Strawberry Crunch Cheesecake Tacos
A delightful twist on traditional cheesecake, these tacos combine creamy cheesecake filling and fresh strawberries in a warm tortilla shell, perfect for any occasion.
Ingredients
For the crust and filling
- 10–12 pieces small flour tortillas
- 1 cup cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped cream Gently folded into the mixture
For the filling and topping
- 1 cup strawberries, chopped Fresh strawberries are best
- ½ cup granulated sugar For the sugar-cinnamon mixture
- 1 teaspoon cinnamon To mix with sugar for coating
- ½ cup crushed graham crackers For added crunch on top
Instructions
Preparation
- In a bowl, mix the granulated sugar and cinnamon. Set it aside.
- In another bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in the whipped cream.
- Heat the tortillas in a pan or microwave until they are warm.
Assembly
- Spread a layer of the cream cheese mixture on each tortilla. Then add the chopped strawberries.
- Fold the tortillas in half and dip both sides in the sugar-cinnamon mixture.
- Sprinkle crushed graham crackers on top for added crunch.
- Serve immediately and enjoy your Strawberry Crunch Cheesecake Tacos!
Notes
These tacos are best served fresh. Pair with extra whipped cream or a drizzle of chocolate sauce. Leftovers can be stored in an airtight container in the fridge but are best enjoyed immediately. You can experiment with different fruits like blueberries or raspberries.