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Strawberry Crunch Cheesecake Tacos Recipe

Strawberry Crunch Cheesecake Tacos Recipe
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★★★★★

4.8 from 24 reviews

Strawberry Crunch Cheesecake Tacos are a delightful no-bake dessert featuring creamy, sweetened cream cheese mixed with fresh strawberries, encased in a crisp graham cracker shell. These mini taco-shaped treats combine the flavors of classic cheesecake with a fresh fruity twist and a crunchy texture from toasted pecans, making them perfect for parties or a refreshing summer dessert.

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 fresh strawberries for garnish

Instructions

  1. Prepare the Cheesecake Filling: In a medium bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar and vanilla extract, and continue mixing until well combined.
  2. Incorporate Cream and Strawberries: Fold in the heavy cream and finely chopped strawberries until the mixture is evenly distributed, ensuring a smooth but textured cheesecake filling with fresh fruit pieces.
  3. Make Taco Shell Mixture: In a separate bowl, combine the graham cracker crumbs and melted butter. Mix until the mixture is well-coated and achieves a coarse, sand-like texture, which will be used to form the shells.
  4. 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 that hold their shape.
  5. Chill the Shells: Place the prepared graham cracker taco shells in the refrigerator and chill for at least 2 hours. This chilling step ensures that the shells firm up and maintain their taco shape when filled.
  6. Fill the Taco Shells: Remove the chilled shells from the refrigerator. Carefully spoon or pipe the cheesecake filling into each shell, filling them evenly without overstuffing to avoid spilling.
  7. Add Toppings: Sprinkle chopped toasted pecans on top of the cheesecake filling if desired, adding a delightful crunch and nutty flavor.
  8. Garnish and Serve: Garnish the Strawberry Crunch Cheesecake Tacos with additional chopped fresh strawberries for a bright and fresh finish. Serve chilled to enjoy the perfect balance of creamy, crunchy, and fruity flavors.

Notes

  • For an extra crunchy texture, consider adding more toasted pecans or using chopped almonds.
  • Ensure cream cheese is fully softened before mixing to avoid lumps in the filling.
  • If mini taco-shaped molds are unavailable, small muffin tins can be used; press the graham cracker mixture firmly against the sides to form shells.
  • Chilling time is crucial for maintaining the shape and crunchiness of the shells.
  • The dessert can be prepared a day ahead and stored in the refrigerator in an airtight container.
  • To keep strawberries fresh and prevent sogginess, add them just before serving if making in advance.

Nutrition

Keywords: strawberry cheesecake tacos, no bake cheesecake recipe, graham cracker taco shells, easy summer dessert, creamy strawberry dessert

Find it online: https://dailysimplerecipe.com/strawberry-crunch-cheesecake-tacos-recipe/