Strawberry Crunch Cheesecake Tacos Recipe
Enjoy a delightful twist on dessert with these Strawberry Crunch Cheesecake Tacos! Combining creamy cheesecake filling, fresh strawberries, and a crispy taco shell coated in cinnamon sugar, these tacos are perfect for any occasion.
Ingredients
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 Cheesecake Filling:
In a mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract together until smooth and creamy.
Gently fold in the whipped cream until well combined. Set aside.
Prepare the Strawberry Topping:
In a separate bowl, toss the diced strawberries with 1 tablespoon of granulated sugar. Set aside to allow the strawberries to release their juices.
Prepare the Taco Shells:
Preheat your oven to 350F 175C.
Brush each flour tortilla with melted butter, then coat with cinnamon sugar.
Drape the tortillas over the oven rack or use a taco holder if you have one and bake for 8-10 minutes, or until the shells are crispy and slightly golden.
Assemble the Tacos:
Once the taco shells are ready, carefully remove them from the oven.
Fill each taco shell with the cheesecake mixture, then top with the sugared strawberries.
Finally, sprinkle the crushed graham crackers and toasted sliced almonds on top.
Serve:
Serve immediately for the best texture, and enjoy your delicious Strawberry Crunch Cheesecake Tacos!
Total Time
Prep Time: 25 minutes
Yield: 6 tacos
These deliciously unique dessert tacos are sure to impress at any gathering! Enjoy the creamy cheesecake filling paired with fresh strawberries and the crunch of graham crackers and almonds.