Strawberry Crunch Cheesecake Tacos
Enjoy a fun twist on traditional cheesecake with these Strawberry Crunch Cheesecake Tacos, featuring creamy cheesecake, fresh strawberries, and a crunchy graham cracker topping.
Ingredients
Cheesecake Filling
- 1 cup cream cheese, softened (8 ounces) Ensure cream cheese is at room temperature for easy mixing.
- 1/2 cup powdered sugar Adjust sweetness to taste.
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream Whip until stiff peaks form.
- 1 cup fresh strawberries, diced Use more for garnish if desired.
Crunch Topping
- 1 cup graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
Taco Shells
- 8 small flour tortillas Can substitute with gluten-free tortillas if needed.
- 1/2 cup strawberry crunch topping (store-bought or homemade) For garnish and extra crunch.
Instructions
Prepare Filling
- Beat the softened cream cheese until smooth.
- Mix in the powdered sugar and vanilla extract.
- Whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
Prepare Crunch Topping
- Combine the graham cracker crumbs, melted butter, and granulated sugar until evenly coated.
Assemble Tacos
- Spread the cheesecake filling on each flour tortilla.
- Add the diced strawberries and roll the tortillas tightly.
Chill
- Chill the assembled tacos in the refrigerator for at least 30 minutes before serving.
Notes
Store any leftover tacos in an airtight container in the refrigerator for 2-3 days. Assemble fresh for the best results, but filling and crunch topping can be prepared in advance.
Nutrition
Serving: 1gCalories: 220kcalCarbohydrates: 22gProtein: 3gFat: 14gSaturated Fat: 8gSodium: 180mgFiber: 1gSugar: 8g
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