Description
This recipe for Strawberry Crunch Cheesecake Tacos offers a unique twist on dessert tacos, combining the creamy texture of cheesecake with the fresh zest of strawberries, all nestled within a crisp cinnamon-sugared taco shell. Topped with crunchy graham crackers and almonds, these tacos are a perfect treat for any occasion.
Ingredients
Scale
- 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.
- Prep Time: 15 min
