Strawberry Crunch Cheesecake Tacos Recipe Delight

Ingredients

• 1 cup graham cracker crumbs
• 0.5 cup crushed freeze-dried strawberries
• 0.25 cup unsalted butter, melted
• 8 oz cream cheese, softened
• 0.5 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream
• 2 cups fresh strawberries, hulled and diced
• as needed taco shells (mini or regular size)
• as needed extra crushed freeze-dried strawberries for garnish

Instructions

1. In a mixing bowl, combine the graham cracker crumbs and crushed freeze-dried strawberries. Add the melted butter and mix until well combined.
2. Preheat the oven to 350°F (175°C). Press the mixture into the forms of mini taco shells on a baking tray lined with parchment paper. Use the bottom of a cup to create grooves. Bake for about 10-12 minutes or until golden. Allow to cool completely.
3. In a large bowl, beat the softened cream cheese until smooth. Gradually mix in the powdered sugar and vanilla extract until fully combined.
4. In another bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cheesecake mixture until it's light and fluffy.
5. Once the taco shells have cooled, fill each shell with a generous scoop of the cheesecake filling, followed by a layer of diced fresh strawberries.
6. Sprinkle extra crushed freeze-dried strawberries on top of each filled taco for a delightful crunch.
7. Place the assembled tacos in the refrigerator for at least 30 minutes to set. Serve chilled for a refreshing dessert.