Strawberry Crunch Cheesecake Tacos (Print-Friendly Recipe)

Chilled graham cracker tacos filled with creamy cheesecake and fresh, juicy strawberries for a crunchy bite.

# Ingredients List:

→ Cream Cheese 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

→ 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 fresh strawberries (optional)

# How to Make It:

01 - Beat softened cream cheese until smooth. Add sugar and vanilla extract, mixing until well combined.
02 - Fold in heavy cream and finely chopped strawberries evenly into the mixture.
03 - Mix graham cracker crumbs with melted butter until the texture resembles coarse sand.
04 - Divide graham cracker mixture into 8 taco-shaped molds or a muffin tin, pressing firmly to form shells.
05 - Refrigerate the formed shells for at least 2 hours until firm and holding shape.
06 - Remove chilled shells and spoon or pipe the cream cheese filling evenly into each shell.
07 - Top with chopped toasted pecans and additional fresh strawberries if desired.
08 - Serve chilled and enjoy the balance of creamy filling, crunchy shells, and fresh fruit.

# Extra Information:

01 - Chilling time is essential for shell firmness and proper cohesion of the filling.

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