🍓 Cheesecake Tacos
These Strawberry Crunch Cheesecake Tacos are a fun, no-fork-required dessert packed with creamy cheesecake filling, juicy strawberries, and a sweet crunchy coating. Perfect for parties, brunches, or indulgent snacks, they’re as impressive as they are easy to make!
Equipment
- Mixing bowls
- Hand or stand mixer
- Baking sheet or oven rack
- Small brush
- Whisk or electric beater
- Spoon or piping bag
Ingredients
- For the Taco Shells:
- 6 small flour tortillas
- ¼ cup granulated sugar
- 1 tsp cinnamon
- ¼ cup melted butter
- For the Crunch Topping:
- 1 cup crushed golden sandwich cookies like Golden Oreos
- 2 tbsp freeze-dried strawberries crushed
- 2 tbsp melted butter
- For the Cheesecake Filling:
- 8 oz cream cheese softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- For Garnish:
- 1 cup diced fresh strawberries
- Whipped cream optional
Instructions
- Step 1: Make the Taco Shells
- Preheat oven to 375°F (190°C).
- Mix cinnamon and sugar in a bowl.
- Brush tortillas with melted butter on both sides, then sprinkle with cinnamon sugar.
- Drape tortillas over two oven rack rungs to form a taco shape.
- Bake for 7–9 minutes, until golden and crisp. Let cool completely.
- Step 2: Make the Crunch Topping
- Mix crushed golden sandwich cookies, crushed freeze-dried strawberries, and melted butter.
- Spread mixture on a plate for easy dipping.
- Step 3: Make the Cheesecake Filling
- In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
- In another bowl, whip heavy cream until stiff peaks form.
- Fold whipped cream into cream cheese mixture until fluffy and smooth.
- Step 4: Assemble the Tacos
- Spoon or pipe cheesecake filling into cooled taco shells.
- Dip taco edges into the crunch topping.
- Top with diced strawberries and a swirl of whipped cream if desired.
Notes
💡 Pro Tips Let taco shells cool fully before filling to avoid melting the cheesecake. Use a muffin tin flipped upside down as an alternative taco mold if you prefer not to use the oven rack. Pipe filling for a cleaner, bakery-style look. Make ahead: Store shells and filling separately, then assemble before serving.
🔍 Nutrition (Per Taco – Approximate)
- Calories: ~360
- Carbs: ~32g
- Fat: ~24g
- Sugar: ~20g
- Protein: ~4g
- Fiber: ~1g