Description

Delight in these Strawberry Crunch Cheesecake Tacos, a no-bake dessert combining creamy sweetened cream cheese filling with fresh strawberries and a crunchy graham cracker and pecan shell. Perfect for a quick treat or festive gathering, this recipe offers a delicious balance of textures and fresh fruit flavors wrapped into taco-shaped delights.

Ingredients

Scale

Filling

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

Shell

1 1/2 cups (180g) graham cracker crumbs
1/4 cup (50g) unsalted butter, melted
1/4 cup (35g) chopped toasted pecans (optional)

Garnish

Additional chopped strawberries for garnish (optional)

Instructions

Prepare the Shell: In a medium bowl, combine the graham cracker crumbs, melted butter, and chopped toasted pecans if using. Mix thoroughly until the mixture resembles wet sand and can hold its shape when pressed.
Form the Taco Shells: Press the crumb mixture into taco-shaped molds or use your hands to shape into taco shells on parchment paper. Place the shaped shells in the refrigerator to firm up for at least 30 minutes.
Make the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese with granulated sugar and vanilla extract until smooth and creamy. Slowly add the heavy cream and beat until fully combined and fluffy. Gently fold in the finely chopped fresh strawberries for texture and flavor.
Assemble the Tacos: Once the shells are chilled and firm, spoon or pipe the cheesecake filling into each shell evenly. Garnish with additional chopped strawberries on top for a fresh finishing touch.
Chill and Serve: Refrigerate the assembled tacos for an additional 30 minutes to allow the filling to set and flavors to meld. Serve chilled for the best texture and taste experience.

Notes

You can substitute fresh strawberries with other berries like blueberries or raspberries for variation.
Toast the pecans lightly to enhance their flavor before chopping and adding to the shell mixture.
If you don’t have taco-shaped molds, you can form the shells by shaping the crumb mixture around the back of a spoon and allowing them to harden.
For a lighter version, use low-fat cream cheese and substitute heavy cream with half-and-half.
These cheesecake tacos are best consumed within 1-2 days for optimal freshness.

Keywords: strawberry cheesecake, cheesecake tacos, no-bake dessert, graham cracker taco shells, creamy cheesecake filling, fresh strawberry dessert