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Strawberry Crunch Cheesecake Tacos on a plate, decorated with strawberries.

Strawberry Crunch Cheesecake Tacos

These delightful tacos combine creamy cheesecake with fresh strawberries in a crispy shell for a fun and playful dessert.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 10 tacos
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Taco Shells
  • 10 small small taco shells (store-bought or homemade)
  • 1 cup crushed graham crackers
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
For the Cheesecake Filling
  • 8 oz cream cheese, softened Can be substituted with Greek yogurt for a tangy twist.
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 cup whipped cream
For the Strawberry Topping
  • 2 cups fresh strawberries, hulled and sliced For best results, use fresh strawberries.
  • 1/4 cup granulated sugar Use more or less to taste.
  • 1 tbsp lemon juice

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, combine the crushed graham crackers, sugar, and melted butter. Mix until you achieve a sand-like texture.
  3. Carefully press the graham cracker mixture into the taco shells to form a crust in each shell. Make sure to coat the entire inner surface.
  4. Place the taco shells on a baking sheet and bake for about 8-10 minutes or until they turn golden brown. Allow them to cool completely.
Cheesecake Filling
  1. In another bowl, beat the softened cream cheese, sugar, and vanilla extract together until the mixture is smooth and creamy.
  2. Gently fold in the whipped cream until fully integrated.
Assembly
  1. Fill each cooled taco shell with the cheesecake filling, ensuring each is generously stuffed.
  2. In a separate bowl, mix the sliced strawberries, sugar, and lemon juice, then let them sit for about 10 minutes to allow the sugars to release the juices.
  3. Top each filled taco with a spoonful of the strawberries, allowing the juices to drizzle over the cheesecake filling.
  4. Serve immediately or refrigerate for up to 2 hours to allow the flavors to meld even more.

Notes

These tacos are best enjoyed fresh. If you have leftovers, store the filling and shells separately for up to a day in the refrigerator. You can also swap the fruit for raspberries, blueberries, or peaches, and use gluten-free taco shells to accommodate gluten sensitivities. For extra texture, sprinkle some chopped nuts or toasted coconut flakes over the top.