Strawberry Crunch Cheesecake Tacos
A fun twist on traditional desserts, combining creamy cheesecake with fresh strawberries in crunchy taco shells, perfect for parties and family gatherings.
Ingredients
For the Taco Filling
- 8 oz cream cheese Make sure it's at room temperature for easier mixing.
- 1/2 cup powdered sugar Adjust for sweetness as desired.
- 1 cup whipped cream Use store-bought or homemade.
- 1 cup strawberries, sliced Fresh strawberries recommended.
For the Shell and Topping
- 4 pieces taco shells Crunchy taco shells.
- 1/2 cup graham cracker crumbs For topping.
- 1/4 cup melted butter To mix with graham cracker crumbs.
- 1/4 cup sugar To mix with graham cracker crumbs.
Instructions
Preparation
- In a bowl, beat the cream cheese and powdered sugar until smooth.
- Gently fold in the whipped cream.
- In another bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined.
Assembly
- Take each taco shell and fill it with the cream cheese mixture followed by sliced strawberries.
- Sprinkle the graham cracker mixture on top.
Serving
- Serve immediately or chill for a bit before serving.
Notes
Best served fresh; arrange on a platter and garnish with extra sliced strawberries or whipped cream. Leftover filling and taco shells should be stored separately. The cream cheese mixture can be stored in the refrigerator for up to 3 days.