Ingredients
Scale
- 8 small taco shells or crepes
- 1 cup fresh strawberries, sliced
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup crushed graham crackers
- 1/2 cup whipped cream or whipped topping
- Fresh mint leaves for garnish (optional)
- Chocolate sauce or caramel for drizzling (optional)
Instructions
- In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Whip until smooth and creamy using a hand or stand mixer.
- Gently fold in the whipped cream to create a fluffy cheesecake mixture. Set aside.
- Wash and slice the strawberries. Toss with a little sugar or balsamic glaze if desired for extra flavor.
- Fill each taco shell with a generous spoonful of the cheesecake filling.
- Top with sliced strawberries and sprinkle with crushed graham crackers for added crunch.
- Drizzle with chocolate or caramel sauce for an extra touch of sweetness.
- Garnish with fresh mint leaves and serve immediately for best crunch or refrigerate for up to 2 hours for a chilled dessert.
Notes
- For a lighter version, use light cream cheese and whipped topping.
- Can be prepared ahead of time; assemble just before serving to keep the shells crispy.
- Use gluten-free taco shells or lettuce wraps for gluten-free options.
- Thaw frozen strawberries completely and drain excess liquid before using.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 taco
- Calories: 210 kcal Kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 25 mg