Ingredients
Scale
- 1 cup crushed strawberry shortcake cookies
- 2 tbsp melted butter
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup heavy cream
- 4 small flour tortillas
- 1/2 cup fresh strawberries, sliced
- Whipped cream for topping
Instructions
- Mix crushed cookies with melted butter and press into taco shells.
- Bake shells at 350°F for 5 minutes, then cool.
- Beat cream cheese, sugar, and vanilla until smooth.
- Whip heavy cream to stiff peaks and fold into cream cheese mix.
- Fill taco shells with cheesecake mixture.
- Top with strawberries and whipped cream.
- Serve chilled.
Notes
- Use gluten-free cookies for a gluten-free version.
- Add extra cookies for more crunch.
- Chill tacos for 30 minutes before serving for best texture.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 18g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg