Delicious strawberry cheesecake filling wrapped in warm flour tortillas, topped with a crunchy graham cracker and coconut mixture.
Author:Sabrina Hermes
Prep Time:20 minutes
Cook Time:10 minutes
Total Time:30 minutes
Yield:8 servings 1x
Category:Dessert
Method:Baking and Assembling
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup crushed graham crackers
1/2 cup unsweetened shredded coconut
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
1 (8 oz) package cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
1 cup fresh strawberries, diced
8 small flour tortillas
Instructions
In a bowl, combine crushed graham crackers, shredded coconut, melted butter, and granulated sugar. Mix until well combined.
Preheat your oven to 350°F. Spread the graham cracker mixture evenly on a baking sheet and bake for 8-10 minutes, or until golden brown. Remove from the oven and let cool.
In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
To assemble the tacos, warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side.
Spoon a generous amount of the cheesecake filling onto each tortilla, then top with diced strawberries and a sprinkle of the cooled graham cracker mixture.
Serve immediately or refrigerate for up to 1 hour before serving for a chilled treat.
Notes
For a twist, try using different fruits like blueberries or raspberries instead of strawberries.
You can also add a drizzle of chocolate sauce or caramel on top for extra sweetness.