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Delicious Strawberry Crunch Cheesecake Tacos with crunchy toppings

Strawberry Crunch Cheesecake Tacos

Delightful dessert tacos filled with creamy cheesecake and topped with crushed cookies, fresh strawberries, and whipped cream.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 10 tacos
Course: Dessert, Snack
Cuisine: American, Fusion
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cheesecake Filling
  • 8 oz cream cheese, softened Use mascarpone for a different flavor if desired.
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/2 cup strawberry puree Homemade or store-bought.
  • 1 cup whipped cream Plus extra for topping.
For the Tacos
  • 10 pieces taco shells Store-bought or homemade.
  • 1 cup crushed cookies For the crunch, such as graham crackers or biscuit cookies.
  • Fresh strawberries sliced For topping.

Method
 

Preparation
  1. In a large mixing bowl, combine 8 oz of softened cream cheese, 1/2 cup powdered sugar, and 1 tsp of vanilla extract. Use a hand mixer or a whisk to blend until smooth and creamy.
  2. Gradually fold in 1/2 cup of strawberry puree into the cream cheese mixture until well-combined.
  3. If you’re using store-bought taco shells, just set them aside. For a homemade option, lightly bake regular tortillas in the shape of taco shells until crispy.
  4. Using a piping bag or a spoon, generously fill each taco shell with your strawberry cheesecake mixture.
  5. Once filled, top each taco with a generous dollop of whipped cream.
  6. Sprinkle crushed cookies on top of the whipped cream.
  7. Finish by adding fresh strawberry slices on top, and you’re ready to serve!

Notes

Store any leftovers in an airtight container in the refrigerator. Best consumed within 2 days. For freezing, store the cheesecake filling and taco shells separately.