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Strawberry Crunch Cheesecake Tacos

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A fun and creative dessert combining the flavors of strawberry cheesecake in a taco shell. These tacos are perfect for parties and gatherings, featuring a creamy cheesecake filling, sweet strawberry crunch, and a crisp graham cracker shell.

Ingredients

Scale
  • 5 (8-inch) tortillas (about 20 rounds)
  • 1 cup graham cracker crumbs
  • 1/4 cup butter, melted
  • 1 cup strawberries, chopped
  • 1/4 cup sugar
  • 2 tsp water
  • 1 tbsp cornstarch
  • 1 tbsp cold water
  • 1 cup heavy cream
  • 1 cup cream cheese, softened
  • 1 tsp lemon zest
  • 1 tsp vanilla
  • 1/4 cup powdered sugar

Instructions

  1. Preheat oven to 400°F. Cut 4-5 rounds out of each tortilla shell with a cookie cutter to get about 20 shells. Dip each into melted butter, then coat in graham cracker crumbs.
  2. Flip a muffin tin upside down. Place the tortilla pieces in between muffin cups. Bake for 10 minutes until just golden brown. Let cool in pan.
  3. Make the strawberry filling: In a small pot, pour water, add sugar and strawberries. Bring to a boil and reduce to a simmer to soften the strawberries.
  4. Dissolve cornstarch in cold water and pour into strawberry mix. Bring to a boil, stirring constantly (mixture will be slightly chunky). Remove and cool completely.
  5. Beat cream cheese, heavy cream, powdered sugar, lemon zest, and vanilla for 2 minutes on medium speed until thickened. Chill in the fridge for 30 minutes. Transfer to a piping bag.
  6. Fill the taco shells with cream cheese filling and top with 1/2 tsp strawberry filling. Sprinkle with additional graham cracker crumbs, if desired.

Notes

For extra crunch, add a layer of crushed graham crackers inside the taco shells before filling. Chill the assembled tacos for 15 minutes before serving for a firmer texture. Substitute fresh raspberries or blueberries for a different fruit twist.

Nutrition

Find it online: https://www.receipster.com/strawberry-crunch-cheesecake-tacos/

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