Strawberry Crunch Cheesecake Tacos
Delightful fusion of creamy cheesecake filling and fresh strawberries in crunchy taco shells, perfect for any occasion.
Ingredients
For the Cheesecake Filling
- 8 oz cream cheese, softened Keep at room temperature for easier mixing.
- 1/2 cup powdered sugar Adjust sweetness to taste.
- 1 cup heavy cream Ensure bowl and beaters are chilled for whipping.
- 1 tsp vanilla extract
- 1 cup strawberries, chopped Use ripe strawberries for best flavor.
For Assembly
- 1 pkg taco shells Use fresh taco shells.
- 1/2 cup crushed graham crackers
- 1/4 cup crushed strawberry cereal Optional for extra crunch.
- to taste chocolate or strawberry sauce For drizzling, optional.
Instructions
Preparation of Filling
- In a bowl, beat the cream cheese and powdered sugar together until smooth and creamy.
- In another bowl, whip the heavy cream and vanilla until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until well combined.
- Carefully fold in the chopped strawberries.
Assembly
- Fill each taco shell generously with the cheesecake filling.
- Top with crushed graham crackers and crushed strawberry cereal.
- Drizzle with chocolate or strawberry sauce, if desired.
- Serve immediately.
Notes
Store leftover tacos in an airtight container at room temperature for the same day, or refrigerate for up to three days.