Description
Strawberry Crunch Cheesecake Tacos are a fun dessert twist featuring crispy taco shells filled with creamy cheesecake filling, topped with sweet strawberry crunch crumble and fresh strawberries.
Ingredients
- 6 small flour tortillas
- 2 tablespoons butter, melted
- 1/2 cup graham cracker crumbs
- 1/2 cup crushed Golden Oreos
- 1/2 cup freeze-dried strawberries, crushed
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup diced fresh strawberries
- Optional: whipped cream and strawberry syrup for topping
Instructions
- Preheat oven to 375°F (190°C). Brush both sides of the tortillas with melted butter and sprinkle with graham cracker crumbs.
- Flip a muffin pan upside down and place tortillas between the cups to form a taco shell shape.
- Bake for 8–10 minutes or until golden brown and crisp. Let cool completely.
- In a food processor, pulse Golden Oreos and freeze-dried strawberries together to make the strawberry crunch topping. Set aside.
- In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
- In a separate bowl, whip heavy cream until stiff peaks form, then gently fold into the cream cheese mixture.
- Fill each cooled taco shell with the cheesecake filling using a piping bag or spoon.
- Top with diced strawberries and strawberry crunch mixture.
- Drizzle with strawberry syrup or add whipped cream if desired. Serve immediately or chill for 30 minutes before serving.
Notes
- Use freeze-dried strawberries for the crunch topping to prevent sogginess.
- Chill tacos before serving for a firmer cheesecake texture.
- Can substitute Golden Oreos with vanilla wafers if preferred.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking and Mixing
- Cuisine: American