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Strawberry Crunch Cheesecake Tacos

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Indulge in these playful Strawberry Crunch Cheesecake Tacos, a delightful fusion of creamy cheesecake filling and juicy strawberries, all tucked into crispy taco shells.

Ingredients

Scale
  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 2 cups cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup whipped cream
  • 1 cup fresh strawberries, diced
  • 1/2 cup crushed freeze-dried strawberries
  • 4 small taco shells

Instructions

  1. Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs with the melted butter. Mix until the crumbs are well-coated.
  2. Shape this mixture into taco shells using an upside-down muffin tin or your hands. Bake for 10-12 minutes or until golden brown.
  3. Beat the softened cream cheese in another bowl until it’s velvety smooth. Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated.
  4. Fold in the whipped cream gently with a spatula.
  5. Fill the cooled taco shells with the cheesecake mixture generously, letting it overflow slightly.
  6. Top each taco with the diced strawberries and sprinkle with the crushed freeze-dried strawberries.

Notes

For a gluten-free version, use gluten-free graham crackers. Prepare taco shells a day in advance and store them in an airtight container.

Nutrition

Keywords: strawberry, cheesecake, dessert tacos

Find it online: https://oliviatable.com/strawberry-crunch-cheesecake-tacos/