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Strawberry Crunch Cheesecake Tacos

A delightful twist on traditional cheesecake, these tacos feature a creamy filling and a crunchy topping for the perfect warm weather dessert.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 275
Ingredients Method Notes

Ingredients
  

For the Cheesecake Filling
  • 1 cup cream cheese, softened Ensure it's at room temperature for easy mixing.
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups whipped cream
  • 1 cup strawberries, diced Fresh strawberries provide the best flavor.
For the Taco Shells
  • 8 pieces taco shells Use store-bought or homemade.
For the Crunch
  • 1/2 cup crushed cookies or granola This will add a delightful crunch.

Method
 

Preparation
  1. In a medium-sized mixing bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and creamy.
  2. Carefully fold in the whipped cream until fully combined, being careful not to deflate the mixture too much.
  3. Gently stir in the diced strawberries, ensuring they are evenly distributed throughout the creamy filling.
Assembly
  1. Take each taco shell and fill them generously with the cheesecake mixture, almost overflowing for that indulgent effect.
  2. Sprinkle the top of each filled taco with crushed cookies or granola for added crunch.
Serving
  1. Serve immediately for the best experience, enjoying the contrast of the crunch and creaminess right away.

Notes

For variations, try using other fruits or flavors in the filling. Store filled tacos in an airtight container in the fridge for up to 2 days. If possible, store the filling and shells separately to prevent sogginess.