Ingredients
Scale
- 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 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 1/4 cup chopped toasted pecans (optional)
- Additional chopped strawberries for garnish (optional)
Instructions
- In a medium bowl, beat the softened cream cheese until smooth and creamy. Add granulated sugar and vanilla extract; mix until well combined.
- Gently fold in the heavy cream and finely chopped strawberries until evenly distributed.
- In another bowl, combine graham cracker crumbs with melted butter until coated. Press this mixture into taco-shaped molds or muffin tins.
- Chill the taco shells in the refrigerator for at least two hours to firm up.
- Once chilled, fill each taco shell with the cheesecake mixture evenly.
- Top with toasted pecans if desired and garnish with additional strawberries.
- Serve chilled and enjoy!
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 taco (70g)
- Calories: 225
- Sugar: 14g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 29mg