Strawberry Crunch Cheesecake Tacos Easy and Fun Treat

Ingredients

• 1 cup crushed graham crackers
• 1 2 cup unsweetened shredded coconut
• 1 4 cup unsalted butter, melted
• 1 cup cream cheese, softened
• 1 2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• 1 cup fresh strawberries, chopped
• 10 mini taco-shaped shells available in stores or homemade
• 0 extra strawberries and mint leaves for garnish

Instructions

1. Prepare the Crunch Base: In a bowl, mix the crushed graham crackers, shredded coconut, and melted butter until well combined.
2. Shape the Crunch Topping: Press the mixture into the bottom of each mini taco shell to form a crunchy base. Set aside to firm up.
3. Make the Cheesecake Filling: In another mixing bowl, blend the softened cream cheese with powdered sugar and vanilla extract until smooth.
4. Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until combined.
5. Assemble the Tacos: Spoon the cheesecake filling into each taco shell over the crunch base. Top generously with chopped strawberries.
6. Add Extra Crunch: Sprinkle remaining crunch mixture on top for added texture.
7. Chill and Serve: Refrigerate the tacos for at least 30 minutes before serving to allow flavors to meld.
8. Before serving, garnish with extra strawberries and mint leaves for a fresh touch.