Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and 1 tablespoon of granulated sugar. Mix until the crumbs are evenly moistened and resemble wet sand. Press this mixture firmly into a greased mini muffin tin, shaping it to create small, taco-like shells. Aim for about 1/8-inch thickness. Bake for 8-10 minutes, or until the edges are lightly golden and firm. Carefully remove the shells from the muffin tin while still warm and let them cool completely on a wire rack.1 cup crushed graham cracker crumbs, 2 tablespoons melted unsalted butter, 1 tablespoon granulated sugar
- In a separate medium bowl, beat the softened cream cheese and 1/4 cup of granulated sugar until smooth and creamy. Beat in the egg yolk and vanilla extract until well combined. Gently fold in the strawberry puree until the mixture is a beautiful pink color and has a consistent flavor throughout.8 ounces cream cheese, 1/4 cup granulated sugar, 1 large egg yolk, 1 teaspoon vanilla extract, 1/4 cup strawberry puree
- In a small bowl, combine the crushed freeze-dried strawberries, flour, and 2 tablespoons of granulated sugar. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.1/2 cup crushed freeze-dried strawberries, 2 tablespoons all-purpose flour, 2 tablespoons granulated sugar, 2 tablespoons cold unsalted butter
- Once the graham cracker shells have cooled, carefully spoon or pipe the strawberry cheesecake filling into each shell, filling them generously.1 cup crushed graham cracker crumbs, 8 ounces cream cheese, 1/4 cup granulated sugar, 1 large egg yolk, 1 teaspoon vanilla extract, 1/4 cup strawberry puree
- Sprinkle the prepared strawberry crunch topping evenly over the cheesecake filling in each taco shell. Place the filled tacos back into the preheated oven and bake for another 12-15 minutes, or until the cheesecake filling is set and the crunch topping is golden brown.1/2 cup crushed freeze-dried strawberries, 2 tablespoons all-purpose flour, 2 tablespoons granulated sugar, 2 tablespoons cold unsalted butter
- Remove the Strawberry Crunch Cheesecake Tacos from the oven and let them cool completely on a wire rack. For the best texture and flavor, it's recommended to chill them in the refrigerator for at least 30 minutes before serving.
- Before serving, garnish your Strawberry Crunch Cheesecake Tacos with fresh strawberry slices, a dollop of whipped cream, or a dusting of powdered sugar, if desired.fresh strawberry slices, whipped cream, powdered sugar for dusting
Notes
Leftover Strawberry Crunch Cheesecake Tacos are best stored in an airtight container in the refrigerator. They will stay fresh for up to 3 days. Ensure that the tacos are completely cooled before storing to prevent condensation from making the shells soggy.
To reheat, you can gently warm them in a toaster oven at a low temperature (around 250°F or 120°C) for a few minutes until the topping is slightly crisped and the filling is warmed through. Avoid microwaving, as this can lead to an undesirable texture. For longer storage, you can freeze the completely assembled and cooled tacos in a single layer on a baking sheet until solid, then transfer them to a freezer-safe container or resealable bag for up to 1 month. Thaw overnight in the refrigerator before enjoying.
