Ingredients
Scale
- Soft taco shells or mini waffle cones
- 1 cup of cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, sliced
- 1/2 cup crushed graham crackers or cookie crumbs
- 2 tablespoons melted butter
- Whipped cream for topping (optional)
- Additional strawberries for garnish
Instructions
- In a medium bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Use a hand mixer or whisk to beat until smooth and creamy. Set aside.
- Mix the crushed graham crackers or cookie crumbs with the melted butter until well combined. This mixture adds a crunchy coating for the tacos. Set aside.
- Take your dessert shells or waffle cones and spoon a generous layer of cheesecake mixture inside. Top with sliced strawberries, then sprinkle with the cookie crumb mixture.
- Finish by topping with whipped cream and more strawberries for decoration. Keep chilled until ready to serve.
Notes
- Assemble the tacos just before serving to maintain their crispiness and prevent sogginess from the strawberries.
- You can substitute strawberries with blueberries, raspberries, or sliced peaches for variety.
- Use gluten-free graham crackers for a gluten-free version of this dessert.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 taco
- Calories: 250 kcal Kcal
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 35 mg
