Description

Strawberry Crunch Cheesecake Tacos are a delightful no-bake dessert combining creamy, smooth cheesecake filling with crunchy graham cracker taco shells and fresh strawberries. This easy-to-make treat features a perfect balance of sweetness and texture, ideal for summer gatherings or anytime you crave a light, fruity 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

Toppings

1/4 cup (35g) chopped toasted pecans (optional)
Additional chopped strawberries for garnish (optional)

Instructions

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.
Incorporate Heavy Cream and Strawberries: Fold in the heavy cream and finely chopped strawberries until the mixture is evenly distributed throughout the cheesecake filling.
Make Graham Cracker Mixture: In a separate bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are well-coated and resemble a coarse, sand-like texture suitable for molding.
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 shape the taco shells securely.
Chill the Shells: Place the prepared graham cracker taco shells in the refrigerator and chill for at least 2 hours, or until the shells are firm and hold their shape perfectly.
Fill the Tacos: Remove the chilled taco shells from the refrigerator. Carefully spoon or pipe the cheesecake filling into the center of each shell, filling them evenly for a balanced bite.
Add Toppings: Sprinkle each filled taco with chopped toasted pecans if using, adding a nutty crunch that complements the tart berries.
Garnish and Serve: Garnish the Strawberry Crunch Cheesecake Tacos with additional chopped fresh strawberries if desired. Serve chilled to enjoy the refreshing combination of creamy cheesecake, crunchy shells, and juicy strawberries.

Notes

For best results, use fresh, ripe strawberries for natural sweetness and vibrant flavor.
To toast pecans, warm them in a dry skillet over medium heat for 3-5 minutes until fragrant, stirring frequently.
Chilling the shells thoroughly is crucial to maintain their shape and crispness when filled.
These tacos can be prepared a day in advance; just add the fresh strawberry garnish before serving.
To make it nut-free, omit the toasted pecans or substitute with seeds like sunflower or pumpkin seeds.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-bake, assembling
Cuisine: American

Nutrition

Serving Size: 1 taco
Calories: 230
Sugar: 15g
Sodium: 90mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1.5g
Protein: 3g
Cholesterol: 45mg

Keywords: Strawberry cheesecake, graham cracker taco shells, no-bake dessert, summer dessert, creamy cheesecake, fresh strawberries