Description
Strawberry Crunch Cheesecake Tacos are a delightful dessert that combines the flavors of cheesecake and fresh strawberries in a fun taco-shaped shell.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup powdered sugar
- 1 (8 oz) package cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1/4 cup strawberry puree (fresh or store-bought)
- 8 small taco-shaped shells
- 1/2 cup sliced fresh strawberries
- Whipped cream for topping (optional)
Instructions
- In a medium bowl, combine graham cracker crumbs, melted butter, and powdered sugar. Mix until well combined. Press the mixture into the bottom and sides of each taco shell to form a crust. Place the shells in the refrigerator to chill for 15 minutes.
- In a large mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
- Divide the cheesecake filling evenly among the chilled taco shells, smoothing the tops with a spatula.
- Drizzle the strawberry puree over the cheesecake filling in each taco.
- Top with sliced fresh strawberries and a dollop of whipped cream if desired.
- Serve immediately or refrigerate for up to 2 hours before serving for a firmer texture.
Notes
- For a fun twist, try using different fruit purees like mango or raspberry instead of strawberry.
- You can also add a sprinkle of crushed nuts or chocolate chips on top for extra crunch and flavor.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg