Strawberry Crunch Cheesecake Tacos

Ingredients

• 1 cup all-purpose flour, sifted
• 1/4 cup powdered sugar
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup whipped cream, chilled
• 1 cup crushed graham crackers
• 1/4 cup unsweetened shredded coconut (optional)
• 2 tablespoons butter, melted
• 1/4 cup chopped nuts (optional)
• 2 cups fresh strawberries, hulled and sliced
• 1 tablespoon sugar
• 1 tablespoon lemon juice

Instructions

1. In a large bowl, mix the flour, powdered sugar, baking powder, and salt until well combined.
2. In another bowl, whisk together the melted butter, egg, and vanilla extract until smooth.
3. Combine the wet and dry ingredients gradually until a dough forms. Knead gently until smooth.
4. Roll out the dough to about 1/8-inch thickness and cut into circles.
5. Preheat your oven to 350°F (175°C) and place the dough circles on a baking sheet lined with parchment paper.
6. Bake for 8-10 minutes until golden brown at the edges. Remove and let cool.
7. In a mixing bowl, beat the softened cream cheese until smooth, then add powdered sugar and vanilla extract.
8. Gently fold in the whipped cream until light and fluffy.
9. In a separate bowl, combine crushed graham crackers, shredded coconut (if using), and melted butter until it resembles wet sand.
10. In another bowl, mix sliced strawberries, sugar, and lemon juice. Let sit for 10 minutes.
11. Shape the cooled taco shells and fill them with cheesecake filling, topped with strawberry mixture and crunchy topping.
12. Serve immediately and enjoy.