Ingredients
- For the Taco Shells: Store-bought taco shells or homemade from puff pastry
- 8 oz Cream Cheese
- 2 cups Powdered Sugar
- 1 tsp Vanilla Extract
- 2 cups Fresh Strawberries, sliced
- 1 cup Crushed Graham Crackers
- 2 tbsp Butter, melted
Instructions
- Prepare the taco shells: If using store-bought shells, simply set them aside. If making your own, roll out puff pastry into circles and bake at 375°F until golden and crispy. Allow to cool.
- Make the cheesecake filling: In a medium bowl, beat together the cream cheese and powdered sugar until smooth and creamy. Add in the vanilla extract and mix again until well combined.
- Prepare the strawberries: Wash and slice the fresh strawberries. Toss them with a tablespoon of sugar if you prefer them sweeter.
- Assemble the tacos: Spoon a generous amount of the cheesecake filling into each shell. Top with sliced strawberries and sprinkle with the crushed graham crackers mixed with melted butter.
- Serve and enjoy: You can serve these immediately or chill them for a bit to let the flavors meld together.
Notes
Use ripe strawberries for the best flavor. Don’t overwhip the cream cheese to avoid a runny filling.
- Prep Time: 15
- Cook Time: 15
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian