Strawberry Crunch Mini Tacos 🌮🍓

Prepare the Taco Shells:
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the crushed strawberry cereal, granulated sugar, and melted butter. Mix until the ingredients are well combined and the mixture resembles wet sand.
Press the mixture into the bottom and sides of mini taco molds or a mini muffin pan to form small taco shells. Use the back of a spoon to shape them.
Bake for 8-10 minutes or until the taco shells are crispy and golden. Allow them to cool completely.
Prepare the Filling:
In a large bowl, beat the softened cream cheese until smooth.
Gradually add the granulated sugar and vanilla extract, beating until well combined.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until smooth.
Fold in the diced fresh strawberries and strawberry preserves or jam.
Assemble the Mini Tacos:
Once the taco shells are completely cooled, carefully remove them from the molds.
Spoon or pipe the cheesecake filling into each taco shell.
Garnish with additional crushed strawberry cereal, sliced fresh strawberries, and a dollop of whipped cream if desired.
Serve:
Arrange the mini tacos on a serving platter and enjoy these sweet and crunchy treats that bring a playful twist to dessert!
These Strawberry Crunch Mini Tacos are perfect for parties, special occasions, or just a fun dessert to enjoy with family and friends. 🍓🌮🎉