Strawberry Crunch Cheesecake Tacos
A delicious and fun dessert combining creamy cheesecake and sweet strawberries wrapped in crispy tortillas.
Ingredients
Taco Shells
- 4 large large flour tortillas
- 2 tablespoons unsalted butter, melted
Cheesecake Filling
- 8 oz cream cheese, softened Make sure your cream cheese is softened before mixing.
- 1 cup powdered sugar Adjust based on your desired sweetness.
- 1 teaspoon vanilla extract
- 1 cup strawberries, chopped Use fresh strawberries for the best flavor.
Topping
- 1 cup crushed cookies (e.g., graham crackers or vanilla wafers) For variation, you can use chocolate cookies.
- to taste whipped cream Optional topping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Brush the large flour tortillas with melted butter and sprinkle some crushed cookies on top.
Baking
- Bake the tortillas for about 5-7 minutes until they become crispy.
Cheesecake Mixture
- In a bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Fold in the chopped strawberries.
Assembling Tacos
- Fill the crispy tortillas with the cheesecake mixture.
- Top with the remaining crushed cookies and whipped cream if desired.
- Serve immediately.
Notes
Store leftovers in the refrigerator for up to two days in an airtight container. Reheat the tortillas briefly in the oven to regain crispiness.