Ingredients
Equipment
Method
Step‑by‑Step Instructions
- In a large mixing bowl, beat cream cheese until smooth. Gradually add in sugar and vanilla extract until fully combined.
- Gently fold in heavy cream, then add finely chopped strawberries, ensuring even distribution.
- In a separate bowl, mix together graham cracker crumbs and melted unsalted butter until coated and resembles wet sand.
- Press graham cracker mixture into taco-shaped molds or muffin tins, about ¼-inch thick.
- Chill taco shells in the refrigerator for at least 2 hours, until firm.
- Fill chilled taco shells with cheesecake filling, packing gently to avoid overflow.
- Sprinkle with chopped toasted pecans and garnished with additional chopped strawberries. Serve chilled.
Nutrition
Notes
For best results, assemble tacos right before serving.