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- 1 cup graham cracker crumbs - 8 oz cream cheese - 1 cup fresh strawberries - 1 cup crushed cornflakes - 1/4 cup granulated sugar - 1/2 teaspoon ground cinnamon - Fresh mint leaves - Honey or chocolate sauce To make Strawberry Crunch Cheesecake Tacos, you need key ingredients that bring great flavor. The graham cracker crumbs form the base, giving a sweet crunch. The cream cheese is crucial for the creamy filling. It adds richness and depth. Next, fresh strawberries are vital. They add a sweet, fruity flavor. You will enjoy their brightness in every bite. For the crunch, you will use crushed cornflakes. They add a delightful crunch and contrast to the creamy filling. Granulated sugar sweetens the crunch, while ground cinnamon adds a warm spice note. You can also add fresh mint leaves for a pop of color and aroma. A drizzle of honey or chocolate sauce can enhance sweetness and visual appeal. These ingredients work together to create a fun and tasty dessert. Each one plays an important role in the final dish. {{ingredient_image_2}} - In a bowl, mix 1 cup of graham cracker crumbs, 1 cup of crushed cornflakes, 1/4 cup of granulated sugar, and 1/2 teaspoon of ground cinnamon. This gives the shells flavor and crunch. - Pour in 1/2 cup of melted unsalted butter. Use a fork or your hands to mix until it looks like damp sand. This texture helps the shells hold together. - Preheat your oven to 350°F (175°C). You can use taco shell molds or turn a muffin tin upside down. - Press the crumb mixture into the taco shapes, making sure they are compact. This ensures they do not fall apart when baked. - Place the molded taco shells on a baking tray. Bake them for 10-12 minutes, or until they turn golden brown. - After baking, let them cool completely on a wire rack. This helps them crisp up nicely. - In a large bowl, beat 8 oz of softened cream cheese with an electric mixer. Mix until smooth and creamy. - Gradually add 1/2 cup of powdered sugar and 1 teaspoon of vanilla extract. Keep mixing until it is fluffy and well blended. - In a separate bowl, whisk 1 cup of heavy whipping cream until stiff peaks form. This makes the filling light. - Gently fold the whipped cream into the cream cheese mixture with a spatula. Be careful not to deflate the whipped cream. - Once the taco shells are cool, carefully remove them from the molds. - Spoon the cheesecake filling into the taco shells, filling them generously. This is where the fun really begins! - Layer sliced strawberries on top of each filled taco. This adds a fresh taste and color. - For a crunchy topping, sprinkle finely diced strawberries over each taco. It makes each bite delightful. - Finish each taco with a sprig of fresh mint. This adds a nice touch and a lovely scent. - Now, you have a stunning dessert ready to impress! - Place the tacos in the fridge for at least 30 minutes. This helps the filling firm up. Enjoy your Strawberry Crunch Cheesecake Tacos! To make the perfect crunch shells, you need the right texture. Mix the graham cracker crumbs, crushed cornflakes, granulated sugar, and ground cinnamon well. The mixture should feel like damp sand. When you add melted butter, it should hold together firmly. If it crumbles, add a bit more butter. For molding, you can use a taco shell mold or flip a muffin tin upside down. Press the crumb mixture into the shapes. Make sure they are compact so they won’t fall apart when baked. This step is key for great crunch shells. For the cheesecake filling, you want it light and airy. Start with softened cream cheese. Beat it until smooth. This helps create a fluffy texture. Gradually mix in powdered sugar and vanilla extract until it’s creamy. Whip the heavy cream in a separate bowl until stiff peaks form. Then, gently fold this cream into the cream cheese mixture. This step helps keep the filling light. You can also try different flavors like lemon or chocolate to change things up. When serving your tacos, presentation matters. Arrange them on a nice platter for a fun look. You can drizzle honey or chocolate sauce on top for extra sweetness. Pair these tacos with fresh fruit or a scoop of vanilla ice cream. The mix of flavors makes for a delightful dessert experience. Enjoy! Pro Tips Choose Ripe Strawberries: For the best flavor, select strawberries that are bright red and slightly firm. Avoid those with green or white patches for a sweeter taste. Cool Completely: Ensure your taco shells cool completely before filling them. This prevents the filling from melting and maintains the shape of the tacos. Experiment with Flavors: Feel free to mix in other fruits like blueberries or raspberries for a delightful twist on the classic strawberry crunch. Presentation Matters: For an eye-catching presentation, use a contrasting colored plate and arrange the tacos in a fan shape for added visual appeal. {{image_4}} You can switch up the fruits in this recipe. Try blueberries or peaches for a fun twist. These fruits can bring new flavors and colors to your tacos. If you love chocolate, drizzle some over your tacos. Caramel sauce also adds a sweet touch. Choose what you like best to make it your own. If you need a gluten-free option, use gluten-free graham cracker crumbs. This simple swap keeps the taste but makes it safe for all. For a vegan version, use vegan cream cheese and coconut cream. These options still give you that creamy texture. You can enjoy this dessert no matter your diet! To keep your Strawberry Crunch Cheesecake Tacos fresh, refrigeration is key. Store any leftover tacos in an airtight container in the fridge. They will stay good for up to three days. If you want to save them for later, freezing is an option. However, freeze the taco shells and filling separately to keep the texture. Wrap the shells in plastic wrap. Store the cheesecake filling in a container. They can last for up to three months in the freezer. To keep your tacos tasting great, always store the shells and filling apart. This prevents the shells from getting soggy. Use a container that seals tightly for the filling. A glass or plastic container works well. For the shells, place them in a separate container. If you stack them, use parchment paper between layers. This way, they stay crisp and ready for your next taco treat. You can store Strawberry Crunch Cheesecake Tacos in the fridge for about three days. For best quality, keep them in an airtight container. The tacos may soften if stored too long, but they will still taste good. Yes, you can make the taco shells ahead of time. Prepare them a day before serving. Just keep them in an airtight container at room temperature. This way, they stay crisp and ready for your cheesecake filling. If you need a cream cheese substitute, use Greek yogurt or mascarpone cheese. They provide a similar texture but with a different flavor. You can also try silken tofu for a vegan option. Blend it well to ensure a smooth filling. You’ve learned how to make Strawberry Crunch Cheesecake Tacos from scratch. We covered all the key steps, from mixing the ingredients to assembling your delicious tacos. Remember to adjust flavors for your taste and try different fruits. Store wisely to keep your tacos fresh longer. These sweet treats can impress anyone at your next gathering. Enjoy the process, and share your creations with friends and family. Happy cooking!

Strawberry Crunch Cheesecake Tacos

Delicious cheesecake filling nestled in crunchy taco shells, topped with fresh strawberries and mint.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 6
Calories 300 kcal

Ingredients
  

  • 1 cup graham cracker crumbs
  • 1 cup crushed cornflakes
  • 1 4 cup granulated sugar
  • 1 2 teaspoon ground cinnamon
  • 1 2 cup unsalted butter, melted
  • 8 oz cream cheese, softened to room temperature
  • 1 2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 1 cup fresh strawberries, hulled and sliced
  • 1 4 cup strawberries, finely diced (for the crunch topping)
  • Fresh mint leaves for garnish

Instructions
 

  • Prepare the Crunch Shells: In a mixing bowl, combine the graham cracker crumbs, crushed cornflakes, granulated sugar, and ground cinnamon. Pour in the melted butter and mix with a fork or your hands until the mixture resembles damp sand and holds together.
  • Mold into Taco Shapes: Preheat your oven to 350°F (175°C). Use a taco shell mold or turn a muffin tin upside down. Firmly press the crumb mixture into the shape of taco shells, ensuring the shells are compact and hold their shape.
  • Bake: Arrange the molded taco shells on a baking tray and bake in the preheated oven for 10-12 minutes or until they turn golden brown. Once done, remove them from the oven and let them cool completely on a wire rack.
  • Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy. Gradually mix in the powdered sugar and vanilla extract until well combined and the mixture is fluffy and homogenous.
  • Whip the Cream: In a separate mixing bowl, whisk the heavy whipping cream with an electric mixer until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture using a spatula, being careful not to deflate the whipped cream. This will give your filling a light and airy texture.
  • Assemble the Tacos: Once the taco shells have cooled, carefully remove them from the molds. Spoon the cheesecake filling into each taco shell, filling them generously.
  • Add Strawberries: Delightfully layer sliced strawberries on top of each filled taco. For an additional textural element, sprinkle each taco with finely diced strawberries for a delightful crunch.
  • Garnish: For an elegant touch, finish each taco with a sprig of fresh mint. This not only enhances the visual appeal but adds a refreshing aroma.
  • Chill and Serve: Place the assembled tacos in the refrigerator for at least 30 minutes to allow the cheesecake filling to firm up, making them easier to handle when serving.

Notes

For an added touch of sweetness, consider drizzling honey or chocolate sauce over the tacos before serving.
Keyword cheesecake, dessert, strawberries, tacos