Strawberry Crunch Cheesecake Tacos Recipe
Strawberry Crunch Cheesecake Tacos are a delightful no-bake dessert featuring creamy cheesecake filling with fresh strawberries nestled in crunchy graham cracker taco shells. These fun and elegant mini tacos combine the smoothness of whipped cream cheese filling with the crisp texture of buttery graham cracker shells, topped with toasted pecans and extra strawberries for a refreshing, sweet treat perfect for parties or everyday indulgence.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 15 minutes
- Yield: 8 tacos 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup heavy cream
- 1/2 cup fresh strawberries, finely chopped
Taco Shells
- 1 1/2 cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
Garnish
- 1/4 cup chopped toasted pecans (optional)
- Extra fresh strawberries, sliced or chopped
Instructions
- Make the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese until smooth and creamy. Add granulated sugar and vanilla extract, mixing until fully combined. Slowly fold in the heavy cream until the mixture becomes light and fluffy. Gently fold in the finely chopped fresh strawberries to incorporate bursts of fruity goodness.
- Prepare the Taco Shells: In a separate bowl, combine graham cracker crumbs with melted unsalted butter. Mix until the crumbs resemble wet sand and stick together when pressed. Firmly press the mixture into taco molds or the wells of a muffin tin, shaping them into small taco shells with compact sides and bases to prevent crumbling.
- Chill the Shells: Place the formed shells in the refrigerator for at least 2 hours or until completely firm. This chilling step ensures the shells hold their shape when filled.
- Fill and Garnish: Carefully remove the chilled shells from the molds. Spoon or pipe the cheesecake filling generously into each shell. Top with chopped toasted pecans and extra fresh strawberries. Keep the assembled tacos chilled until ready to serve.
Notes
- Let cream cheese soften at room temperature for 30 to 60 minutes before starting for a smoother filling.
- Pat strawberries dry to prevent excess moisture and a runny filling.
- Use a zip-top bag with a snipped corner to pipe the filling neatly into the shells.
- Chilling the shells overnight can provide extra sturdiness.
- Store assembled tacos in an airtight container in the fridge up to 3 days; unfilled shells at room temperature for up to 1 week; cheesecake filling separately for up to 5 days.
Keywords: strawberry cheesecake tacos, no-bake dessert, graham cracker shells, creamy cheesecake filling, fresh strawberry dessert, easy summer dessert, mini cheesecake tacos
