Description
A creative dessert that combines creamy cheesecake filling with crunchy graham cracker shells and fresh strawberries.
Ingredients
- 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
- 1 1/2 cups (180g) graham cracker crumbs
- 1/4 cup (50g) unsalted butter, melted
- 1/4 cup (35g) 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, and continue mixing until well combined.
- Fold in the heavy cream and finely chopped strawberries until the mixture is evenly distributed.
- 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.
- Divide the graham cracker mixture evenly into 8 small taco-shaped 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 to chill for at least 2 hours, or until the shells are firm and hold their shape.
- Remove the chilled taco shells from the refrigerator. Carefully spoon or pipe the cheesecake filling into the center of each taco shell, ensuring an even distribution.
- Top the cheesecake filling with a sprinkle of chopped toasted pecans if desired.
- Garnish the Strawberry Crunch Cheesecake Tacos with additional chopped fresh strawberries if desired.
- Serve the tacos chilled and enjoy!
Notes
For best results, ensure the cream cheese is well softened before mixing. Consider using different fruits or nuts for customization.