Strawberry Crunch Cheesecake Tacos Recipe
Delight in a fun and delicious twist on traditional cheesecake with these Strawberry Crunch Cheesecake Tacos. Creamy, tangy cheesecake filling is nestled inside a crispy graham cracker crust, topped with fresh strawberries and toasted pecans for an irresistible crunch. Perfect for summer parties or a unique dessert treat.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 50 minutes
- Yield: 6 cheesecake tacos 1x
- Category: Dessert
- Method: No-bake, chilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cheesecake 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
Crust
- 1 1/2 cups (180g) graham cracker crumbs
- 1/4 cup (50g) unsalted butter, melted
Toppings
- 1/4 cup (35g) chopped toasted pecans (optional)
- Additional chopped strawberries for garnish (optional)
Instructions
- Prepare the crust: In a bowl, combine graham cracker crumbs and melted butter until the mixture resembles wet sand. Press the mixture firmly into the shape of taco shells using a taco mold or carefully shape by hand. Chill in the refrigerator for 20 minutes to set.
- Make the cheesecake filling: In a large bowl, beat softened cream cheese with granulated sugar and vanilla extract until smooth and creamy. Slowly add heavy cream and continue to beat until well incorporated and fluffy.
- Add strawberries: Fold finely chopped fresh strawberries gently into the cheesecake mixture, distributing them evenly without breaking down the fruit.
- Assemble the tacos: Spoon the cheesecake filling into each chilled graham cracker taco shell, filling them generously but carefully to avoid breaking the shell.
- Garnish: Sprinkle chopped toasted pecans over the top for a crunchy texture and garnish with additional chopped strawberries for a fresh finish.
- Chill before serving: Place the assembled cheesecake tacos in the refrigerator for at least 30 minutes to firm up for optimal flavor and texture before serving.
Notes
- For an extra crunchy texture, toast the pecans lightly before chopping.
- Use a sturdy mold or aluminum foil shaped into taco shells to maintain shape while chilling.
- Substitute fresh strawberries with other seasonal berries like blueberries or raspberries for variation.
- These tacos are best served chilled on the same day for freshness.
- For a lower-fat version, substitute heavy cream with Greek yogurt, but note it will alter texture slightly.
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 20g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
Keywords: strawberry cheesecake tacos, no-bake cheesecake, graham cracker crust, summer dessert, fruity cheesecake, easy dessert recipe
