Strawberry Crunch Cheesecake Tacos

why make this recipe

Strawberry Crunch Cheesecake Tacos are a delightful twist on traditional desserts. They combine the flavors of rich cheesecake and fresh strawberries in a fun, taco-shaped package. This recipe is simple to make and brings a smile to everyone who tries it. It’s perfect for parties, family gatherings, or just a special treat for yourself. These tacos are easy to share and look beautiful on any dessert table.

how to make Strawberry Crunch Cheesecake Tacos

Ingredients:

• 1 package of taco-shaped cookies or shells
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup strawberries, diced
• 1 cup whipped cream
• 1/2 cup crushed graham crackers
• 1/4 cup melted butter
• 1/4 cup strawberry sauce (for topping)

Directions:

1. In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.
2. Gently fold in the whipped cream until well combined.
3. Add the diced strawberries into the mixture.
4. In another bowl, mix crushed graham crackers and melted butter to create a crumb mixture.
5. Take the taco-shaped cookies and fill them with the cheesecake filling.
6. Sprinkle the graham cracker mixture on top.
7. Drizzle with strawberry sauce before serving.
8. Serve immediately and enjoy!

how to serve Strawberry Crunch Cheesecake Tacos

These tacos are best served immediately after making them. Place them on a colorful plate and drizzle extra strawberry sauce on top for a beautiful presentation. You can add extra diced strawberries or whipped cream for decoration as well. They are great for parties, and everyone will love picking them up and enjoying a sweet treat in a fun way.

how to store Strawberry Crunch Cheesecake Tacos

If you have leftovers, you can store the cheesecake filling in the fridge for up to 2 days. Keep it in a sealed container. However, it’s best to fill the taco shells just before serving to keep them crisp. If you prepare some filling ahead of time, just fill the taco shells when you’re ready to eat.

tips to make Strawberry Crunch Cheesecake Tacos

• Make sure the cream cheese is nicely softened for easy mixing.
• Use fresh strawberries for the best flavor, but you can also use frozen strawberries if needed—just thaw and drain them first.
• For a bit of crunch, toast the graham cracker mixture for a few minutes before using it.
• Feel free to adjust the sweetness by adding more or less powdered sugar, depending on your taste.

variation

You can change this recipe by using different fruits like blueberries or raspberries instead of strawberries. You can also swap out the taco-shaped shells for mini tart shells or even chocolate taco shells for a unique twist.

FAQs

1. Can I make these tacos ahead of time?
Yes, you can prepare the cream cheese filling a day in advance and store it in the fridge. Just fill the taco shells right before serving to keep them fresh.

2. What can I use instead of whipped cream?
You can use cool whip or make your own whipped cream. If you need a dairy-free option, look for non-dairy whipping creams that are available in stores.

3. Can I freeze these tacos?
It is not recommended to freeze the filled tacos as the shells may become soggy upon thawing. However, you can freeze the cheesecake filling and use it later when making fresh taco shells.