Preparation Steps

• In a medium bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
• Gradually add the granulated sugar and vanilla extract, mixing until fully combined and fluffy.
• Fold in the heavy cream using a spatula until the mixture is silky and smooth.
• Gently add the finely chopped fresh strawberries, mixing until evenly distributed.
• In a separate bowl, combine the graham cracker crumbs and melted unsalted butter, stirring until evenly coated.
• Divide the graham cracker mixture into 8 portions and press each firmly into taco-shaped molds.
• Place the filled taco molds in the refrigerator to chill for at least 2 hours.
• Once firm, fill each taco shell with the cheesecake mixture using a spoon or piping bag.
• If desired, sprinkle chopped toasted pecans over the cheesecake filling.
• Garnish each taco with additional chopped strawberries and serve chilled.