Strawberry Crunch Cheesecake Tacos (Print-Friendly Version)
A chilled dessert of creamy cheesecake, crunchy graham crackers, and fresh strawberries in taco form.
# Ingredients You’ll Need:
→ Cheesecake Filling
01 -
8 oz cream cheese, softened
02 -
1/2 cup granulated sugar
03 -
1 tsp vanilla extract
04 -
1/4 cup heavy cream
05 -
1 cup fresh strawberries, finely chopped
→ Taco Shells
06 -
1 1/2 cups graham cracker crumbs
07 -
1/4 cup unsalted butter, melted
→ Toppings (optional)
08 -
1/4 cup chopped toasted pecans
09 -
Additional chopped fresh strawberries
# How to Make It:
01 -
In a medium bowl, beat cream cheese until smooth. Add sugar and vanilla extract, mixing until well combined.
02 -
Fold in heavy cream and chopped strawberries until evenly distributed.
03 -
Combine graham cracker crumbs with melted butter until mixture resembles coarse sand.
04 -
Press graham cracker mixture firmly into 8 small taco-shaped molds or a muffin tin, forming shells.
05 -
Refrigerate shells for at least 2 hours, or until firm and holding shape.
06 -
Remove shells from refrigerator and spoon or pipe cheesecake filling evenly into each shell.
07 -
Sprinkle chopped toasted pecans and garnish with extra chopped strawberries, if desired.
08 -
Serve chilled and enjoy the combination of creamy filling, crunchy shells, and fresh strawberries.
# Extra Tips:
01 -
Chilling the shells ensures they retain their shape and provide a crisp texture.