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Delightful Strawberry Crunch Cheesecake Tacos

Strawberry Crunch Cheesecake Tacos made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 cup of graham cracker crumbs
  • 1/4 cup of granulated sugar
  • 1/2 cup of unsalted butter melted
  • 8 oz cream cheese softened
  • 1/2 cup of powdered sugar
  • 1 tsp vanilla extract
  • 1 cup of fresh strawberries diced
  • 1/2 cup of whipped cream
  • 1/4 cup of crushed freeze-dried strawberries

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter.
  3. Press the mixture into taco-shaped molds and bake for 8-10 minutes until golden brown.
  4. Allow the taco shells to cool completely.
  5. While the shells cool, prepare the cheesecake filling by beating cream cheese, powdered sugar, and vanilla extract until smooth.
  6. Fold in the whipped cream gently to maintain fluffiness.
  7. Once the shells are cool, fill them with the cheesecake mixture using a piping bag or spoon.
  8. Top with diced strawberries and crushed freeze-dried strawberries.