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Strawberry Crunch Cheesecake Tacos

A whimsical take on traditional cheesecake featuring creamy cheesecake filling and fresh strawberries, served in taco-shaped shells for a fun dessert experience.
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 tacos
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the cheesecake filling
  • 8 oz cream cheese, softened This gives that creamy, dreamy texture
  • 1/2 cup sugar For a touch of sweetness
  • 1 tsp vanilla extract Pure vanilla makes a world of difference
  • 1 cup heavy cream Whipped to perfection
  • 1 cup strawberries, chopped Fresh or frozen works!
For assembly
  • taco-shaped shells Taco-shaped shells Get creative here – the more colorful, the better!
For the topping
  • 1 cup graham cracker crumbs For that classic crunch
  • 1/4 cup butter, melted Use unsalted for control over flavor
  • optional whipped cream For topping, because why not?

Method
 

Preparation
  1. In a big mixing bowl, beat the softened cream cheese with sugar and vanilla extract until smooth and combined.
  2. In another bowl, whip the heavy cream until it forms stiff peaks.
  3. Gently fold the whipped cream into the cream cheese mixture.
  4. Add the chopped strawberries into the mixture and fold them in gently.
  5. Spoon the cheesecake filling into the taco-shaped shells.
  6. Combine graham cracker crumbs with melted butter and sprinkle this mix on top of the filled tacos.
Serving
  1. Serve immediately or chill in the fridge for a bit before serving.
  2. Top with additional whipped cream if desired.

Notes

For a time-saving trick, prep the cheesecake filling ahead of time and store in the fridge until ready to assemble. If the heavy cream doesn’t whip well, ensure it's cold. You can also swap strawberries for mixed berries or peaches for a flavor change.