Strawberry Crunch Cheesecake Tacos Recipe
These Strawberry Crunch Cheesecake Tacos combine creamy, smooth cheesecake filling with a crunchy graham cracker shell, topped with fresh strawberries and optional toasted pecans for added texture. A no-bake, chilled dessert that’s perfect for a refreshing treat or party platter.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 15 minutes
- Yield: 8 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
Optional Toppings
- 1/4 cup (35g) chopped toasted pecans
- Additional chopped strawberries for garnish
Instructions
- Prepare Cheesecake Filling: In a medium bowl, beat the softened cream cheese 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.
- Prepare Graham Cracker Mixture: In a separate bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are fully coated and the texture resembles coarse sand.
- Form Taco Shells: Divide the graham cracker mixture evenly into 8 small taco-shaped molds or a muffin tin. Press the mixture firmly into the sides and bottom to create sturdy taco shells.
- Chill Shells: Place the molded graham cracker taco shells in the refrigerator and chill for at least 2 hours, or until firm and able to hold their shape when removed.
- Fill Tacos: Carefully remove the chilled shells from the molds. Spoon or pipe the cheesecake filling into the center of each taco shell, filling them evenly.
- Add Toppings: Sprinkle chopped toasted pecans over the cheesecake filling if using, and garnish with additional chopped fresh strawberries for an appealing finish.
- Serve: Serve the Strawberry Crunch Cheesecake Tacos chilled, enjoying the creamy texture combined with the crunchy shell and fresh fruit in every bite.
Notes
- For best results, ensure the cream cheese is softened to avoid lumps in the filling.
- To toast pecans, place them in a dry skillet over medium heat for 3-5 minutes until fragrant, stirring frequently.
- If taco-shaped molds are unavailable, use a muffin tin or small dessert bowls to shape the shells.
- This dessert is best served chilled, so keep refrigerated until just before serving.
- Can be made a day ahead and stored covered in the refrigerator.
- Optional pecans can be omitted for a nut-free version.
Keywords: Strawberry cheesecake, no-bake dessert, graham cracker shells, cheesecake tacos, creamy dessert, summer dessert
