Strawberry Crunch Cheesecake Tacos
These delicious Strawberry Crunch Cheesecake Tacos feature a creamy filling in crispy shells, topped with fresh strawberries and graham cracker crunch for a fun and easy dessert.
Ingredients
Taco Ingredients
- 8 pieces taco shells Crispy taco shells for filling.
- 8 oz cream cheese Softened for easy mixing.
- 1/2 cup sugar Adjust for sweetness preferences.
- 1 tsp vanilla extract Adds flavor to the filling.
- 8 oz Cool Whip or whipped cream For a light, fluffy texture.
- 1 cup strawberries, chopped Fresh strawberries add sweetness.
- 1/2 cup graham cracker crumbs For sprinkling on top.
- 2 tbsp butter, melted To help graham cracker crumbs adhere.
- optional strawberry sauce For drizzling on top.
Instructions
Preparation
- In a bowl, mix cream cheese, sugar, and vanilla extract until smooth.
- Gently fold in Cool Whip until well combined.
- Fill taco shells with the cream cheese mixture.
- Top with chopped strawberries and sprinkle with graham cracker crumbs.
- Drizzle with strawberry sauce if desired.
- Serve immediately and enjoy!
Notes
Leftovers can be stored in the fridge for about 2-3 days, though the shells may get soggy. For best results, store the filling separately.