Strawberry Crunch Cheesecake Tacos are a fun and creative dessert that combines the flavors of cheesecake and strawberries in a delightful taco shell. This recipe features a creamy cheesecake filling, fresh strawberries, and a crunchy topping, all wrapped in a sweet taco shell. Perfect for parties, gatherings, or a special treat, these tacos are sure to impress!

Ingredients List

For the Taco Shells:

• 1 cup all-purpose flour
• 1/4 cup powdered sugar
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup whipped cream (or Cool Whip)

For the Strawberry Topping:

• 1 cup fresh strawberries, hulled and sliced
• 1 tablespoon sugar (optional, for macerating)
• 1 teaspoon lemon juice (optional)

For the Crunch Topping:

• 1/2 cup crushed graham crackers
• 2 tablespoons melted butter
• 2 tablespoons granulated sugar
• 1/2 teaspoon cinnamon (optional)

Timing

Preparing Strawberry Crunch Cheesecake Tacos takes about 20 minutes for prep and 15 minutes for cooking, totaling approximately 35 minutes.

Step-by-Step Instructions

Step 1: Make the Taco Shells

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Mix Ingredients: In a mixing bowl, combine the flour, powdered sugar, and salt. Add the softened butter, egg, vanilla extract, and baking powder. Mix until a dough forms.
3. Shape Taco Shells: Divide the dough into small balls (about the size of a golf ball). Roll each ball out into a circle about 1/8 inch thick.
4. Bake: Place the circles on a baking sheet lined with parchment paper. Bake for 8-10 minutes, or until lightly golden. Remove from the oven and let cool slightly.
5. Shape into Tacos: While still warm, gently bend the circles into taco shapes using a muffin tin or by hand. Allow them to cool completely in this shape.

Step 2: Prepare the Cheesecake Filling

1. Mix Filling: In a bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined. Gently fold in the whipped cream until fully incorporated.

Step 3: Prepare the Strawberry Topping

1. Macerate Strawberries: In a small bowl, combine the sliced strawberries with sugar and lemon juice (if using). Let them sit for about 10 minutes to release their juices.

Step 4: Make the Crunch Topping

1. Combine Ingredients: In a small bowl, mix the crushed graham crackers, melted butter, granulated sugar, and cinnamon (if using) until well combined.

Step 5: Assemble the Tacos

1. Fill Taco Shells: Spoon the cheesecake filling into each taco shell.
2. Add Strawberries: Top with the macerated strawberries.
3. Sprinkle Crunch Topping: Finish with a generous sprinkle of the crunch topping.

Nutritional Information

Here’s a quick glance at the nutritional profile of Strawberry Crunch Cheesecake Tacos (per taco, assuming 8 tacos):

Nutrient	Amount per Taco
Calories	180
Protein	3g
Fat	9g
Carbohydrates	23g
Fiber	1g

Tips for Customization

• Use Different Fruits: Swap strawberries for other fruits like blueberries, raspberries, or peaches.
• Flavor Variations: Add a splash of almond extract to the cheesecake filling for a different flavor.
• Chocolate Drizzle: Drizzle melted chocolate over the tacos for an extra indulgent touch.

Serving Suggestions

Strawberry Crunch Cheesecake Tacos pair well with:

• A scoop of vanilla ice cream for a delightful contrast.
• Fresh mint leaves for garnish to enhance presentation.

Common Mistakes to Avoid

1. Overbaking the Shells: Keep an eye on the taco shells to prevent them from becoming too hard.
2. Not Letting the Shells Cool: Make sure the taco shells are completely cool before filling to prevent sogginess.
3. Skipping the Maceration: Allowing the strawberries to sit with sugar enhances their flavor and juiciness.

Storing Tips for the Recipe

Strawberry Crunch Cheesecake Tacos are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. If storing, keep the filling and toppings separate from the shells to maintain their crunch.

Conclusion

In just about 35 minutes, you can create Strawberry Crunch Cheesecake Tacos, a delightful dessert that combines the best of cheesecake and fresh strawberries in a fun taco format. Perfect for any occasion, these tacos are sure to be a hit!

FAQs

Can I make the taco shells ahead of time?

Yes! You can prepare the taco shells a day in advance and store them in an airtight container.

Can I use store-bought taco shells?

Absolutely! If you’re short on time, you can use pre-made dessert taco shells.

What if I don’t have graham crackers?

You can substitute with crushed cookies like Oreos or digestive biscuits for the crunch topping.

Can I freeze the assembled tacos?

It’s best to freeze the shells separately and assemble the tacos fresh to maintain texture.