Strawberry Crunch Cheesecake Tacos
These Strawberry Crunch Cheesecake Tacos combine soft cream cheese filling with fresh strawberries and a crunchy graham cracker topping, all wrapped in crispy taco shells for a delightful dessert experience.
Ingredients
Taco Components
- 1 package taco shells
Filling
- 1 cup cream cheese, softened Make sure it's at room temperature for easier blending.
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped cream Homemade or store-bought can be used.
- 1 cup strawberries, chopped Feel free to swap with other fruits.
Graham Cracker Crunch
- 1/2 cup graham cracker crumbs
- 1/4 cup melted butter Mix until the crumbs are coated.
Optional Topping
- 1/4 cup strawberry syrup Optional for drizzling.
Instructions
Preparation
- In a mixing bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until completely smooth.
- Gently fold in the whipped cream until well combined, creating a luscious filling.
- In another bowl, mix the graham cracker crumbs with the melted butter until the crumbs are coated.
Assembly
- Take your taco shells and fill each one generously with the cream cheese mixture.
- Top off each taco with chopped strawberries and a sprinkle of the graham cracker mixture for that crunchy finish.
- If desired, drizzle with strawberry syrup for extra sweetness.
- Serve immediately and enjoy this delicious fusion of flavors!
Notes
For best results, serve immediately. Store leftovers in an airtight container in the fridge for 1-2 days.