Description
Enjoy a delightful fusion dessert with these Strawberry Crunch Cheesecake Tacos, featuring crispy baked flour tortillas filled with a light and creamy cheesecake filling, topped with fresh strawberries and a crunchy strawberry-Oreo topping. Perfect for a quick, no-fuss sweet treat blending classic cheesecake flavors with a fun taco twist.
Ingredients
Scale
Taco Shells
- 6 small flour tortillas
- 2 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon
Cheesecake Filling
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy whipping cream
Toppings
- 1 cup diced fresh strawberries
- 1/2 cup strawberry crunch topping (made from crushed Golden Oreos and freeze-dried strawberries)
- Optional: whipped cream for garnish
Instructions
- Prepare the Taco Shells: Preheat your oven to 375°F (190°C). Brush both sides of each flour tortilla with melted butter. Mix granulated sugar and cinnamon together in a small bowl, then sprinkle this mixture over both sides of the tortillas. Drape each tortilla over two bars of the oven rack to shape them like tacos. Bake for 7–10 minutes or until they are golden and crispy. Remove from oven and allow to cool completely.
- Make the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese until smooth and creamy. Add powdered sugar and vanilla extract, mixing thoroughly to combine. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture to create a light, fluffy cheesecake filling.
- Assemble the Tacos: Once the taco shells are cooled, carefully pipe or spoon the cheesecake filling into each shell. Top each with diced fresh strawberries and sprinkle with the strawberry crunch topping. Garnish with whipped cream if desired. Serve immediately for best texture and flavor.
Notes
- To save time, pre-make the taco shells and cheesecake filling up to one day in advance; assemble just before serving.
- Store-bought strawberry crunch topping works well, or make your own by pulsing 10 Golden Oreos with 1/4 cup freeze-dried strawberries in a food processor.
- Be sure to cool the taco shells completely before filling to keep them crisp.
- Use softened cream cheese at room temperature for smooth filling consistency.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking, No-Bake (filling)
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 310
- Sugar: 18g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
