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–+ servings

Strawberry Crunch Cheesecake Tacos

Delicious cheesecake filling wrapped in a crunchy taco shell, topped with fresh strawberries and whipped cream.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Taco Shells
  • 8 pieces flour tortillas small size
Cheesecake Filling
  • 8 oz cream cheese softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup whipped cream lightly whipped
Crunch Topping
  • 1 cup crushed graham crackers
  • 1/4 cup butter melted
  • 1/4 cup sugar
Strawberry Topping
  • 2 cups fresh strawberries sliced
  • 1 tablespoon sugar to macerate strawberries

Method
 

Prepare Taco Shells
  1. Preheat the oven to 350°F (175°C).
  2. Lightly brush flour tortillas with melted butter and shape them into taco shells using a baking sheet.
  3. Bake in the oven for 10-12 minutes or until golden and crispy.
Make Cheesecake Filling
  1. In a mixing bowl, beat the softened cream cheese and sugar until smooth.
  2. Add vanilla extract and mix well.
  3. Gently fold in the whipped cream until fully combined.
Prepare Crunch Topping
  1. In a bowl, combine crushed graham crackers, melted butter, and sugar.
  2. Mix until crumbly and set aside.
Prepare Strawberry Topping
  1. In a bowl, combine sliced strawberries with sugar and let sit for 10 minutes to macerate.
Assemble Tacos
  1. Fill each taco shell with cheesecake filling.
  2. Top with the crunch topping and macerated strawberries.
  3. Serve immediately with extra whipped cream if desired.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 40gProtein: 5gFat: 15gSaturated Fat: 8gFiber: 1gSugar: 20g

Notes

These tacos are best served fresh, but the cheesecake filling can be made ahead of time and stored in the refrigerator.

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