Strawberry Crunch Cheesecake Tacos (Printable)
Crisp golden shells filled with creamy cheesecake, fresh strawberries, and a crunchy strawberry-cookie coating.
# What You'll Need:
→ Taco Shells
01 - 8 small flour tortillas (6-inch diameter)
02 - 2 tablespoons unsalted butter, melted
03 - 1/2 cup granulated sugar
04 - 1 teaspoon ground cinnamon
→ Cheesecake Filling
05 - 8 ounces cream cheese, softened
06 - 1/2 cup powdered sugar
07 - 1 teaspoon vanilla extract
08 - 1 cup heavy cream, cold
→ Strawberry Crunch
09 - 10 vanilla sandwich cookies (such as Golden Oreos)
10 - 1/2 cup freeze-dried strawberries
11 - 2 tablespoons unsalted butter, melted
→ Topping
12 - 1 cup fresh strawberries, diced
# How to Prepare:
01 - Preheat oven to 375°F. Using a 3-inch round cookie cutter, cut tortillas into circles. Brush both sides with melted butter. Mix sugar and cinnamon, and sprinkle mixture over both sides of each tortilla circle. Drape circles over oven rack grates to form tacos. Bake for 7 to 9 minutes until golden and crisp. Remove from oven and allow shells to cool completely.
02 - In a food processor, pulse vanilla sandwich cookies and freeze-dried strawberries into fine crumbs. Add melted butter and blend until combined. Spread the mixture onto a baking tray and allow to dry out for several minutes.
03 - Beat softened cream cheese until smooth. Add powdered sugar and vanilla extract and mix until combined and creamy. In a separate bowl, whip cold heavy cream to stiff peaks. Gently fold whipped cream into the cream cheese mixture until fully incorporated.
04 - Gently dip the rims of each cooled taco shell in reserved melted butter, then immediately dip edges into the strawberry crunch to coat.
05 - Fill each taco shell with cheesecake filling using a piping bag or spoon. Top generously with diced fresh strawberries and, if desired, sprinkle additional strawberry crunch over the top.
06 - Serve immediately for a softer filling, or refrigerate assembled tacos for 30 minutes to set the filling before serving.
# Expert Advice:
01 -
- Everyone lights up when you serve these—nobody expects dessert tacos with a strawberry crunch shell.
- It’s as delicious as it is fun to put together, and there’s never any left over at parties.
02 -
- Under-baked shells end up soggy—wait for true golden edges before pulling them from the oven.
- Let your filling chill a bit before assembly on a hot day; the tacos hold together better and taste even richer.
03 -
- Letting the filled tacos rest for 30 minutes firms everything up, but don’t let them sit too long or the shells lose their crunch.
- A little zest of lemon or lime over the finished tacos makes the strawberries sing even louder.