Strawberry Crunch Cheesecake Tacos
These delightful strawberry crunch cheesecake tacos combine a creamy cheesecake filling with crunchy taco shells, making for a fun and indulgent dessert that's easy to assemble and perfect for gatherings.
Ingredients
For the cheesecake filling
- 1 cup cream cheese, softened Use full-fat block cream cheese for best texture.
- 1/2 cup powdered sugar Adjust sweetness to taste.
- 1 teaspoon vanilla extract Enhances flavor of the filling.
- 1 cup whipped cream Use stabilized whipped cream if needed to hold shape.
- 1 cup fresh strawberries, chopped Choose ripe but firm berries.
For assembly
- 8 pieces taco-shaped cookies or shells Look for thin waffle or cookie taco shells.
- 1/2 cup crushed strawberry-flavored cereal or cookies Coarse crush recommended for texture.
- optional chocolate syrup For drizzling.
Instructions
Preparation
- Soften and beat the cream cheese in a medium mixing bowl until smooth.
- Add the powdered sugar and vanilla extract to the cream cheese, mixing until fully incorporated and smooth.
- Gently fold in the whipped cream and chopped strawberries until evenly distributed.
Assembly
- Spoon the cheesecake mixture into the taco shells, filling generously but leaving a little room at the top.
- Top each filled shell with the crushed strawberry cereal or cookies.
- Drizzle with chocolate syrup if desired, and serve immediately.
Notes
Store assembled tacos in an airtight container for up to 24 hours. For make-ahead filling, refrigerate in an airtight container for up to 48 hours. If using frozen strawberries, ensure they are thawed and drained to prevent excess liquid in the filling.