Description
Description Bright, playful, and impossibly fun to eat, these Strawberry Crunch Cheesecake Tacos turn dessert into a handheld celebration with creamy cheesecake filling, crunchy taco shells, and juicy strawberries.
Ingredients
- 6 taco shells
- 8 oz cream cheese
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1 cup heavy cream
- 1/2 cup strawberry shortcake crumbles
- 1 cup fresh strawberries, sliced
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Instructions
- Prep your shells and strawberries. Warm taco shells in a 350°F (175°C) oven for 4–6 minutes if you prefer extra crisp.
- Soften the cream cheese by leaving it at room temperature for 20–30 minutes.
- Beat the cream cheese, sugar, and vanilla extract in a mixing bowl until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until uniform and creamy.
- Fill the taco shells with the cheesecake filling, being generous but not overflowing.
- Top with strawberry shortcake crumbles and arrange sliced strawberries on top.
- Serve immediately or refrigerate for a short while before serving.
Notes
- Notes
- For best results, assemble the tacos just before serving to maintain shell crunch. Store filling and shells separately for longer freshness.