Ingredients
- 12 taco shells
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 2 cups fresh strawberries, chopped
- 1 cup crushed golden Oreo cookies
- 1/2 cup strawberry topping or sauce
- Mint leaves for garnish (optional)
Equipment Needed
- Mixing bowls
- Electric mixer or whisk
- Rubber spatula
- Measuring cups and spoons
- Taco shell holder or a muffin tin
- Serving platter
Step-by-Step Instructions
To start, preheat your oven to 350°F (175°C) and place your taco shells in a taco shell holder or a muffin tin to keep them upright. While the shells are warming in the oven for about 5 minutes, it’s time to whip up the cheesecake filling. In a mixing bowl, blend the softened cream cheese, powdered sugar, and vanilla extract until it’s creamy and smooth. Then, in a separate bowl, whip the heavy cream until stiff peaks form and gently fold it into the cream cheese mixture. This step gives your cheesecake that light and airy texture that is simply irresistible. (See the next page below to continue steps…)