Strawberry Crunch Tacos (Printable Recipe)
Sweet strawberry crunch tacos with creamy cheesecake filling, chilled shells, and fresh fruit garnish.
# Ingredients You'll Need:
→ Cheesecake Filling
01 -
8 oz 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
→ Taco Shells
06 -
1 1/2 cups graham cracker crumbs
07 -
1/4 cup unsalted butter, melted
→ Optional Garnishes
08 -
1/4 cup toasted pecans, chopped
09 -
Additional fresh strawberries for garnish
# Steps to Follow:
01 -
Beat softened cream cheese in a medium bowl until smooth and creamy. Add granulated sugar and vanilla extract, mixing until well combined.
02 -
Fold in heavy cream and finely chopped strawberries until evenly mixed. Set aside.
03 -
Combine graham cracker crumbs with melted butter in a separate bowl. Mix until well-coated and mixture resembles coarse sand.
04 -
Divide graham cracker mixture evenly into 8 taco-shaped molds or muffin tin cups. Press firmly into sides and bottom to create sturdy shell shapes.
05 -
Place prepared taco shells in refrigerator and chill for at least 2 hours until firm and able to hold their shape.
06 -
Remove chilled shells from refrigerator. Spoon or pipe cheesecake filling into each shell. Top with chopped toasted pecans and additional strawberries if desired.
# Extra Tips:
01 -
Use room temperature cream cheese for smooth, lump-free filling
02 -
Chill taco shells thoroughly to ensure they maintain their shape when filled
03 -
Use fresh strawberries for best flavor - avoid frozen berries that may release excess moisture
04 -
Fill shells just before serving to maintain crispness