Description
Strawberry crunch cheesecake tacos are a creative twist on traditional cheesecake, combining creamy strawberry filling with crunchy graham cracker taco shells for a fun and indulgent treat. Perfect for parties, holidays, or homemade desserts. Easily made gluten-free or lower-sugar.
Ingredients
For the Filling:
– 8 oz cream cheese, softened to room temperature
– ½ cup granulated sugar (or monk fruit sweetener for low-sugar)
– 1 tsp vanilla extract
– ¼ cup heavy cream
– 1 cup fresh strawberries, finely chopped (or thawed and drained frozen strawberries)
For the Taco Shells:
– 1½ cups graham cracker crumbs (or gluten-free graham crackers for GF option)
– ¼ cup unsalted butter, melted
– ¼ cup chopped toasted pecans (optional)
For Garnish (optional):
– Additional chopped strawberries
– Powdered sugar (for dusting)
– Chocolate sauce or caramel drizzle
Instructions
- In a medium bowl, beat the softened cream cheese until smooth and creamy.
- Add granulated sugar and vanilla extract, mixing until well combined. Fold in heavy cream and finely chopped strawberries until evenly distributed. Set aside.
- In a separate bowl, combine graham cracker crumbs and melted butter until the mixture resembles coarse sand.
- Divide the mixture evenly into 8 small taco-shaped molds or a muffin tin, pressing firmly into the sides and bottom to create shells.
- Place the prepared taco shells in the refrigerator and chill for at least 2 hours, or until firm and holding their shape.
- Remove the chilled taco shells from the refrigerator. Carefully spoon or pipe the cheesecake filling into the center of each shell, filling them evenly.
- Garnish with additional chopped strawberries, powdered sugar, or chocolate/caramel drizzle if desired.
- Serve chilled and enjoy!
Notes
– Use room-temperature cream cheese: This ensures a smooth and creamy filling without lumps.
– Press firmly: Compact the graham cracker mixture tightly into the molds to prevent crumbling.
– Gluten-free option: Use gluten-free graham crackers and verify all other ingredients are certified gluten-free.
– Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Freeze assembled tacos without garnishes; thaw overnight in the fridge before serving.
– Customizations: Add cinnamon, nutmeg, or crushed cookies for unique flavor twists.
- Prep Time: 20 minutes
- Cook Time: 0 minutes (no-bake)
- Category: Dessert / Cheesecake
- Method: No-Bake
- Cuisine: American / Dessert
Nutrition
- Serving Size: 1 taco (⅛ of recipe)
- Calories: ~250
- Sugar: 18g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg