Description
Crispy sweet taco shells filled with fluffy cheesecake filling, fresh strawberries, graham cracker crumbs, and strawberry sauce for a fun and irresistible dessert.
Ingredients
Scale
- 6 small flour tortillas
- 8 ounces softened cream cheese
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup cold heavy whipping cream
- 2 cups sliced fresh strawberries
- 1/2 cup graham cracker crumbs
- 2 tablespoons melted butter
- 2 tablespoons granulated sugar
- 1/4 cup strawberry sauce
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Beat cream cheese, powdered sugar, and vanilla extract until smooth.
- Whip heavy cream until stiff peaks form, then fold into the cream cheese mixture.
- Brush tortillas with melted butter and sprinkle with granulated sugar.
- Shape tortillas into taco forms and bake for 8 to 10 minutes until crisp and golden.
- Allow shells to cool completely.
- Pipe or spoon cheesecake filling into each shell.
- Top with sliced strawberries.
- Sprinkle with graham cracker crumbs and drizzle with strawberry sauce.
- Serve immediately.
Notes
- Chill the filling before assembling for the best texture.
- Fill the taco shells shortly before serving to keep them crisp.
- Add chocolate drizzle for extra indulgence.
- Store leftover filling in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 taco
- Calories: 360
- Sugar: 20g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
Keywords: strawberry cheesecake tacos, dessert tacos, cheesecake dessert, strawberry dessert, sweet tacos