Strawberry Crunch Cheesecake Tacos
Delicious tacos filled with creamy cheesecake, fresh strawberries, and a crunchy graham cracker topping, perfect for any occasion.
Ingredients
For the Tacos
- 8 small Small Taco Shells Crispy mini flour or corn taco shells recommended.
For the Filling
- 1 cup Cream Cheese, softened Let sit at room temperature for 30 minutes.
- 1/2 cup Powdered Sugar Bob's Red Mill is recommended.
- 1 teaspoon Vanilla Extract Choose pure vanilla for best flavor.
- 1 cup Whipped Cream Store-bought or homemade; chill mixing bowl for best results.
- 1 cup Strawberries, chopped Fresh is best, but frozen may work in a pinch.
For the Crunch Topping
- 1/2 cup Crushed Graham Crackers This adds the signature crunch!
- 1/4 cup Melted Butter Unsalted is ideal.
- 1 tablespoon Sugar Enhances the sweetness of the graham cracker mixture.
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Place taco shells on a baking tray and bake for 5-7 minutes until crispy and golden.
- In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy, about 2-3 minutes.
- Gently fold in the whipped cream using a spatula, careful not to deflate the mixture, about 1 minute.
- In another bowl, mix the crushed graham crackers with melted butter and sugar until it resembles wet sand.
Assembly
- Fill each taco shell with the cheesecake mixture, using a spoon or piping bag.
- Top with chopped strawberries and sprinkle the graham cracker mixture generously over the top.
- Serve immediately to preserve the crunch of the taco shells.
Notes
If using frozen strawberries, thaw and drain any excess liquid. For a fancy touch, garnish with mint. Watch taco shells closely to avoid burning.