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Strawberry Crunch Cheesecake Tacos

These handheld tacos are filled with silky strawberry cheesecake and topped with a crunchy cereal finish, perfect for summer picnics and parties.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 tacos
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Taco Shells
  • 8 pieces taco-shaped cinnamon sugar shells Store-bought or homemade
Cheesecake Filling
  • 1 cup cream cheese, softened Full-fat yields the best texture; Neufchâtel for a lighter option
  • 1/2 cup powdered sugar Confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1 cup whipped cream Stabilized whipped topping or whipped heavy cream
  • 1 cup fresh strawberries, chopped About 6–8 medium berries
Crunchy Topping
  • 1/2 cup crushed cereal Golden Grahams, Cocoa Puffs, or graham-cracker crumbs
  • Chocolate sauce For drizzling, optional

Method
 

Preparation
  1. Beat the cream cheese, powdered sugar, and vanilla in a medium bowl until perfectly smooth and lump-free.
  2. Gently fold in the whipped cream with a spatula, using slow strokes to keep it light and fluffy.
  3. Fold in the chopped strawberries just until distributed, avoiding overmixing to prevent watery filling.
Assembly
  1. Spoon or pipe the cheesecake mixture into each cinnamon-sugar taco shell, filling generously but not overflowing.
  2. Sprinkle the top of each filled taco with the crushed cereal for texture.
  3. Drizzle chocolate sauce over the tacos if desired for added flavor and presentation.
Serving
  1. Serve immediately for the crispiest shells.
  2. If assembling ahead, store filling and shells separately and fill just before serving to maintain shell crispness.

Notes

Can be adapted with different toppings or fruits, and it's also easily scalable for parties. For maximal crunch, crush cereal just before topping.