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 softened cream cheese until smooth. Add granulated sugar and vanilla extract, mixing until well combined.
- Fold in heavy cream and finely chopped strawberries until evenly distributed.
- In a separate bowl, combine graham cracker crumbs and melted butter until mixture resembles coarse sand.
- Divide mixture into 8 small taco molds or a muffin tin, pressing firmly to create shells.
- Refrigerate shells for at least 2 hours, until firm.
- Spoon or pipe cheesecake filling into taco shells.
- Top with pecans and garnish with extra strawberries, if desired.
- Serve chilled and enjoy!
Notes
- Make ahead and store in the refrigerator until ready to serve.
- For extra crunch, add crushed freeze-dried strawberries to the graham cracker mix.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian