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Strawberry Crunch Cheesecake Tacos

These delightful Strawberry Crunch Cheesecake Tacos combine a crunchy graham cracker shell with a creamy cheesecake filling, topped with fresh strawberries and strawberry syrup. A perfect dessert for gatherings!
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Prep Time 20 minutes
Cook Time 7 minutes
Total Time 30 minutes
Servings: 12 tacos
Course: Dessert, Snack
Cuisine: American, Southern
Calories: 250
Ingredients Method Notes

Ingredients
  

For the taco shells
  • 1 cup crushed graham crackers
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
For the cheesecake filling
  • 8 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 1 cup fresh strawberries, diced
  • 1/2 cup strawberry syrup
For assembly
  • 12 mini taco shells mini taco shells

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, combine the crushed graham crackers, melted butter, and granulated sugar. Press the mixture firmly into taco shell molds or muffin tins to form the shells.
  3. Bake for 5-7 minutes until golden brown and fragrant. Let them cool completely.
  4. In another bowl, beat together the softened cream cheese, powdered sugar, and vanilla until smooth and creamy.
  5. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold into the cream cheese mixture.
  6. Fill cooled taco shells with the cheesecake mixture, top with diced strawberries, and drizzle with strawberry syrup. Chill for at least 30 minutes before serving.

Notes

Make sure your cream cheese is softened before mixing. You can add crushed graham crackers on top for extra crunch. If fresh strawberries aren't available, thawed frozen strawberries can be used.