Clean recipe · recipeothy.com
Strawberry Crunch Cheesecake Tacos Recipe
Strawberry Crunch Cheesecake Tacos combine creamy, smooth cheesecake filling with a crunchy graham cracker shell, fresh juicy strawberries, and optional toasted pecans for a delightful no-bake dessert that's perfect for any occasion.
Original recipe: recipeothy.com
- Yield:
- 8 servings
- Prep:
- 15 min
- Total:
- 2 hr 15 min
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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
- In a medium bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar and vanilla extract, and continue mixing until thoroughly combined and smooth.
- Carefully fold in the heavy cream and finely chopped strawberries into the cream cheese mixture until evenly distributed without deflating the cream.
- In a separate bowl, mix the graham cracker crumbs with the melted butter until the crumbs are well coated and the texture resembles coarse sand.
- Divide the graham cracker mixture evenly among 8 small taco-shaped molds or a muffin tin. Press firmly into the sides and bottom to create a sturdy shell shape.
- Place the molds in the refrigerator and chill for at least 2 hours until the shells are firm and hold their shape well.
- Remove the chilled shells from the refrigerator. Spoon or pipe the cheesecake filling evenly into each taco shell, filling up the centers nicely.
- Sprinkle chopped toasted pecans on top of the cheesecake filling if using, then garnish with additional chopped fresh strawberries for a fresh burst of flavor.
- Serve the strawberry crunch cheesecake tacos chilled to enjoy the creamy texture combined with the crunchy shell and juicy strawberries.