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 strawberries for garnish (optional)
Instructions
- In a medium bowl, beat the softened cream cheese until smooth. Add sugar and vanilla extract and mix well.
- Fold in heavy cream and finely chopped strawberries until evenly combined.
- In another bowl, mix graham cracker crumbs and melted butter until coarse sand-like texture forms.
- Divide graham mixture into 8 small taco-shaped molds or muffin tin, pressing firmly into sides and bottom to create shells.
- Refrigerate shells at least 2 hours until firm.
- Fill each chilled taco shell with cheesecake filling evenly.
- Top with chopped toasted pecans if desired.
- Garnish with extra chopped strawberries if desired. Serve chilled.
Notes
- Optional: add nuts or drizzle chocolate over tacos for extra flair.
- Use fresh strawberries for best flavor.
- Chill shells thoroughly so they hold their shape.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian