Delightful Strawberry Crunch Cheesecake Tacos
Strawberry Crunch Cheesecake Tacos made approachable with clear cues, pantry staples, and flexible swaps.
Ingredients
- 1 ½ cups crushed graham crackers
- ½ cup unsalted butter melted
- 2 cups cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries chopped
- 1 cup whipped cream
- ½ cup strawberry crunch topping
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine crushed graham crackers and melted butter.
- Spoon the mixture into taco molds to shape the shells.
- Bake for 10 minutes or until golden brown.
- While the shells cool, prepare the cheesecake filling.
- In a bowl, beat softened cream cheese until smooth.
- Add in powdered sugar and vanilla, mixing until well combined.
- Fold in the chopped strawberries and whipped cream.
- Carefully fill the cooled taco shells with the cheesecake filling.
- Top with strawberry crunch topping before serving.