Description
These delightful tacos combine a crispy waffle cone shell with a creamy cheesecake filling and a vibrant strawberry crunch topping. They are easy to make and offer an explosion of textures and flavors in every bite.
Ingredients
- 12 store-bought waffle cones
- 2 (8-ounce) packages full-fat cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup cold heavy cream
- 2 cups vanilla wafer crumbs (about 40 wafers)
- 1 cup freeze-dried strawberries, crushed
- 4 tablespoons unsalted butter, melted
- 1/2 teaspoon strawberry extract (optional)
- White chocolate, melted (for drizzling, optional)
Instructions
- Prepare Cheesecake Filling: In a large bowl, beat softened cream cheese and granulated sugar until light and fluffy. Add vanilla extract. Gradually beat in cold heavy cream until thick and smooth. Refrigerate while preparing other components.
- Make Strawberry Crunch: In a food processor, pulse vanilla wafers until fine crumbs. Add freeze-dried strawberries and pulse until crushed. Transfer to a bowl, stir in melted butter and strawberry extract (if using). Spread on a baking sheet and bake at 300°F (150°C) for 8-10 minutes until lightly toasted. Let cool completely.
- Form Taco Shells: Preheat oven to 300°F (150°C). Bake waffle cones for 2-3 minutes until pliable. Immediately drape each softened cone over an upside-down cooling rack or taco holder to shape. Let cool and set.
- Assemble Tacos: Pipe or spoon cheesecake filling into each cooled waffle cone shell. Gently press the cooled strawberry crunch topping onto both sides of the exposed filling. Drizzle with melted white chocolate if desired.
- Chill and Serve: Refrigerate assembled tacos for at least 30 minutes to allow the filling to set. Serve chilled and enjoy your irresistible Strawberry Crunch Cheesecake Taco!
- Prep Time: 30 mins
- Cook Time: 10 mins