Description
A delightful twist on traditional cheesecake, these Strawberry Crunch Cheesecake Tacos combine creamy cheesecake filling with a crunchy graham cracker shell and fresh strawberries.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 cup fresh strawberries, sliced
- Optional: additional strawberries for topping
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix together the graham cracker crumbs, sugar, and melted butter until combined.
- Press the mixture into taco-shaped molds or shape into small taco shells by hand. Bake for 8-10 minutes until golden brown and let cool.
- In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
- In another bowl, whip the heavy cream until stiff peaks form, then gently fold into the cream cheese mixture.
- Spoon the cheesecake filling into the cooled taco shells generously.
- Top with fresh strawberry slices.
- Serve immediately or refrigerate until ready to serve.
Notes
For best results, avoid adding strawberries until just before serving to prevent them from becoming mushy. Store leftovers in an airtight container in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 12g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg