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Strawberry Crunch Cheesecake Tacos

Strawberry Crunch Cheesecake Tacos That Wow Your Tastebuds

Strawberry Crunch Cheesecake Tacos are an easy and delightful dessert that combines creamy cheesecake and fresh strawberries in a fun handheld treat.
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Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes
Servings: 10 tacos
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Filling
  • 8 ounces cream cheese opt for low-fat to lighten it up
  • ⅓ cup granulated sugar substitute with a favorite sweetener for fewer calories
  • 1 teaspoon vanilla extract use pure vanilla for best taste
  • 1 cup heavy cream whipping cream can offer a light alternative
  • 1 cup fresh strawberries feel free to swap with other fruits
For the Taco Shells
  • 1 ½ cups graham cracker crumbs gluten-free options available
  • 4 tablespoons unsalted butter coconut oil serves as a dairy-free alternative
For Topping
  • ½ cup chopped toasted pecans try almonds or walnuts if preferred
  • additional strawberries for garnish always a welcomed touch for presentation

Equipment

  • Mixing Bowl
  • Spatula
  • taco molds or mini muffin tins
  • Oven

Method
 

Step‑by‑Step Instructions
  1. Prepare the Cheesecake Filling: Beat 8 ounces of softened cream cheese in a mixing bowl until silky smooth, about 2 minutes. Gradually mix in ⅓ cup of granulated sugar and 1 teaspoon of vanilla extract until creamy.
  2. Incorporate the Heavy Cream and Strawberries: Fold in 1 cup of heavy cream, then add in 1 cup of diced fresh strawberries.
  3. Make the Taco Shells: Combine 1 ½ cups of graham cracker crumbs with 4 tablespoons of melted unsalted butter. Press into taco-shaped molds and preheat oven to 350°F.
  4. Bake the Taco Shells: Bake for about 8-10 minutes until edges are golden brown. Let cool completely.
  5. Assemble Your Tacos: Spoon or pipe the cheesecake filling into cooled taco shells.
  6. Garnish for Presentation: Sprinkle chopped toasted pecans and topping with additional strawberries.
  7. Chill and Serve: Place tacos in the refrigerator for at least 1 hour before serving.

Nutrition

Serving: 1tacoCalories: 220kcalCarbohydrates: 26gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 1mg

Notes

Soften cream cheese to room temperature for a lump-free filling. Pack taco shells firmly to prevent crumbling.

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