Description
Delight your taste buds with these mini strawberry cheesecake tacos—crispy taco shells filled with creamy cheesecake and topped with fresh strawberries. Perfect for any occasion!
Ingredients
Scale
For the Taco Shells:
- 12 mini taco shells (crispy)
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
For the Toppings:
- 1 cup fresh strawberries, sliced
- 1/2 cup whipped cream (homemade or store-bought)
Instructions
For the Taco Shells:
- 1. Preheat your oven according to the package instructions for mini taco shells, typically around 350°F (175°C). Bake for about 5 minutes until crispy.
For the Cheesecake Filling:
- 1. In a mixing bowl, combine softened cream cheese, powdered sugar, and vanilla extract.
- 2. Using an electric mixer on medium speed, blend until smooth and creamy (about 1 minute).
For Assembly:
- 1. Once taco shells are baked and cooled, fill each shell generously with the cheesecake mixture.
- 2. Top each filled taco with sliced strawberries.
- 3. Finish by adding a dollop of whipped cream on top of each taco.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini taco (40g)
- Calories: 160
- Sugar: 10g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg