Strawberry Crunch Cheesecake Tacos
Strawberry Crunch Cheesecake Tacos combine the creamy textures of cheesecake with the crispy joy of tacos, all enveloped in a luscious strawberry flavor.
Ingredients
Cheesecake Filling:
- 8 oz cream cheese softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup whipped cream
Strawberry Topping:
- 1 cup fresh strawberries diced
- 1 tbsp granulated sugar
Taco Shells:
- 6 small flour tortillas
- 2 tbsp unsalted butter melted
- 1/4 cup cinnamon sugar
Crunchy Toppings:
- 1/2 cup crushed graham crackers
- 1/4 cup sliced almonds toasted
Instructions
Prepare the Filling:
- Beat cream cheese, sugar, and vanilla extract in a bowl until smooth.
- Fold in whipped cream; set aside.
Strawberries:
- Toss strawberries with sugar; set aside.
Taco Shells:
- Preheat oven to 350°F (175°C).
- Brush tortillas with butter, coat with cinnamon sugar.
- Drape over oven rack, bake 8-10 min.
Assemble:
- Fill shells with cheesecake mixture, add strawberries, top with graham crackers and almonds.
Notes:
- Room temperature cream cheese ensures a smooth filling.
- Taco shells can be made ahead and stored to maintain crispness.
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