Strawberry Crunch Cheesecake Tacos (Printable)
Cinnamon-sugar taco shells filled with whipped cheesecake filling and fresh strawberries, finished with a crunchy cookie-strawberry rim.
# Ingredient List:
→ 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 Make:
01 - Preheat oven to 375°F. Cut tortillas into 3-inch circles using a cookie cutter. Brush both sides with melted butter, then sprinkle with the cinnamon-sugar mixture. Drape circles over oven rack grates to form tacos and bake for 7 to 9 minutes, until golden and crisp. Allow shells to cool completely.
02 - Pulse vanilla sandwich cookies and freeze-dried strawberries in a food processor until fine crumbs form. Add melted butter and blend briefly. Spread the mixture on a baking tray and allow to dry out for several minutes.
03 - Beat cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until creamy. In a separate bowl, whip heavy cream to stiff peaks, then gently fold into the cream cheese mixture.
04 - Dip the cooled rims of each shell in remaining melted butter, then coat edges with strawberry crunch crumbs.
05 - Pipe or spoon cheesecake filling into each shell. Top generously with diced fresh strawberries and, if desired, sprinkle with additional strawberry crunch.
06 - Serve immediately for a creamy texture, or refrigerate assembled tacos for 30 minutes for a firmer filling.
# Expert Tips:
01 -
- If you serve these to friends, someone will inevitably gasp at the first crunchy bite.
- They come together in under 40 minutes and look far fancier than the effort required.
02 -
- I once stuffed the shells too soon—let them cool completely or you'll have soggy bottoms.
- Letting the strawberry crunch air out for a few minutes on a tray ensures it sticks and doesn't melt into the taco.
03 -
- Make sure your filling is well chilled before piping for the best shape and firmness.
- Pulsing the strawberry crunch in short bursts gives you an appealing texture, not dust—watch closely.