Ingredients
Equipment
Method
Preparation Steps
- In a medium mixing bowl, beat cream cheese until smooth and creamy.
- Gradually mix in granulated sugar and vanilla extract until well combined.
- Gently fold in heavy cream until light and airy.
- Add chopped fresh strawberries and distribute evenly.
- In another bowl, combine graham cracker crumbs with melted unsalted butter until resembling coarse sand.
- Press crumb mixture firmly into taco-shaped molds or muffin tin.
- Chill the taco shells in the refrigerator for at least 2 hours.
- Gently remove taco shells from molds and fill with cheesecake mixture.
- Optionally, sprinkle with chopped toasted pecans and garnish with additional strawberries.
- Serve chilled and enjoy!
Nutrition
Notes
Assemble tacos just before serving to keep shells crispy, and feel free to customize toppings with different fruits or nuts.
