Strawberry Crunch Cheesecake Tacos
A whipped cream cheese filling and fresh strawberries folded into cinnamon sugar coated tortillas with a graham cracker crunch.
Equipment
- Mixing bowl
- Hand mixer
- Skillet
Ingredients
Main Ingredients
- 10 small flour tortillas 6 inch
- 8 oz cream cheese softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup whipped cream folded in gently
- 1 cup strawberries chopped and patted dry
- ¼ cup granulated sugar for the coating
- 1 tsp cinnamon for the coating
- ½ cup graham crackers crushed
Instructions
Cooking
- Coating. Stir the granulated sugar and cinnamon together in a shallow dish and set it aside.
- Beat. Beat the softened cream cheese, powdered sugar, and vanilla for 1 to 2 minutes until smooth, then gently fold in the whipped cream.
- Warm. Warm the tortillas in a dry pan or microwave for 10 to 15 seconds each until soft.
- Fill. Spread about 2 tablespoons of filling on each tortilla, add chopped strawberries, and fold in half.
- Coat and top. Dip both outer sides in the cinnamon sugar, then sprinkle the tops with crushed graham crackers and serve right away.
Notes
Substitutions: Use raspberries or blueberries in place of strawberries.
Tips: Pat the strawberries dry so they do not leak juice into the shells.
Storage: Refrigerate the filling and strawberries separately for up to two days and assemble just before serving.