Strawberry Crunch Cheesecake Tacos (Print Version)
Creamy strawberry filling in graham cracker taco shells topped with pecans - a delightful dessert fusion that's simple to prepare.
# Ingredients:
→ Filling
01 -
8 ounces (226g) cream cheese, softened
02 -
1/2 cup (100g) granulated sugar
03 -
1 teaspoon vanilla extract
04 -
1/4 cup (60ml) heavy cream
05 -
1 cup (150g) fresh strawberries, finely chopped
→ Taco Shells
06 -
1 1/2 cups (180g) graham cracker crumbs
07 -
1/4 cup (50g) unsalted butter, melted
08 -
1/4 cup (35g) chopped toasted pecans (optional)
→ Garnish (optional)
09 -
Additional chopped strawberries
# Steps to Follow:
01 -
In a medium bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar and vanilla extract, and continue mixing until well combined. Fold in the heavy cream and finely chopped strawberries until the mixture is evenly distributed.
02 -
In a separate bowl, combine the graham cracker crumbs and melted butter until the mixture is well-coated and resembles a coarse sand-like texture.
03 -
Divide the graham cracker mixture evenly into 8 small taco molds or a muffin tin, pressing the mixture firmly into the sides and bottom to create the taco shells. Place the prepared graham cracker taco shells in the refrigerator and chill for at least 2 hours, or until the shells are firm and hold their shape.
04 -
Remove the chilled taco shells from the refrigerator. Carefully spoon or pipe the cheesecake filling into the center of each taco shell, being sure to fill them evenly. Top the cheesecake filling with a sprinkle of chopped toasted pecans, if desired.
05 -
Garnish the Strawberry Crunch Cheesecake Tacos with additional chopped fresh strawberries, if desired. Serve the tacos chilled and enjoy!
# Additional Notes:
01 -
Ensure the cream cheese is softened to avoid lumps in the filling.
02 -
Taco molds help create uniform shapes for the shells.