Ingredients
Scale
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
- 1 cup fresh strawberries, finely chopped
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
Instructions
- Prepare the cheesecake filling by beating softened cream cheese until smooth. Mix in granulated sugar and vanilla extract, then fold in heavy cream and chopped strawberries.
- For the taco shells, combine graham cracker crumbs with melted butter until well mixed. Press this mixture into taco-shaped molds or a muffin tin to form the shells.
- Chill the taco shells in the refrigerator for at least 2 hours until firm.
- After chilling, fill each shell with cheesecake mixture evenly and top with additional strawberries or nuts as desired.
- Serve chilled and enjoy!
- Prep Time: 20 minutes
- Cook Time: None
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 taco (approximately 85g)
- Calories: 215
- Sugar: 12g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg