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
Scale
- 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
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
For best results, assemble the tacos just before serving to maintain shell crunch. Store filling and shells separately for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Assembly
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 280
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Keywords: cheesecake, tacos, dessert, strawberries, summer