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–+ servings

Strawberry Crunch Cheesecake Tacos

Delicious handheld dessert tacos filled with creamy strawberry cheesecake filling and topped with crunchy cookie crumbs, perfect for summer gatherings and quick treats.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 tacos
Course: Dessert, Snack
Cuisine: American, Summer
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

For the cheesecake filling
  • 8 oz cream cheese, softened Keep cool, pliable but not melted
  • 1/2 cup powdered sugar For sweetness
  • 1 tsp vanilla extract For flavor
  • 1 cup whipped cream Stabilized or store-bought works well
  • 1 cup strawberries, diced Hulled and small diced
For the topping
  • 1/2 cup crushed cookies Graham crackers, shortbread, or sandwich cookies
  • 1/4 cup melted butter To mix with cookie crumbs
For assembly
  • 1 package taco shells Crisp hard shells

Method
 

Preparation
  1. Place the softened cream cheese in a medium bowl. Add the powdered sugar and vanilla extract. Beat until smooth and free of lumps.
  2. Gently fold in the whipped cream using a spatula to maintain airiness.
  3. Fold in the diced strawberries carefully to avoid breaking them.
  4. In a separate bowl, combine the crushed cookies with the melted butter, mixing until slightly glossy.
  5. Spoon or pipe the cheesecake mixture into taco shells, filling about three-quarters full.
  6. Sprinkle the cookie-butter crumb mixture on top for added crunch.
  7. Serve immediately to preserve the shell’s crunch.

Nutrition

Serving: 1Calories: 180kcalCarbohydrates: 20gProtein: 2gFat: 10gSaturated Fat: 5gSodium: 150mgFiber: 1gSugar: 8g

Notes

Assemble just before serving to keep the shells crisp. You can make filling ahead and store it for up to 2 days in the fridge. If you must wait to serve, keep filled tacos chilled for max 30–45 minutes.

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