A quick and fun dessert you can make in minutes.
Introduction
This Strawberry Crunch Cheesecake Tacos recipe mixes creamy cheesecake filling with fresh strawberries and a crunchy toast. It is easy and fun for family or guests. For a guide on a similar cheesecake style, see this lemon blueberry cheesecake guide for tips on texture and filling.
Why make this recipe
Make this when you want a small, fun dessert that looks like a taco but tastes like cheesecake. It uses few ingredients. Kids love it. You do not need a lot of time.
How to make Strawberry Crunch Cheesecake Tacos
This is simple and quick:
- Toast the crushed cereal mixed with butter in the oven for a few minutes to get a light crunch.
- Beat the cream cheese, powdered sugar, and vanilla until smooth.
- Fold the whipped cream into the cream cheese mix to make a light filling.
- Spoon the cheesecake filling into each taco shell carefully so the shell does not break.
- Top each taco with diced strawberries and sprinkle the toasted cereal for extra crunch.
- Serve right away or chill for a cooler treat.
Ingredients :
- 8 taco shells
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped cream
- 2 cups strawberries, diced
- 1 cup crushed cereal (e.g., corn flakes or graham crackers)
- 1/4 cup melted butter
Directions :
- Preheat the oven to 350°F (175°C). In a bowl, mix crushed cereal with melted butter and spread on a baking sheet to toast for 5-7 minutes.
- In another bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Fold in whipped cream until combined.
- Carefully spoon the cheesecake mixture into the taco shells.
- Top with diced strawberries and sprinkle with toasted cereal for crunch.
- Serve immediately or chill in the refrigerator before serving.
How to serve Strawberry Crunch Cheesecake Tacos
Serve on a plate with a small pile of extra strawberries on the side. Add a dusting of powdered sugar if you like. These are best the same day for the crunch.
How to store Strawberry Crunch Cheesecake Tacos
Store in the fridge covered with plastic wrap or in an airtight container. Eat within 1-2 days. If stored too long, the taco shells will soften.
Tips to make Strawberry Crunch Cheesecake Tacos
- Use softened cream cheese so the filling is smooth.
- Chill the filling a bit if it seems too soft before filling the shells.
- Toast the cereal just until golden for best crunch.
- For more strawberry ideas, read this strawberry puree guide to learn how to make quick sauces or toppings.
Variation
- Use graham cracker crumbs instead of corn flakes for a sweeter crunch.
- Swap strawberries for mixed berries or sliced peaches.
- Add a small drizzle of chocolate or caramel on top for extra flavor.
FAQs
Q: Can I use store-bought whipped cream?
A: Yes. Store-bought whipped cream works fine. Fresh whipped cream can be lighter.
Q: Can I make the filling ahead?
A: Yes. Make the filling a few hours ahead and keep it in the fridge. Fill the shells just before serving.
Q: How do I keep the shells from breaking?
A: Handle them gently. Spoon filling slowly and avoid overfilling. Use a small spoon or piping bag for control.
Q: Can I freeze these?
A: Freezing is not recommended. The shells will lose their crunch and the texture will change.
Conclusion
For another clear take on this dessert, check the full write-up at a full recipe post on Sweet Spicy Kitchen. You can also read a different version and serving idea at Strawberry Crunch Cheesecake Tacos – Delightful Fruity Dessert.
Strawberry Crunch Cheesecake Tacos
Ingredients
Taco Shells and Filling
- 8 pieces taco shells
- 1 cup cream cheese, softened Make sure it's softened for a smooth filling.
- 1/2 cup powdered sugar Add more or less to taste.
- 1 teaspoon vanilla extract
Toppings and Crunch
- 1 cup whipped cream Can use store-bought.
- 2 cups strawberries, diced Fresh strawberries are best.
- 1 cup crushed cereal (e.g., corn flakes or graham crackers) Toast for added crunch.
- 1/4 cup melted butter For toasting the cereal.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a bowl, mix crushed cereal with melted butter and spread on a baking sheet to toast for 5-7 minutes.
- In another bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
- Fold in the whipped cream until combined.
Assembly
- Carefully spoon the cheesecake mixture into the taco shells.
- Top with diced strawberries and sprinkle with toasted cereal for crunch.
Serving
- Serve immediately or chill in the refrigerator before serving.