Can I make Strawberry Crunch Cheesecake Tacos ahead?

Yes. Prepare shells, filling, and crumble separately. Assemble just before serving.

Can I use store bought taco shells?

Yes, but homemade dessert shells taste better and stay crisp longer.

Always cool shells fully and fill them with chilled mixture only. Add crumble at the end.

Yes. Air fry shells and use the crumble unbaked for a No Bake Desserts version.

Strawberry Crunch Cheesecake Tacos with Strawberry Crunch Flavor

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A delicious no-bake dessert that combines the creaminess of cheesecake with a crunchy graham cracker shell, bursting with fresh strawberry flavor.

Scale

8 ounces (226g) cream cheese, softened

1/2 cup (100g) granulated sugar

1 teaspoon vanilla extract

1/4 cup (60ml) heavy cream

1 cup (150g) fresh strawberries, finely chopped

1 1/2 cups (180g) graham cracker crumbs

1/4 cup (50g) unsalted butter, melted

1/4 cup (35g) chopped toasted pecans (optional)

Additional chopped strawberries for garnish (optional)

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1. Beat softened cream cheese in a medium bowl until smooth and creamy.

2. Add granulated sugar and vanilla extract; mix until well combined.

3. Gently fold in heavy cream and finely chopped strawberries until evenly incorporated.

4. In a separate bowl, mix graham cracker crumbs with melted butter until the texture resembles coarse sand.

5. Divide crumb mixture into 8 small taco-shaped molds or muffin tin cups, pressing firmly to form shells.

6. Refrigerate taco shells for at least 2 hours until firm.

7. Remove shells from the refrigerator and spoon or pipe cheesecake filling into each shell.

8. Top with chopped toasted pecans if desired.

9. Garnish with additional chopped fresh strawberries.

10. Serve chilled and enjoy.

Chill shells thoroughly so they maintain their shape.

Try adding freeze-dried strawberry crumbs for extra crunch.

Best served the same day for the crispiest texture.