Description
A whimsical twist on traditional cheesecake, these Strawberry Crunch Cheesecake Tacos feature creamy filling nestled in crunchy shells, topped with fresh strawberries.
Ingredients
Scale
- 8 mini taco shells
- 1 cup graham cracker crumbs
- 1/2 cup strawberry Jell-O powder
- 1 cup heavy cream
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup fresh strawberries, diced
- 1/4 cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Arrange the mini taco shells on a baking sheet and bake for 5-7 minutes until crisp.
- Combine graham cracker crumbs and strawberry Jell-O powder in a bowl.
- Whip your heavy cream until it forms stiff peaks.
- Mix the softened cream cheese with powdered sugar and vanilla extract until smooth.
- Fold the whipped cream into the cream cheese mixture gently.
- Spoon the mixture into each shell generously.
- Sprinkle the graham cracker crunch topping over the filled tacos.
- Top with fresh diced strawberries and optional chocolate chips.
Notes
Allow taco shells to cool completely before filling to maintain the texture. Fresh ripe strawberries are recommended for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 275
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg