Description
Delightful taco-shaped shells filled with creamy cheesecake and fresh strawberries, perfect for summer gatherings.
Ingredients
Scale
- 1 package of graham crackers
- 1/2 cup of unsalted butter, melted
- 1 cup of cream cheese, softened
- 1/2 cup of powdered sugar
- 1 teaspoon of vanilla extract
- 1 cup of whipped cream
- 1 cup of fresh strawberries, diced
- Taco-shaped waffle cones or taco shells
Instructions
- Preheat your oven to 350°F (175°C).
- Crush the graham crackers in a food processor or by placing them in a zip-top bag and using a rolling pin.
- Combine the crushed crackers with melted butter in a bowl until the crumbs look like wet sand.
- Press the mixture firmly into your taco molds to form mini crusts and bake for 10 minutes until golden.
- Beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Fold in the whipped cream until fully combined.
- Fill each taco shell with the cheesecake mixture and top with diced strawberries.
- Serve immediately and enjoy!
Notes
Make the crusts ahead of time for easier assembly. Consider using pre-made taco shells for convenience.
Nutrition
- Serving Size: 1 taco
- Calories: 250
- Sugar: 12g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg