Strawberry Crunch Cheesecake Tacos

A delightful fusion of creamy cheesecake and crunchy toppings, these Strawberry Crunch Cheesecake Tacos are perfect for summer gatherings and easy to make for any dessert lover.

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Prep Time 15

Cook Time 7

Total Time 22

Servings: 8 tacos

Course: Dessert, Sweet Treat

Cuisine: American, Fusion

Calories: 250

Ingredients Method Notes

Ingredients

For the Taco Shells

8 pieces mini taco shells Provide the perfect vessel for your sweet filling.

For the Cheesecake Filling

8 oz cream cheese, softened The base for the cheesecake filling.
1/2 cup powdered sugar To sweeten the filling.
1 tsp vanilla extract Enhances the sweetness and depth of flavor.
1 cup heavy cream Essential for a luscious whipped cream texture.

For the Crunch Coating

1 cup graham cracker crumbs Adds crunch and sweetness.
1/2 cup strawberry Jell-O powder Brings vibrant strawberry flavor and color.

For Topping

1 cup fresh strawberries, diced Adds a burst of flavor and freshness.
1/4 cup chocolate chips (optional) Adds a fun surprise.

Method

Preparation

Preheat the oven to 350°F (175°C).
Bake the mini taco shells on a baking sheet for about 5-7 minutes until crisp.
In a large bowl, combine graham cracker crumbs and strawberry Jell-O powder. Mix evenly and set aside.
In another bowl, beat the heavy cream with a mixer until stiff peaks form.
In a separate bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth.
Gently fold the whipped cream into the cream cheese mixture.
Cool the taco shells completely before filling.

Assembly

Fill each taco shell with the cheesecake filling using a piping bag or spoon.
Sprinkle the strawberry crunch coating over each filled taco.
Top with diced fresh strawberries and optional chocolate chips.

Notes

Make the cheesecake filling ahead of time for richer flavor. Consider using different flavored Jell-O powders for variations.