Description
These Strawberry Crunch Cheesecake Tacos combine the creamy richness of cheesecake with the fun, crispy texture of dessert tacos. Sweet taco shells are filled with a luscious cheesecake filling and topped with a strawberry crunch topping for the ultimate dessert experience.
Ingredients
- 6 small flour tortillas
- 1 cup strawberries, diced
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1/2 cup crushed Golden Oreos
- 1/2 cup freeze-dried strawberries, crushed
- 2 tbsp melted butter
- 1/4 cup granulated sugar
- 1 tsp cinnamon
Instructions
- Preheat oven to 375°F (190°C).
- Cut small circles from the tortillas using a cookie cutter.
- Brush both sides with melted butter and sprinkle with a mix of sugar and cinnamon.
- Drape tortillas over oven rack bars to form taco shapes and bake for 5–7 minutes, until golden brown. Let cool completely.
- In a large bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
- In a separate bowl, whip the heavy cream to stiff peaks, then fold into the cream cheese mixture.
- In a small bowl, combine crushed Oreos and freeze-dried strawberries for the strawberry crunch topping.
- Pipe cheesecake filling into each cooled taco shell.
- Top with diced strawberries and sprinkle with strawberry crunch mixture.
- Chill for 30 minutes before serving.
Notes
- For extra crunch, coat the taco shells with white chocolate before filling.
- You can prepare the cheesecake filling up to 24 hours in advance.
- Store filled tacos in the refrigerator for up to 2 days.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baked
- Cuisine: American