Strawberry Crunch Cheesecake Tacos Recipe

Introduction

Strawberry Crunch Cheesecake Tacos offer a delightful twist on classic cheesecake with a fun taco-shaped graham cracker shell. These handheld treats combine creamy cheesecake filling with fresh strawberries and a satisfying crunch, making them 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 with a hand mixer or stand mixer until smooth and creamy. Add the granulated sugar and vanilla extract, continuing to mix until well combined. Gently fold in the heavy cream and finely chopped strawberries until evenly distributed.
2. Step 2: In a separate bowl, combine the graham cracker crumbs and melted butter, mixing until the crumbs are well coated and resemble coarse sand. Divide this mixture evenly into 8 small taco-shaped molds or a muffin tin, pressing firmly into the sides and bottom to form taco shells.
3. Step 3: Chill the graham cracker taco shells in the refrigerator for at least 2 hours, or until firm and holding their shape.
4. Step 4: Remove the chilled shells and carefully spoon or pipe the cheesecake filling into each taco shell, filling them evenly. Sprinkle the tops with chopped toasted pecans if using.
5. Step 5: Garnish with additional chopped fresh strawberries if desired. Serve the Strawberry Crunch Cheesecake Tacos chilled and enjoy!

Tips & Variations

• For a different flavor, substitute the strawberries with raspberries or blackberries. Try almonds or walnuts instead of pecans for a unique crunch.

Storage

Store the assembled cheesecake tacos in an airtight container in the refrigerator for up to 3 days. They are best enjoyed chilled. If the shells soften, crisp them briefly in a low oven before filling. Avoid freezing to maintain texture.

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 shells and chill them for up to 2 days before assembling. Keep them refrigerated and covered to maintain freshness.

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

If you don’t have taco-shaped molds, use a muffin tin to press the graham cracker mixture. After chilling, gently shape them by hand into a taco shape, or simply serve the filling in small cups as a deconstructed option.

Strawberry Crunch Cheesecake Tacos Recipe

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★★★★★

4.8 from 56 reviews

Delight in these Strawberry Crunch Cheesecake Tacos, a no-bake dessert featuring creamy strawberry-infused cheesecake filling nestled inside crunchy graham cracker taco shells. Topped with toasted pecans and fresh strawberries, this treat combines smooth, sweet, and crunchy textures for a refreshing, indulgent bite perfect for summer or any occasion.

• Author: Marco
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 20 minutes
• Yield: 8 cheesecake tacos 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

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

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 for garnish (optional)

Instructions

1. Make the Cheesecake Filling: In a medium bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy. Add the granulated sugar and vanilla extract, mixing until well combined. Fold in the heavy cream and finely chopped strawberries until evenly distributed.
2. Prepare the Taco Shells: In a separate bowl, combine the graham cracker crumbs and melted butter until the mixture is well-coated and resembles coarse sand. Divide the mixture evenly into 8 small taco-shaped molds or a muffin tin, pressing firmly into the sides and bottom to form the taco shells.
3. Chill the Taco Shells: Place the taco shells in the refrigerator and chill for at least 2 hours, or until they are firm and hold their shape.
4. Assemble the Tacos: Remove the chilled shells from the refrigerator. Carefully spoon or pipe the cheesecake filling into each shell, filling them evenly. Sprinkle the filling with chopped toasted pecans, if desired.
5. Garnish and Serve: Garnish the tacos with additional chopped fresh strawberries. Serve chilled and enjoy the creamy, crunchy, and fruity flavors of these no-bake cheesecake tacos.

Notes

• Substitute strawberries with raspberries or blackberries for a different berry flavor.
• Try almonds or walnuts instead of pecans for a varied crunch.
• Press the graham cracker mixture firmly to ensure sturdy taco shells.
• Chilling the shells fully is essential to maintain their shape when filled.
• Use a piping bag for neat filling application.

Keywords: Strawberry Cheesecake, Cheesecake Tacos, No-Bake Dessert, Graham Cracker Taco Shells, Summer Dessert