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Strawberry Crunch Cheesecake Tacos

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These delightful Strawberry Crunch Cheesecake Tacos combine the flavors of cheesecake with a fun taco presentation, perfect for any gathering or sweet craving.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 6 tacos
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

For the Taco Shells
  • 6 large flour tortillas
  • 4 tbsp unsalted butter (melted)
For the Filling
  • 8 oz cream cheese (softened) Let it soften for easier mixing.
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
For the Toppings
  • 1 cup fresh strawberries (sliced)
  • 1/2 cup white chocolate chips Melted for drizzling.
  • 1/2 cup crushed graham crackers

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Brush the flour tortillas with melted butter.
  3. Shape the tortillas into taco shells by placing them in a muffin tin.
  4. Bake the tortillas for 10-12 minutes or until they turn crispy.
Mixing the Filling
  1. In a mixing bowl, beat together softened cream cheese, powdered sugar, and vanilla extract until smooth.
Assembly
  1. Carefully fill each baked tortilla with the cream cheese mixture.
  2. Top them generously with sliced fresh strawberries.
  3. Melt the white chocolate chips and drizzle them over the filled tacos.
  4. Finish off by sprinkling some crushed graham crackers on top before serving.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 40gProtein: 4gFat: 16gSaturated Fat: 10gSodium: 210mgFiber: 1gSugar: 10g

Notes

Store filled tacos in an airtight container in the refrigerator for up to two days. Best served fresh to maintain crispy texture. For variations, try using other fruits like blueberries or different drizzles like caramel sauce.
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