Description
Strawberry Crunch Cheesecake Tacos combine creamy cheesecake filling, crunchy graham cracker shells, and juicy strawberries for a fun and impressive no-bake dessert. Perfect for parties, gatherings, or a sweet late-night treat.
Ingredients
- 8 oz (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
- Beat cream cheese until smooth, then mix in sugar and vanilla extract until combined.
- Fold in heavy cream and finely chopped strawberries to create the cheesecake filling.
- In another bowl, mix graham cracker crumbs with melted butter until crumbly like wet sand.
- Press mixture into taco molds or muffin tin wells to shape into taco shells.
- Chill shells in the fridge for at least 2 hours until firm.
- Fill shells with cheesecake mixture using a spoon or piping bag.
- Top with toasted pecans and extra strawberries for garnish.
- Serve chilled.
Notes
- Swap strawberries for raspberries or blueberries for variation.
- Use almonds or pistachios instead of pecans for a nutty twist.
- Add cocoa powder to crust or drizzle chocolate for a richer version.
- Stir in lemon zest for a citrusy cheesecake filling.
- Keep shells and filling separate until ready to serve for crispness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 280
- Sugar: 17g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
