Description
Strawberry Crunch Cheesecake Tacos blend Mexican dessert charm with classic American sweet indulgence. Crisp waffle cone shells cradle creamy cheesecake filling and fresh strawberries, offering you a playful twist on traditional dessert expectations.
Ingredients
Scale
Main Ingredients:
Cheesecake Filling:
- 8 ounces (226 grams) cream cheese, softened
- 1 cup whipped cream
- 0.25 cup granulated sugar
- 1 teaspoon vanilla extract
Taco Shells:
- 6 small flour tortillas
- 0.25 cup cinnamon sugar
- 2 tablespoons unsalted butter, melted
Fruit and Topping Ingredients:
Strawberry Topping:
- 1 cup fresh strawberries, diced
- 1 tablespoon granulated sugar
Crunchy Toppings:
- 0.5 cup crushed graham crackers
- 0.25 cup sliced almonds, toasted
Instructions
- Whip cream cheese in a mixing bowl with granulated sugar and pure vanilla extract until achieving a velvety, uniform consistency. Gently incorporate whipped heavy cream, creating a light and airy cheesecake filling. Refrigerate the mixture to maintain its structure.
- Slice fresh, ripe strawberries into thin, elegant pieces. Sprinkle with refined white sugar and allow the fruit to macerate, releasing natural juices and intensifying its sweet-tart flavor profile. Let the strawberries rest for 10-15 minutes.
- Preheat the conventional oven to 350°F (177°C). Select soft flour tortillas and generously brush each side with melted unsalted butter. Combine ground cinnamon with additional granulated sugar, then thoroughly coat the buttered tortillas.
- Carefully drape the seasoned tortillas over oven rack bars, creating elegant curved taco shell shapes. Bake for 8-10 minutes until edges turn golden brown and shells become crisp and sturdy.
- Allow the baked taco shells to cool completely at room temperature, ensuring they maintain their delicate, crunchy structure without becoming soggy.
- Carefully pipe or spoon the chilled cheesecake mixture into each crisp shell, filling them approximately three-quarters full for optimal presentation.
- Layer the macerated strawberry slices atop the cheesecake filling, distributing them evenly across each taco.
- Crush graham crackers into fine, delicate crumbs and sprinkle generously over the strawberries. Garnish with sliced, lightly toasted almonds for added texture and nutty flavor.
- Serve immediately to preserve the shells’ crispness and the filling’s creamy consistency, presenting a delightful fusion of textures and flavors.
Notes
- Prepping tortillas ahead saves time during assembly, ensuring crispy, golden-brown taco shells with minimal effort.
- Chilling cheesecake filling for 30 minutes before serving enhances flavor and helps maintain a firmer texture.
- Graham cracker crumbs and almonds add delightful crunch and nutty depth to the dessert’s overall texture.
- Fresh strawberries can be swapped with other seasonal berries for a personalized twist on this creative dessert.
- Leftover taco shells store well in an airtight container for 2-3 days, maintaining their crisp texture when reheated briefly in the oven.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 380 kcal
- Sugar: 25g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg