Ingredients
Scale
- 8 taco shells or cookie cups (preferably scalloped for that crunchy bite)
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 cups fresh strawberries, diced
- 1/2 cup graham cracker crumbs
- 2 tablespoons melted butter
- Optional toppings: whipped cream, additional strawberries, mint leaves
Instructions
- Combine graham cracker crumbs with melted butter and press into mini muffin tins or taco shells to create a crispy base. Bake at 350°F (175°C) for 8-10 minutes until golden. Allow to cool completely before filling.
- In a mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and fluffy. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold into the cream cheese mixture for a luscious, airy filling.
- Fill each cooled shell with a generous dollop of the cheesecake filling. Top with freshly diced strawberries and sprinkle a little graham cracker crumb for added crunch. Garnish with whipped cream and mint leaves if desired.
Notes
- Use fresh strawberries for the best flavor and texture. Frozen strawberries may become soggy or icy.
- Chill the assembled tacos for at least 30 minutes before serving to allow flavors to meld beautifully.
- For a dairy-free version, substitute cream cheese with coconut cream or a dairy-free cream cheese alternative.
- Experiment with different toppings like chopped nuts or chocolate shavings for extra decadence.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake, Baking, Assembly
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 taco
- Calories: 220 kcal Kcal
- Sugar: 15 g
- Sodium: 35 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 35 mg