Strawberry Crunch Cheesecake Tacos Recipe

Introduction

These Strawberry Crunch Cheesecake Tacos are a delightful twist on a classic dessert. Creamy cheesecake filling meets crunchy graham cracker shells and fresh strawberries for a fresh, fun treat that’s perfect for any occasion.

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

1. Step 1: In a medium bowl, beat the softened cream cheese with granulated sugar and vanilla extract until smooth and creamy.
2. Step 2: Slowly add the heavy cream while continuing to beat, creating a light and fluffy cheesecake filling.
3. Step 3: Fold the finely chopped strawberries gently into the cheesecake mixture.
4. Step 4: In a separate bowl, combine the graham cracker crumbs, melted butter, and chopped toasted pecans if using. Mix until the crumbs are evenly coated.
5. Step 5: Shape the graham cracker mixture into taco shell shapes by pressing into small curved molds or by shaping carefully by hand. Refrigerate for about 30 minutes to firm up.
6. Step 6: Once the shells are firm, carefully fill each shell with the strawberry cheesecake filling.
7. Step 7: Garnish with additional chopped strawberries if desired and serve immediately.

Tips & Variations

• Use a mini taco mold or gently form the shell mixture over the back of a spoon to get a taco shape without a mold.
• Try swapping strawberries for blueberries or raspberries for different fruity flavors.
• If you prefer a crunchier texture, add finely crushed nuts into the filling.
• For a vegan version, substitute cream cheese and heavy cream with plant-based alternatives.

Storage

Store assembled tacos in the refrigerator for up to 24 hours to maintain freshness. Keep graham cracker shells separate and assemble just before serving if possible. Reheat is not recommended as it can soften the crunch of the shells.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the graham cracker shells ahead of time?

Yes, you can prepare the shells up to 2 days ahead. Store them in an airtight container at room temperature to keep them crisp.

What can I use instead of strawberries?

Fresh raspberries, blueberries, or chopped mango work well as alternatives, providing different flavors while maintaining the fresh, fruity appeal.

Strawberry Crunch Cheesecake Tacos Recipe

Print Recipe

★★★★★

4.8 from 104 reviews

Delight in the creamy, fruity goodness of Strawberry Crunch Cheesecake Tacos, a no-bake dessert that combines tangy cream cheese filling with fresh strawberries, nestled in a crunchy graham cracker shell. Perfectly easy to assemble, these tacos offer a refreshing and sweet treat ideal for any occasion.

• Author: Zane
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 6 cheesecake tacos 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

Shell

• 1 1/2 cups (180g) graham cracker crumbs
• 1/4 cup (50g) unsalted butter, melted
• 1/4 cup (35g) chopped toasted pecans (optional)

Garnish

• Additional chopped strawberries (optional)

Instructions

1. Prepare the Cheesecake Filling: In a mixing bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Using an electric mixer, beat until the mixture is smooth and creamy. Gradually add the heavy cream while continuing to mix until the filling is light and fluffy.
2. Add Strawberries: Gently fold in the finely chopped fresh strawberries into the cream cheese filling, ensuring even distribution without breaking down the fruit.
3. Make the Shell Mixture: In a separate bowl, combine the graham cracker crumbs with the melted unsalted butter. Add the chopped toasted pecans if using, and mix until all crumbs are moistened and hold together when pressed.
4. Form the Taco Shells: Lightly press the graham cracker mixture onto the inside of small taco molds or gently shape them by hand into shell forms. Chill the shells in the refrigerator for about 15 minutes to firm up.
5. Assemble the Tacos: Spoon the strawberry cream cheese filling into the chilled graham cracker shells. Be generous but careful not to overfill to avoid breaking the shells.
6. Garnish and Serve: Top the filled cheesecake tacos with additional chopped fresh strawberries for a vibrant and fresh finish. Serve immediately or keep refrigerated until ready to enjoy.

Notes

• For extra crunch and flavor, use toasted pecans in the graham cracker shell mixture.
• Ensure the cream cheese is softened to room temperature for a smoother filling.
• Chilling the shells before filling helps prevent them from crumbling.
• This recipe is best served the same day for optimal freshness and texture.
• To make ahead, prepare filling and shells separately, then assemble just before serving.

Keywords: Strawberry cheesecake tacos, no-bake dessert, graham cracker shells, creamy cheesecake filling, fresh strawberry dessert