Description
Delightful tacos filled with creamy cheesecake and fresh strawberries, topped with crunchy graham cracker crumbs.
Ingredients
Scale
- 8 ounces cream cheese (softened)
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 cup fresh strawberries (finely chopped)
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter (melted)
- Chopped toasted pecans (optional)
- Additional chopped strawberries (optional for garnish)
Instructions
- In a large mixing bowl, blend the softened cream cheese, sugar, and vanilla extract using an electric mixer until smooth and creamy.
- In a separate, chilled mixing bowl, pour in the heavy cream and whip until soft peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Lastly, add in the finely chopped strawberries, folding until evenly distributed.
- Preheat your oven to 350°F (175°C). Line a baking dish with parchment paper.
- In a medium bowl, combine the graham cracker crumbs and melted butter, mixing until thoroughly moistened.
- Shape the mixture into taco shells using your taco shell press or molds.
- Bake for approximately 8-10 minutes until the edges are golden brown and crispy.
- Once both the cheesecake filling and taco shells have cooled, generously spoon the filling into each shell.
- Top with additional chopped strawberries and sprinkle with toasted pecans.
- Serve immediately, indulging in the vibrant flavors and delightful textures.
Notes
Make the cheesecake filling ahead of time for convenience. For a unique twist, swap strawberries with other berries.
Nutrition
- Serving Size: 1 taco
- Calories: 250
- Sugar: 5g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg