Ingredients
- 1 cup fresh strawberries, chopped
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup whipped cream
- 8 taco shells (you can use traditional or taco-shaped cookies)
- 1/2 cup crushed graham crackers
- 1/4 cup melted butter
- 1/4 cup sugar (for the crunch topping)
Equipment Needed
- Mixing bowl
- Electric mixer or whisk
- Pastry bag or zip-lock bag (for filling)
- Small saucepan
- Baking sheet
- Measuring cups and spoons
- A knife and cutting board
Step-by-Step Instructions
First off, let’s start by preparing our taco shells. If you’re using cookie dough, bake the shells according to the package instructions and allow them to cool completely. If you’re using traditional taco shells, simply set them aside. As the shells cool, I like to prepare the cheesecake filling. In a bowl, mix the softened cream cheese, powdered sugar, and vanilla extract using an electric mixer until it’s smooth and creamy. The smell of vanilla wafting through my kitchen is just heavenly! (See the next page below to continue steps…)