Description
A simple recipe for small, handheld tacos filled with cheesecake and topped with strawberries.
Ingredients
Scale
- 12 small taco shells (hard or soft)
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
- 1 cup fresh strawberries, sliced
- 1 tablespoon granulated sugar (for strawberries)
Instructions
- In a medium bowl, beat the softened cream cheese until smooth.
- Add the powdered sugar and vanilla extract to the cream cheese mixture. Mix until combined.
- Whip the heavy cream in a separate small bowl until soft peaks form.
- Gently fold the whipped cream into the cream cheese mixture until just combined. Do not overmix.
- In another small bowl, toss the sliced strawberries with the granulated sugar. Let them sit for 5 minutes.
- Spoon or pipe the cheesecake filling evenly into the 12 taco shells.
- Top each filled taco with the sugared strawberries.
- Serve immediately or chill for up to 1 hour before serving.
Notes
- You can use pre-made graham cracker crust taco shells for a sweeter base.
- If using hard shells, handle them carefully to prevent breaking.
- For a firmer filling, chill the mixture for 30 minutes before filling the tacos.
- Prep Time: 20 min
- Cook Time: 0 min
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 180
- Sugar: 15
- Sodium: 90
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 1
- Protein: 3
- Cholesterol: 30
Keywords: mini cheesecake tacos, strawberry dessert, easy cheesecake, handheld dessert, no bake tacos