Strawberry Crunch Cheesecake Taco
These Strawberry Crunch Cheesecake Tacos are a fun, no-bake dessert that combines crispy taco shells with creamy cheesecake filling, sweet strawberries, and a nostalgic strawberry crunch topping. Perfect for parties, summer gatherings, or when you want something playful and indulgent!
Calories: 370kcal
Equipment
- oven
- mixing bowls
- electric mixer
- spatula
Ingredients
- 6 flour tortillas (small, taco size)
- 2 tbsp unsalted butter, melted
- 2 tbsp sugar
- 1 tsp cinnamon
- 8 oz cream cheese, softened
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup fresh strawberries, diced
- 12 Golden Oreos, crushed
- 3 tbsp freeze-dried strawberries, crushed
- 2 tbsp unsalted butter, melted (for crumble topping)
Instructions
- Preheat oven to 375°F. Brush both sides of each tortilla with melted butter, then sprinkle with cinnamon sugar. Drape tortillas over oven rack bars to form taco shells and bake 8-10 minutes until golden and crisp. Let cool.
- In a large bowl, beat cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip heavy cream until stiff peaks form, then fold into cream cheese mixture to make cheesecake filling.
- In a small bowl, combine crushed Golden Oreos, freeze-dried strawberries, and melted butter. Stir until crumbly to make the strawberry crunch topping.
- Spoon or pipe cheesecake filling into cooled taco shells. Top with diced strawberries and sprinkle generously with strawberry crunch topping.
Notes
Best served the same day they are made to keep the shells crunchy. You can prepare the filling and topping ahead of time and assemble right before serving. Store any leftovers in the refrigerator for up to 2 days.