Ingredients
Equipment
Method
Cheesecake Filling
- In a large mixing bowl, beat cream cheese, granulated sugar, and vanilla extract using an electric mixer until smooth.
- Gently fold in heavy cream and chopped strawberries until well combined.
Graham Cracker Shells
- Combine graham cracker crumbs and melted butter in a separate bowl until sandy.
- Press the mixture into taco molds and bake at 350°F (175°C) for 8-10 minutes until golden.
- Let the shells cool completely before removing from molds.
Assembling Tacos
- Chill taco shells in the refrigerator for at least 30 minutes.
- Fill each shell with the cheesecake mixture using a piping bag.
- Top with optional chopped pecans and additional strawberries.
Serving
- Serve chilled and enjoy your Strawberry Crunch Cheesecake Tacos.
Nutrition
Notes
Ensure all ingredients are prepared as directed for best results. Customize toppings as desired for added flavor.
