Ingredients
Scale
- 8 small taco shells (preferably crispy or baked)
- 1 cup of cream cheese, softened
- 1/2 cup of powdered sugar
- 1 teaspoon of vanilla extract
- 1 cup of fresh strawberries, sliced
- 1/2 cup of graham cracker crumbs
- 1/4 cup of whipped cream (optional for topping)
- Mint leaves or additional strawberries for garnish
Instructions
- In a mixing bowl, combine the cream cheese, powdered sugar, and vanilla extract. Beat with an electric mixer until smooth and creamy to form the luscious cheesecake filling.
- Carefully spoon the cheesecake filling into each taco shell, filling them generously. Top with sliced fresh strawberries.
- Sprinkle graham cracker crumbs over the strawberries to add crunchiness. Garnish each taco with whipped cream and a sprig of mint or extra strawberries.
- Serve immediately for the best crunch, or refrigerate up to 2 hours to meld flavors before serving.
Notes
- Store assembled tacos in an airtight container in the refrigerator for up to 24 hours.
- Add graham cracker crumbs and whipped cream just before serving to maintain crunch and freshness.
- For a healthier option, substitute cream cheese with Greek yogurt or use whole-grain taco shells.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 taco
- Calories: 250 kcal Kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 25 mg