Strawberry Crunch Cheesecake Tacos
No-bake Strawberry Crunch Cheesecake Tacos made with creamy filling, fresh strawberries, and crunchy graham cracker shells. Perfect easy summer dessert.
Ingredients
- 8 ounces cream cheese softened
- 1/2 cup granulated sugar
- 1 teaspoon 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
Instructions
- In a medium bowl, beat the softened cream cheese until smooth and creamy.
- Add the granulated sugar and vanilla extract, mixing until fully combined.
- Gently fold in the heavy cream and chopped strawberries until evenly distributed.
- In a separate bowl, combine graham cracker crumbs with melted butter until the mixture resembles coarse sand.
- Divide the mixture evenly into 8 taco-shaped molds or a muffin tin, pressing firmly along the sides and bottom to form shells.
- Refrigerate the shells for at least 2 hours until firm.
- Remove shells from the refrigerator and carefully fill each with cheesecake filling.
- Sprinkle with toasted pecans if using, and garnish with extra strawberries.
- Serve chilled and enjoy these Strawberry Crunch Cheesecake Tacos.
Notes
You can substitute pecans with almonds or omit nuts entirely. Serve with whipped cream or a drizzle of strawberry sauce for extra indulgence.