Strawberry Crunch Cheesecake Tacos
A fun and delicious dessert that combines the sweetness of strawberries with creamy cheesecake in a crunchy taco shell.
Ingredients
Taco components
- 6 pieces Taco shells (store-bought or homemade)
Cheesecake filling
- 8 oz Cream cheese Allow to reach room temperature for easier mixing.
- 1/2 cup Powdered sugar
- 1 tsp Vanilla extract
- 1 cup Heavy cream Whipped until soft peaks form.
- 1 cup Strawberries (chopped) Use fresh and ripe strawberries for best flavor.
Crunch topping
- 1 cup Graham cracker crumbs
- 4 tbsp Butter (melted)
- 2 tbsp Sugar
- optional Whipped cream for topping Add as desired.
Instructions
Preparation
- In a bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth.
- In another bowl, whip the heavy cream until soft peaks form, then gently fold it into the cream cheese mixture.
- Add chopped strawberries and mix gently.
- In a separate bowl, combine graham cracker crumbs, melted butter, and sugar to create a crunch topping.
Assembly
- Fill taco shells with the cheesecake mixture.
- Sprinkle the graham cracker mixture on top.
- Optionally, add whipped cream as desired.
Serving
- Serve these tacos chilled for the best flavor. Garnish with extra strawberries or a drizzle of chocolate syrup if desired.
Notes
To store leftovers, keep the taco shells and filling separately. The cheesecake mixture can be stored in an airtight container in the fridge for up to three days.