Ingredients
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
- 1 cup fresh strawberries, finely chopped
- 1.5 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
Instructions
- In a mixing bowl, beat the softened cream cheese until smooth. Add sugar and vanilla, and mix until combined.
- Gently fold in heavy cream and chopped strawberries.
- Combine graham cracker crumbs with melted butter until it resembles coarse sand.
- Press the crumb mixture into taco-shaped molds or a muffin tin to form shells.
- Chill shells in the refrigerator for at least 2 hours to firm up.
- Fill each shell with cheesecake mixture and top with optional chopped toasted pecans or additional strawberries before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 taco (75g)
- Calories: 250
- Sugar: 14g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: For added flavor, try incorporating other fruits like raspberries or blueberries into the filling. Customize toppings with chocolate drizzle or whipped cream to enhance sweetness.