Description
Strawberry Crunch Cheesecake Tacos offer a delightful and fun twist on traditional dessert tacos. Featuring a creamy cheesecake filling, fresh sweetened strawberries, and a crunchy mix of graham crackers and toasted almonds inside warm, cinnamon-sugar coated flour tortillas, these tacos combine creamy, fruity, and crunchy textures for a perfect sweet treat.
Ingredients
Scale
Cheesecake Filling
- 8 ounces cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup whipped cream
Strawberry Topping
- 1 cup fresh strawberries, diced
- 1 tablespoon granulated sugar
Taco Shells
- 6 small flour tortillas
- 2 tablespoons unsalted butter, melted
- ¼ cup cinnamon sugar
Crunchy Toppings
- ½ cup crushed graham crackers
- ¼ cup sliced almonds, toasted
Instructions
- Prepare the Cheesecake Filling: In a mixing bowl, combine the softened cream cheese and granulated sugar. Use an electric mixer to beat them together until smooth and creamy.
- Add Vanilla and Whipped Cream: Add the vanilla extract and continue mixing. Gently fold in the whipped cream until the mixture is light and fluffy. Set aside.
- Prepare the Strawberry Topping: In a separate bowl, combine the diced fresh strawberries with 1 tablespoon of granulated sugar. Stir to coat the strawberries, then set aside for the juices to release.
- Make the Taco Shells: Heat a skillet over medium heat. Brush both sides of each tortilla with melted butter and place them in the skillet. Cook for 1-2 minutes on each side, until golden and slightly crispy.
- Shape the Taco Shells: While still warm, shape the tortillas into taco shells by folding them over a rack or a makeshift taco holder. Sprinkle the warm taco shells with cinnamon sugar and let them cool.
- Prepare the Crunchy Toppings: In a small bowl, mix the crushed graham crackers and toasted sliced almonds together. This will give the tacos a delightful crunchy texture.
- Assemble the Tacos: Spoon the cheesecake filling into the cooled taco shells.
- Add Strawberry Topping: Top with the sweetened strawberries, making sure to drizzle any leftover strawberry juice over the filling.
- Add Crunchy Toppings: Sprinkle the graham cracker and almond mixture generously over the top of the tacos for a satisfying crunch.
- Serve and Enjoy: Serve the Strawberry Crunch Cheesecake Tacos immediately for a fun and delicious dessert that everyone will love!
Notes
- Use fresh strawberries for the best flavor and texture.
- Allow the tacos to cool slightly after shaping so they maintain their shape and texture.
- To toast almonds, spread them in a dry skillet over medium heat, stirring frequently, until golden and fragrant—about 3-5 minutes.
- For a lighter option, substitute whipped cream with whipped coconut cream for a dairy-free version.
- If you want a crunchier taco shell, you can bake the buttered tortillas in a preheated oven at 350°F (175°C) for 5-7 minutes.
- Serve immediately to prevent the taco shells from becoming soggy.
