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Strawberry Crunch Cheesecake Tacos

Delightful dessert tacos combining cheesecake and fresh strawberries in a crispy shell.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 tacos
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 package graham crackers
  • 1/2 cup unsalted butter, melted
For the filling
  • 1 cup cream cheese, softened Make sure it's softened for easier blending.
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup whipped cream
  • 1 cup fresh strawberries, diced Use fresh strawberries for best flavor.
For assembly
  • 8 taco-shaped waffle cones or taco shells If unavailable, use regular waffle cones or dessert cups.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Crush the graham crackers in a bowl until they are fine crumbs.
  3. Mix the crushed graham crackers with the melted butter to form a crumb mixture.
  4. Press this mixture into the bottoms of taco-shaped molds to form mini crusts.
  5. Bake the crusts for about 10 minutes or until they are golden brown. Take them out of the oven and let them cool.
Filling Preparation
  1. In another bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until everything is smooth and creamy.
  2. Gently fold in the whipped cream until fully combined.
Assembly
  1. Fill each taco shell with the cream cheese mixture and top with diced strawberries.
  2. Optional: Drizzle with chocolate syrup or sprinkle with extra crushed graham crackers for added flair.

Notes

These tacos are best enjoyed immediately. Store filled tacos in the fridge for up to 2 days in an airtight container. Prepare filling ahead but fill the tacos just before serving for best texture.