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Strawberry Crunch Cheesecake Tacos

A delightful fusion of cheesecake and the fun format of tacos, filled with creamy cheesecake and topped with fresh strawberries, all wrapped in a crunchy graham cracker shell.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 10 tacos
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Taco Shells
  • 1.5 cups crushed graham crackers
  • 0.5 cups unsalted butter, melted
  • 1 tablespoon granulated sugar
  • a pinch salt
For the Cheesecake Filling
  • 8 oz cream cheese, softened
  • 0.5 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup whipped cream
For the Toppings
  • 1.5 cups fresh strawberries, hulled and sliced
  • 0.25 cups strawberry crunch topping store-bought or homemade

Method
 

Preparation of Taco Shells
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine crushed graham crackers, melted butter, sugar, and salt until well-blended.
  3. Press the mixture into taco molds or shape into tacos on a baking sheet.
  4. Bake for 10-12 minutes or until golden. Allow to cool completely before filling.
Preparation of Cheesecake Filling
  1. In a large bowl, beat the softened cream cheese until smooth.
  2. Gradually add powdered sugar and vanilla extract, mixing until well combined.
  3. Carefully fold in whipped cream until everything is light and fluffy.
Assembly of Tacos
  1. Once the taco shells are cool, spoon the cheesecake filling generously into each shell.
  2. Top with sliced strawberries and a sprinkle of the strawberry crunch topping for added flavor and visual appeal.
Serving
  1. Serve immediately for a delightful, crunchy experience or refrigerate for up to 2 hours before serving for a chilled treat.

Notes

Allow taco shells to cool completely before adding the filling to avoid sogginess. You can experiment with different fruits and toppings for variation.