Description
A delightful blend of creamy cheesecake and fresh strawberries served in crunchy taco shells, perfect for summer gatherings.
Ingredients
Scale
- 8 mini taco shells
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped cream
- 1 cup fresh strawberries, chopped
- 1/2 cup crushed cookies (like graham crackers or digestive biscuits)
- 1/4 cup strawberry puree
Instructions
- In a bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy.
- Carefully fold in the whipped cream until well blended.
- Fill each mini taco shell with a generous amount of the cheesecake mixture.
- Top with freshly chopped strawberries.
- Drizzle with strawberry puree and sprinkle crushed cookies on top.
Notes
Store leftovers in an airtight container in the refrigerator for up to two days. It’s best to assemble just before serving to keep the shells crispy.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Keywords: strawberry dessert, cheesecake tacos, summer dessert, no-bake recipe, fruity tacos