STRAWBERRY CHEESECAKE TACOS

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INGREDIENTS

Taco Shells

8 small flour tortillas (street taco size)

2 tbsp melted butter

1/4 cup granulated sugar

1/2 tsp cinnamon

Cheesecake Filling

8 oz cream cheese, softened

1/2 cup powdered sugar

1/2 tsp vanilla extract

1 cup heavy whipping cream

Strawberry Topping

1 1/2 cups fresh strawberries, sliced

2 tbsp granulated sugar

1 tsp lemon juice

Graham Cracker Crumbs

1/2 cup graham cracker crumbs

1 tbsp melted butter

1 tbsp brown sugar

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INSTRUCTIONS

1. Make the Taco Shells

Preheat oven to 375°F (190°C).

Lightly brush tortillas with melted butter on both sides.

Sprinkle with cinnamon sugar mixture.

Drape each tortilla over two rungs of the oven rack to form a shell shape.

Bake for 7–9 minutes or until golden and crisp. Let cool.

2. Prepare the Cheesecake Filling

In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth.

In a separate bowl, whip the heavy cream to stiff peaks.

Fold the whipped cream into the cream cheese mixture. Chill until ready to use.

3. Prepare the Strawberries

Mix sliced strawberries with sugar and lemon juice. Let sit 10 minutes to release juices.

4. Make Graham Cracker Crumbs

Combine graham cracker crumbs, brown sugar, and melted butter in a bowl. Mix until crumbly.

5. Assemble the Tacos

Spoon or pipe cheesecake filling into cooled taco shells.

Add a layer of graham cracker crumbs.

Top with macerated strawberries and drizzle with juices.

Garnish with extra crumbs or whipped cream if desired.