Description
Strawberry Crunch Cheesecake Tacos are the ultimate hand-held dessert! Crispy taco shells are filled with fluffy cheesecake cream and topped with a nostalgic strawberry shortcake crunch. Packed with sweet berry flavor and fun to assemble, these dessert tacos are perfect for parties, BBQs, or anytime you want to wow with something unexpected.
Ingredients
For the Taco Shells:
6 small flour tortillas
2 tablespoons butter, melted
1/4 cup sugar + 1 teaspoon cinnamon (for coating)
For the Cheesecake Filling:
8 oz cream cheese, softened
1/3 cup powdered sugar
1 teaspoon vanilla extract
1 cup whipped cream or whipped topping
For the Strawberry Crunch Topping:
1/2 cup crushed Golden Oreos
1/4 cup freeze-dried strawberries
1 tablespoon melted butter
To Garnish:
Fresh strawberries, chopped
Optional: strawberry sauce or glaze drizzle
Instructions
Make Shells: Preheat oven to 375°F (190°C). Brush tortillas with melted butter, sprinkle with cinnamon sugar, then drape over the bars of an oven rack or a taco mold. Bake for 8–10 minutes until crisp. Cool completely.
Make Filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped topping until light and fluffy.
Make Crunch: Pulse Golden Oreos and freeze-dried strawberries in a food processor. Stir in melted butter until crumbly.
Assemble Tacos: Spoon or pipe cheesecake filling into taco shells. Top with strawberry crunch, chopped berries, and optional strawberry drizzle.
Serve Immediately or chill briefly for a firmer bite.
- Prep Time: 15 mins
- Cook Time: 10 minutes
- Category: Dessert
Nutrition
- Calories: 320
- Carbohydrates: 28g
- Protein: 4g