Description
Delightful dessert tacos filled with creamy cheesecake and fresh strawberries, served in a crispy graham cracker shell.
Ingredients
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 fresh strawberries for garnish
Instructions
- In a medium bowl, whip the softened cream cheese until it’s velvety smooth.
- Add the granulated sugar and vanilla extract to the bowl. Mix until fully combined.
- Gently fold in the heavy cream and finely chopped fresh strawberries into the mixture.
- In a separate bowl, combine the graham cracker crumbs with melted butter and mix until all crumbs are coated.
- Divide the graham cracker mixture evenly into 8 taco-shaped molds, pressing firmly.
- Chill the molds in the refrigerator for at least 2 hours.
- Carefully remove taco shells from molds and spoon the cheesecake filling into each shell.
- Garnish with chopped toasted pecans and additional strawberries before serving.
Notes
Make-ahead option: Prepare a day in advance and chill overnight for best flavor. Can be customized with other fruits.
Nutrition
- Serving Size: 1 taco
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg