Strawberry Crunch Cheesecake Tacos
Delightful treats combining creamy cheesecake with fresh strawberries wrapped in a crispy graham cracker shell, offering a fun twist on classic cheesecake.
Ingredients
Cheesecake Filling
- 8 ounces 8 ounces cream cheese, softened Ensure cream cheese is softened for easy mixing.
- 1/2 cup 1/2 cup granulated sugar
- 1 teaspoon 1 teaspoon vanilla extract
- 1/4 cup 1/4 cup heavy cream
- 1 cup 1 cup fresh strawberries, finely chopped Can use additional for garnish.
Taco Shells
- 1 1/2 cups 1 1/2 cups graham cracker crumbs
- 1/4 cup 1/4 cup unsalted butter, melted
- 1/4 cup 1/4 cup chopped toasted pecans (optional) Can omit if not desired.
Instructions
Preparation
- 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.
- Fold in the heavy cream and finely chopped strawberries until the mixture is evenly distributed.
Taco Shells
- In a separate bowl, combine the graham cracker crumbs and melted butter until well-coated and resembles a coarse sand-like texture.
- Divide the graham cracker mixture evenly into 8 small taco-shaped molds or a muffin tin, pressing it firmly to create the taco shells.
Chilling
- Place the prepared taco shells in the refrigerator and chill for at least 2 hours or until firm.
Assembly
- Remove the chilled taco shells from the refrigerator. Carefully spoon or pipe the cheesecake filling into each taco shell.
- Top with chopped toasted pecans and garnish with additional chopped strawberries, if desired.
Serving
- Serve the tacos chilled and enjoy the combination of creamy cheesecake, crunchy graham cracker, and juicy strawberries.
Notes
Make sure to chill taco shells and consider customizing toppings with chocolate chips or caramel drizzle. Store leftovers in an airtight container for up to 3 days.