Prep Time 30 minutes mins
Cook Time 10 minutes mins
Total Time 40 minutes mins
For the Taco Shells:
crushed graham crackers
½ cup unsalted butter, melted
¼ cup granulated sugar
⅓ cup flour
vanilla extract
Pinch of salt
For the Cheesecake Filling:
8 oz cream cheese, softened
½ cup powdered sugar
vanilla extract
½ cup heavy cream
For the Strawberry Crunch Topping:
1 cup fresh strawberries, diced
½ cup granulated sugar
1 cup crushed freeze-dried strawberries
up granola
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🌱 **Vegan Option**: Substitute heavy cream with full-fat coconut cream for a dairy-free version. 🌾 **Gluten-Free Option**: Use gluten-free pasta or flour to make this recipe gluten-free. 📦 **Storage**: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a splash of broth or milk. 🔥 **Reheating**: Reheat gently over low heat, stirring frequently. Add a splash of broth or milk if the sauce has thickened too much. Avoid boiling to prevent curdling. ⏰ **Make Ahead**: You can prepare the ingredients in advance and cook when ready to serve. 🍽️ **Serving Suggestions**: Pair with a fresh green salad, roasted vegetables, or crusty bread. 🔄 **Substitutions**: Feel free to swap vegetables based on what you have on hand. Herbs can be substituted with dried versions (use 1/3 the amount).