Description
A fun and delicious dessert combining creamy cheesecake with crunchy taco shells topped with fresh strawberries.
Ingredients
Scale
- 1 package of graham crackers
- 1/2 cup unsweetened coconut flakes
- 1/4 cup butter, melted
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup strawberries, diced
- Taco shells (mini or regular size)
- Whipped cream for topping
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, crush the graham crackers finely.
- Mix the crushed graham crackers with the unsweetened coconut flakes and melted butter.
- Press this mixture into taco shell molds.
- Bake the taco shell molds for 8-10 minutes until golden brown.
- Beat the softened cream cheese in a mixing bowl until smooth.
- Gradually mix in the powdered sugar and vanilla extract.
- Fold in the diced strawberries gently.
- Once the taco shells have cooled, fill them with the cream cheese mixture.
- Top with a dollop of whipped cream and additional strawberries if desired.
- Serve immediately and enjoy!
Notes
Store filled tacos in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 24g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
Keywords: dessert, cheesecake, strawberries, tacos, easy recipe, party food