans
• Additional chopped strawberries

Instructions

1. Prepare the 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. Incorporate cream and strawberries: Fold in the heavy cream and finely chopped strawberries into the cream cheese mixture until evenly distributed to create a smooth, fruity cheesecake filling.
3. Make the taco shells: In a separate bowl, combine the graham cracker crumbs and melted butter, stirring until the mixture is well-coated and resembles a coarse sand-like texture.
4. Shape the shells: Divide the graham cracker mixture evenly into 8 small taco-shaped molds or a muffin tin, pressing the mixture firmly into the sides and bottom to form sturdy taco shells.
5. Chill the shells: Place the prepared shells in the refrigerator and chill for at least 2 hours, or until firm and holding their shape.
6. Fill the tacos: Remove the chilled shells from the refrigerator. Carefully spoon or pipe the cheesecake filling into each shell, filling them evenly.
7. Add toppings: Sprinkle chopped toasted pecans over the cheesecake filling, if desired, and garnish with additional chopped fresh strawberries.
8. Serve chilled: Serve the Strawberry Crunch Cheesecake Tacos chilled for the best creamy, crunchy, and refreshing flavor experience.

Notes

• For best results, use very ripe but firm strawberries for maximum sweetness and texture.
• To toast pecans, spread them on a baking sheet and toast at 350°F (175°C) for 5-7 minutes until fragrant, then chop.
• These tacos are best served within 24 hours as the graham cracker shells may soften over time.
• You can substitute heavy cream with whipped cream for a lighter texture.
• Chilling the shells thoroughly is important to ensure they hold their taco shape when filled.

Keywords: strawberry cheesecake tacos, no bake cheesecake, graham cracker dessert, strawberry dessert, summer dessert, handheld cheesecake