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Strawberry Crunch Cheesecake Tacos
Caroline

Strawberry Crunch Cheesecake Tacos

These strawberry crunch cheesecake tacos are a fun no-bake dessert made with crunchy graham cracker shells and a creamy strawberry cheesecake filling. Perfect for parties, summer gatherings, or an easy make-ahead treat.
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Prep Time 20 minutes
Total Time 2 hours 20 minutes
Servings: 6 tacos
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/4 cup heavy cream
  • 1 cup fresh strawberries, finely chopped
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup unsalted butter, melted
  • 1/4 cup chopped toasted pecans (optional)
  • additional chopped strawberries for garnish (optional)

Equipment

  • mixing bowls
  • hand mixer or whisk
  • spatula
  • measuring cups and spoons
  • taco-shaped molds or muffin tin
  • refrigerator

Method
 

  1. In a medium bowl, beat the softened cream cheese until smooth and creamy.
  2. Add the granulated sugar and vanilla extract, mixing until fully combined.
  3. Gently fold in the heavy cream and chopped strawberries until evenly distributed.
  4. In a separate bowl, mix the graham cracker crumbs with the melted butter until well coated.
  5. Divide the crumb mixture evenly among taco-shaped molds or muffin tin cavities.
  6. Press the mixture firmly into the sides and bottom to form taco shells.
  7. Refrigerate the shells for at least 2 hours, or until firm.
  8. Carefully remove the shells and fill each with the cheesecake mixture.
  9. Sprinkle with toasted pecans if using.
  10. Garnish with additional chopped strawberries and serve chilled.

Notes

Be sure to chill the shells completely before filling to prevent breakage. For a polished, bakery-style look, pipe the cheesecake filling into the shells. Assemble close to serving time to maintain the best crunch.