Description
Strawberry Cheesecake Tacos are a fun no-bake dessert combining creamy cheesecake with crunchy shells and juicy strawberries.
Ingredients
Scale
- 8 ounces cream cheese (softened)
- 1/2 cup granulated sugar (substitute with coconut sugar or stevia)
- 1 teaspoon vanilla extract (substitute with almond extract if desired)
- 1 cup heavy cream (substitute with Greek yogurt for a lighter take)
- 1 cup fresh strawberries (substitute with blueberries or raspberries)
- 1 1/2 cups graham cracker crumbs (substitute with gluten-free graham crackers or crushed nuts)
- 1/3 cup unsalted butter (substitute with coconut oil or plant-based butter for dairy-free)
- 1/4 cup chopped toasted pecans (substitute with any toasted nuts or omit for nut-free)
- additional chopped strawberries (for garnishing)
Instructions
- Prepare Cheesecake Filling: Beat cream cheese until smooth, then add sugar and vanilla. Fold in heavy cream and strawberries.
- Make Taco Shells: Combine graham cracker crumbs and melted butter, press into molds, and chill for 30 minutes.
- Chill Taco Shells: Refrigerate tacos for at least 2 hours until firm.
- Assemble Tacos: Fill each shell with cheesecake mixture using a spoon or piping bag.
- Add Toppings: Sprinkle with pecans and additional strawberries.
- Serve: Arrange on a platter and enjoy chilled.
Notes
- Prep Time: 120 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 250 kcal
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg