Strawberry Crunch Cheesecake Tacos (Print Version)
Enjoy creamy strawberry cheesecake with crunchy graham taco shells for a unique dessert delight.
# Ingredients:
→ Cheesecake Filling
01 -
8 ounces cream cheese, softened
02 -
1/2 cup granulated sugar
03 -
1 teaspoon vanilla extract
04 -
1/4 cup heavy cream
05 -
1 cup fresh strawberries, finely chopped
→ Graham Cracker Taco Shells
06 -
1 1/2 cups graham cracker crumbs
07 -
1/4 cup unsalted butter, melted
→ Garnish
08 -
1/4 cup chopped toasted pecans (optional)
09 -
Additional chopped strawberries (optional)
# Instructions:
01 -
In a medium bowl, beat cream cheese until smooth and creamy. Add granulated sugar and vanilla extract, mixing thoroughly until combined.
02 -
Fold in heavy cream and finely chopped strawberries until the mixture is uniform.
03 -
In a separate bowl, blend graham cracker crumbs and melted butter until the combination resembles coarse sand.
04 -
Press the graham cracker mixture evenly into 8 taco-shaped molds or a muffin tin, making sure the sides and bases are firm. Refrigerate for at least 2 hours until set.
05 -
Remove the shells from the refrigerator. Spoon or pipe the cheesecake mixture into each shell, distributing it evenly.
06 -
Top each taco with chopped toasted pecans and additional chopped strawberries as desired.
07 -
Serve chilled to highlight the contrast between creamy filling and crunchy shell.
# Notes:
01 -
For a firmer shell, ensure the graham cracker mixture is pressed tightly and shells are well chilled before filling.