Description
Strawberry crunch cheesecake tacos are fun dessert tacos filled with creamy cheesecake filling and coated in a sweet strawberry crunch for a nostalgic, irresistible treat.
Ingredients
- 8 small flour tortillas
- 2 tablespoons melted butter
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup golden sandwich cookies, crushed
- 1/2 cup freeze-dried strawberries, crushed
- Fresh strawberries for garnish (optional)
Instructions
- Preheat the oven to 190°C (375°F).
- Brush tortillas lightly with melted butter.
- Mix granulated sugar and cinnamon, then sprinkle over tortillas.
- Drape tortillas over oven racks or taco molds and bake for 8–10 minutes until crisp; cool completely.
- In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
- In a separate bowl, whip heavy cream to stiff peaks.
- Gently fold whipped cream into the cream cheese mixture.
- In another bowl, combine crushed cookies and freeze-dried strawberries.
- Dip the edges of taco shells into the strawberry crunch mixture.
- Pipe or spoon cheesecake filling into taco shells.
- Garnish with fresh strawberries if desired and serve chilled.
Notes
- Allow shells to cool fully so they stay crisp.
- Chill filled tacos briefly for easier serving.
- Assemble close to serving time for best texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking & No-Bake
- Cuisine: American