Description
A fun, delightful dessert taco filled with creamy cheesecake and topped with a crunchy strawberry layer. Perfect for parties or a sweet treat anytime.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla extract
- 1 egg, beaten (for egg wash)
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup whipped cream (or whipped topping)
- 1 cup fresh strawberries, diced
- 1/2 cup crushed graham crackers
- 1/4 cup granulated sugar
- 1 tablespoon melted butter
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix flour, powdered sugar, softened butter, salt, and vanilla until dough forms.
- Roll into small balls, flatten into circles about 1/8 inch thick.
- Place on a baking sheet lined with parchment, brush with egg wash.
- Bake for 10–12 minutes until lightly golden, then shape into taco shells while still warm and let cool.
- For the filling, beat cream cheese until smooth. Add sugar and vanilla, mix well.
- Fold in whipped cream gently. Chill filling in refrigerator.
- Combine diced strawberries, crushed graham crackers, sugar, and melted butter to make the strawberry crunch topping.
- Fill cooled taco shells with cheesecake filling and top with strawberry crunch mixture.
- Serve immediately or refrigerate for later.
Notes
Let the taco shells cool completely before filling to keep them crisp. Don’t skip chilling the cheesecake filling for the best texture.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 310
- Sugar: 14g
- Sodium: 160mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: cheesecake tacos, strawberry crunch, dessert tacos, no bake cheesecake