Strawberry Crunch Cheesecake Tacos
A delightful fusion of cheesecake and tacos, featuring a creamy filling with fresh strawberries and a crunchy topping, all wrapped in a unique taco shell.
Ingredients
Taco Shells
- 6 pieces Mini tortillas or waffle cones For a unique taco shape.
Cheesecake Filling
- 8 oz Cream cheese Softened and room temperature.
- 1/4 cup Sugar To sweeten the filling.
- 1 teaspoon Vanilla extract Enhances the overall flavor.
- 1 cup Whipped cream For a light, airy texture.
Strawberry Topping
- 1 cup Fresh strawberries Sliced or diced.
- 2 tablespoons Strawberry sauce For drizzling.
Crunch Topping
- 1/2 cup Crushed graham crackers Mimics cheesecake crust.
- 1/4 cup Chopped nuts Optional for extra crunch.
- 2 tablespoons Chocolate shavings or drizzle For added decadence.
Instructions
Prepare the Cheesecake Filling
- In a mixing bowl, combine softened cream cheese and sugar until smooth.
- Add vanilla extract and mix well.
- Fold in the whipped cream gently until incorporated.
Prepare Strawberries
- Wash and slice the strawberries.
- For a sweeter topping, create a simple strawberry sauce by simmering strawberries and sugar on low heat until dissolved and slightly thickened.
- Quick Strawberry Sauce Recipe: Cook 1 cup of sliced strawberries with 2 tablespoons of sugar on medium heat until syrupy.
Make the Crunch Topping
- Crush graham crackers into small pieces and mix in chopped nuts if desired.
- Set aside.
Assemble the Tacos
- If using tortillas, gently heat them to make them flexible. If using waffle cones, skip this step.
- Fill each taco shell generously with the cheesecake mixture.
- Top with freshly sliced strawberries or drizzle strawberry sauce over the filling, then add the crunch topping.
Garnish and Serve
- Optionally, add a drizzle of chocolate to elevate the dish visually and in taste.
Notes
Avoid overmixing the cheesecake. Use room temperature cream cheese for smoother integration. Balance sweetness according to taste. Assemble the tacos close to serving time to prevent sogginess.