Description
A delightful recipe for Strawberry Crunch Cheesecake Tacos, combining creamy cheesecake filling with fresh strawberries in a crunchy taco shell.
Ingredients
- 1 cup crushed graham crackers
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup fresh strawberries, diced
- 1/2 cup strawberry syrup
- 12 mini taco shells
Instructions
- Preheat your oven to 350°F. In a medium bowl, combine crushed graham crackers, melted butter, and granulated sugar. Mix until well combined.
- Press the mixture into the bottom and up the sides of a taco shell mold or a muffin tin to form mini taco shells. Bake for 5-7 minutes until golden brown. Remove from the oven and let cool completely.
- In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
- Once the taco shells are cool, fill each shell with the cheesecake mixture. Top with diced strawberries and drizzle with strawberry syrup.
- Chill the filled tacos in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Notes
- For a twist, try using different fruits like blueberries or raspberries instead of strawberries.
- You can also substitute the strawberry syrup with chocolate syrup for a chocolate cheesecake taco.
- Prep Time: 20 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg