1 cup whipped cream
For the Strawberry Topping:
1 cup fresh strawberries, diced
1 tablespoon granulated sugar
For the Taco Shells:
6 small flour tortillas
2 tablespoons unsalted butter, melted
1/4 cup cinnamon sugar
For the Crunchy Toppings:
1/2 cup crushed graham crackers
1/4 cup sliced almonds, toasted
Directions
Prepare the Cheesecake Filling:
In a mixing bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth.
Gently fold in the whipped cream until well combined. Set aside.
Prepare the Strawberry Topping:
In a separate bowl, toss the diced strawberries with granulated sugar until coated. Set aside.
Prepare the Taco Shells:
Preheat the oven to 350°F (175°C).
Brush both sides of the flour tortillas with melted butter and sprinkle with cinnamon sugar.
Drape each tortilla over the oven rack to form a taco shape and bake for 8-10 minutes, or until golden brown and crispy.
Remove from the oven and let cool slightly.
Assemble the Tacos:
Once the taco shells are cooled, fill each shell with the prepared cheesecake filling.
Top the cheesecake filling with the sugared strawberries.
Sprinkle crushed graham crackers and toasted sliced almonds over the strawberries for added crunch.
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