Description
These Strawberry Crunch Cheesecake Tacos are a delightful and fun twist on traditional cheesecake. The combination of creamy cheesecake filling, crunchy graham cracker crust, and fresh strawberries creates a perfect balance of textures and flavors. These taco-shaped treats are not only delicious but also a visually stunning dessert that’s sure to impress at any gathering.
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
- In a medium bowl, beat the softened cream cheese until smooth and creamy.
- Add the granulated sugar and vanilla extract, continuing to mix until fully combined.
- Fold in the heavy cream and finely chopped strawberries until the mixture is evenly distributed. Set the filling aside.
- In a separate bowl, combine the graham cracker crumbs and melted butter. Mix until the mixture resembles a coarse, sand-like texture.
- 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 of each mold to form taco shells.
- Place the prepared taco shells in the refrigerator and chill for at least 2 hours, or until they firm up and hold their shape.
- Once the graham cracker taco shells are chilled and firm, carefully spoon or pipe the cheesecake filling into the center of each shell, ensuring they are evenly filled.
- If desired, sprinkle some chopped toasted pecans on top of the cheesecake filling for added crunch and flavor.
- For an extra touch, garnish the tacos with additional chopped fresh strawberries.
- Serve the strawberry crunch cheesecake tacos chilled and enjoy the irresistible combination of creamy, crunchy, and fruity goodness!
Notes
- Feel free to swap the strawberries for other fresh berries like raspberries, blueberries, or blackberries for a different twist on the flavor.
- Omit the toasted pecans for a nut-free version of these cheesecake tacos. You can also substitute with crushed graham crackers or cookie crumbs for a different crunch.
- Use dairy-free cream cheese and coconut cream in place of heavy cream for a dairy-free version.
- Prep Time: 20 minutes
- Cook Time: undefined
- Category: Dessert
- Method: Chilling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 50 mg
