Strawberry Crunch Cheesecake Tacos

Kitchen Equipment:

• Mixing bowls
• Whisk
• Baking sheet
• Parchment paper
• Electric mixer (optional)
• Taco mold or oven-safe bowl (for shaping taco shells)
• Spatula

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Directions:

Step 1: Make the Taco Shells

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Combine Ingredients: In a mixing bowl, combine the crushed graham crackers, sugar, melted butter, flour, cinnamon, and salt. Mix until well combined and the mixture resembles wet sand.
3. Shape the Shells: Line a baking sheet with parchment paper. Use a taco mold or place an oven-safe bowl upside down on the baking sheet. Press the graham cracker mixture into the shape of taco shells around the mold or bowl, making sure to cover the sides evenly.
4. Bake: Bake in the preheated oven for about 10-12 minutes, or until golden brown. Remove from the oven and let cool completely before gently removing the taco shells from the molds.

Step 2: Prepare the Cheesecake Filling

1. Mix the Cream Cheese: In a mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
2. Add Sugar and Vanilla: Gradually add the powdered sugar and vanilla extract, mixing until well combined.
3. 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 fully incorporated. Be careful not to deflate the whipped cream.

Step 3: Prepare the Strawberry Topping

1. Sweeten Strawberries: If desired, toss the sliced strawberries with a tablespoon of granulated sugar to enhance their sweetness. Set aside.

Step 4: Make the Crunch Topping

1. Combine Crunch Ingredients: In a bowl, mix crushed strawberries, crushed graham crackers, melted butter, granulated sugar, and vanilla extract. Stir until the mixture is well combined and crumbly.

Step 5: Assemble the Tacos

1. Fill Taco Shells: Spoon the cheesecake filling into each cooled taco shell, filling them generously.
2. Top with Strawberries: Add a layer of the sweetened sliced strawberries on top of the cheesecake filling.
3. Add Crunch Topping: Finally, sprinkle the crunch topping over the strawberries for that irresistible crunch.

Step 6: Serve

1. Chill and Enjoy: For the best flavor and texture, chill the assembled tacos in the refrigerator for about 30 minutes before serving. Enjoy these delightful Strawberry Crunch Cheesecake Tacos with friends and family!

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Tips and Tricks:

1. Make-Ahead: You can prepare the taco shells and cheesecake filling in advance. Assemble the tacos just before serving for the best texture.
2. Freshness: Use ripe, fresh strawberries for the best flavor. You can also substitute with other berries like blueberries or raspberries for a mixed berry version.
3. Graham Cracker Alternative: If you want a chocolate twist, consider using chocolate cookie crumbs instead of graham crackers for the taco shells.
4. Presentation: Serve the tacos on a decorative platter and garnish with extra strawberries or mint leaves for a beautiful presentation.

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Storing Leftovers:

Leftover Strawberry Crunch Cheesecake Tacos are best stored in the refrigerator. Keep any remaining tacos in an airtight container for up to 2 days. The crunch topping may soften slightly, but the flavors will still be delicious!

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