Strawberry Cheesecake Tacos Crunch (Print Version)
# Ingredients:
→ Cheesecake Filling
01 -
225 grams cream cheese, softened
02 -
100 grams granulated sugar
03 -
1 teaspoon vanilla extract
04 -
60 millilitres heavy cream
05 -
150 grams fresh strawberries, finely chopped
→ Graham Cracker Shells
06 -
150 grams graham cracker crumbs
07 -
60 grams unsalted butter, melted
→ Toppings
08 -
30 grams chopped toasted pecans (optional)
09 -
Additional chopped fresh strawberries (optional)
# Instructions:
01 -
In a medium mixing bowl, beat the softened cream cheese with a hand mixer until smooth and creamy. Add granulated sugar and vanilla extract, then mix until fully blended.
02 -
Fold the heavy cream and finely chopped strawberries into the cream cheese mixture until evenly incorporated.
03 -
In a separate bowl, combine graham cracker crumbs with the melted butter. Mix until the crumbs are evenly moistened and the texture resembles coarse sand.
04 -
Divide the graham cracker mixture equally among 8 small taco molds or muffin tin slots. Firmly press the mixture into the sides and bottom to form shell shapes. Refrigerate for at least 2 hours or until the shells are firm and hold their shape.
05 -
Remove the chilled graham cracker shells from the molds. Spoon or pipe the prepared cheesecake filling into each shell, filling them evenly.
06 -
Sprinkle each taco with chopped toasted pecans and additional chopped fresh strawberries if desired.
07 -
Serve the tacos chilled to maintain shell structure and optimal texture.
# Notes:
01 -
Allow cream cheese to reach room temperature before beating for the smoothest filling texture.
02 -
Chill taco shells thoroughly to prevent crumbling when filling and serving.
03 -
For variety, substitute strawberries with blueberries, raspberries, or peaches, or add a pinch of cinnamon to the shell mixture.
04 -
For a gluten-free adaptation, use gluten-free graham crackers.
05 -
A thin layer of strawberry jam can be spread inside the shell for extra fruit flavour.