Strawberry Crunch Cheesecake Tacos (Print View)
Creamy strawberry filling inside graham cracker shells, topped with berries and pecans for a sweet delight.
# What You'll Need:
→ Filling
01 -
8 ounces cream cheese, softened
02 -
1/2 cup granulated sugar
03 -
1 teaspoon vanilla extract
04 -
1/4 cup heavy cream
05 -
1 cup fresh strawberries, finely chopped
→ Shells
06 -
1 1/2 cups graham cracker crumbs
07 -
1/4 cup unsalted butter, melted
→ Toppings
08 -
1/4 cup chopped toasted pecans (optional)
09 -
Additional chopped strawberries for garnish (optional)
# Directions:
01 -
In a medium bowl, beat cream cheese until completely smooth and aerated. Blend in granulated sugar and vanilla extract, continuing to mix until fully incorporated.
02 -
Fold in heavy cream and finely chopped strawberries until the mixture is evenly combined and no streaks remain.
03 -
In a separate bowl, combine graham cracker crumbs and melted butter, mixing until the texture resembles coarse, wet sand.
04 -
Divide graham cracker mixture evenly among 8 small taco-shaped molds or a muffin tin. Firmly press into the bottom and sides to create a uniform shell. Refrigerate at least 2 hours until completely set.
05 -
Remove shells from refrigerator. Gently pipe or spoon cheesecake filling into each shell, distributing evenly.
06 -
Top with chopped toasted pecans for added texture, and garnish with extra fresh strawberries if desired. Serve chilled for best flavor and texture.
# Notes:
01 -
Chill the graham cracker shells thoroughly to ensure they maintain their shape when filling and serving.