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Strawberry Crunch Cheesecake Tacos

Delight your taste buds with these quick and creamy Strawberry Crunch Cheesecake Tacos, filled with a luscious cheesecake mixture and topped with fresh strawberries and a crunchy graham cracker topping.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 tacos
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

For the cheesecake filling
  • 1 cup cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup whipped cream
  • 1 cup fresh strawberries, chopped
For the crunchy topping
  • 1/2 cup crushed graham crackers
  • 1/4 cup melted butter
For assembly
  • 8 pieces taco shells
  • 1/4 cup strawberry syrup (optional) For drizzling on top

Method
 

Preparation
  1. In a mixing bowl, beat together softened cream cheese, powdered sugar, and vanilla extract until smooth.
  2. Gently fold in the whipped cream until well combined.
  3. In another bowl, combine crushed graham crackers with melted butter to create a crunchy topping.
Assembly
  1. Fill each taco shell with a generous amount of the cheesecake mixture.
  2. Top with chopped strawberries and sprinkle the graham cracker mixture on top.
  3. Drizzle with strawberry syrup if desired.
  4. Serve immediately and enjoy your delicious Strawberry Crunch Cheesecake Tacos!

Notes

Chill your taco shells before filling them to maintain their crunch. For a lighter version, swap cream cheese for Greek yogurt. Experiment with different fruits like blueberries or raspberries for variation. Store leftovers in an airtight container in the fridge for 2-3 days, keeping taco shells separate for crispness.