Ingredients
Scale
- 1 cup fresh strawberries, sliced
- 8 small taco shells or cinnamon tortillas
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup sweetened whipped cream or whipped topping
- 1/2 cup crunchy cereal or crushed cookies (for topping)
- Optional: fresh mint leaves for garnish
Instructions
- In a mixing bowl, combine cream cheese, powdered sugar, and vanilla extract. Beat until smooth and creamy.
- Gently fold in the whipped cream until well combined and fluffy.
- Spread a generous layer of the cheesecake mixture inside each taco shell.
- Layer with sliced strawberries for a fresh flavor burst.
- Top with additional whipped cream if desired.
- Sprinkle crunchy cereal or crushed cookies over the filled tacos for added texture.
Notes
- Store assembled tacos in an airtight container in the refrigerator for up to 24 hours.
- Add crunchy toppings just before serving to keep them crisp.
- You can prepare the cheesecake filling and strawberries ahead for quicker assembly.
- For vegan or gluten-free options, substitute with vegan cream cheese, plant-based whipped cream, and gluten-free shells or tortillas.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 taco
- Calories: 250 Kcal
- Sugar: 15g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg