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Strawberry Crunch Cheesecake Tacos

These delightful cheesecake tacos combine creamy filling with ripe strawberries and a crunchy topping, all in a fun taco-shaped shell. Perfect for any occasion!
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Party Food
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Cheesecake Filling
  • 1 cup cream cheese, softened Make sure it's softened for easy mixing.
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup whipped cream Use store-bought or homemade.
For the Taco Assembly
  • 8 pieces taco-shaped shells
  • 1 cup fresh strawberries, chopped
  • 1/2 cup strawberry crunch topping (or crushed cookies)
  • to taste chocolate drizzle (optional) For an extra touch of sweetness.

Method
 

Mix Cream Cheese Mixture
  1. In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Blend until smooth and creamy, ensuring there are no lumps.
Fold in Whipped Cream
  1. Gently fold in the whipped cream into the cream cheese mixture until well combined to create a light and fluffy filling.
Fill Taco Shells
  1. Fill the taco shells with the cheesecake mixture using a spoon or a piping bag for ease.
Add Toppings
  1. Top the cheesecakes with chopped strawberries and sprinkle with strawberry crunch topping or crushed cookies.
Optional Chocolate Drizzle
  1. Drizzle melted chocolate over the tacos for added sweetness and presentation.
Serve Immediately
  1. Serve the cheesecake tacos immediately on a colorful plate, optionally with extra toppings on the side.

Notes

Best enjoyed fresh. If storing, cover tightly and keep in the refrigerator for up to 2-3 days. For best texture, store filling separately from shells until serving.