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Strawberry Crunch Cheesecake Tacos Recipe

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4.9 from 16 reviews

Strawberry Crunch Cheesecake Tacos combine creamy, tangy cheesecake filling with fresh strawberries and crunchy graham cracker shells for a delightful no-bake dessert. These easy-to-make tacos are perfect for summer parties or a sweet treat any time.

Ingredients

Cheesecake Filling

  • 8 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup heavy cream
  • 1 cup fresh strawberries, finely chopped

Graham Cracker Taco Shells

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup unsalted butter, melted

Toppings (Optional)

  • 1/4 cup chopped toasted pecans
  • Additional chopped fresh strawberries

Instructions

  1. Prepare cheesecake mixture: In a medium bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar and vanilla extract, continuing to mix until well combined.
  2. Fold in cream and strawberries: Gently fold the heavy cream and finely chopped strawberries into the cream cheese mixture until evenly distributed.
  3. Make graham cracker shells: In a separate bowl, combine graham cracker crumbs and melted butter. Mix until the crumbs are fully coated and the mixture feels like coarse sand.
  4. Press into molds: Divide the graham cracker mixture evenly into 8 small taco-shaped molds or muffin tin cups, pressing firmly into the sides and bottom to form taco shells.
  5. Chill shells: Place the graham cracker shells in the refrigerator and chill for at least 2 hours until firm and holding their shape.
  6. Fill taco shells: Remove the chilled shells from the fridge. Spoon or pipe the cheesecake filling into each shell evenly.
  7. Add toppings: Sprinkle chopped toasted pecans over the cheesecake filling if desired, and garnish with additional chopped fresh strawberries.
  8. Serve chilled: Serve the cheesecake tacos cold for the best texture and flavor experience.

Notes

  • For extra crunch, toast pecans before chopping.
  • If taco molds are unavailable, use a muffin tin and shape shells carefully.
  • To soften cream cheese quickly, microwave it for 15-20 seconds before mixing.
  • Ensure shells are fully chilled to prevent breaking when filled.
  • For a lighter version, substitute heavy cream with whipped topping.

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