Strawberry Crunch Cheesecake Tacos Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Chill the shells: Place the prepared shells in the refrigerator and chill for at least 2 hours, or until firm and holding their shape.
- Fill the tacos: Remove the chilled shells from the refrigerator. Carefully spoon or pipe the cheesecake filling into each shell, filling them evenly.
- Add toppings: Sprinkle chopped toasted pecans over the cheesecake filling, if desired, and garnish with additional chopped fresh strawberries.
- 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
