Strawberry Crunch Cheesecake Tacos (Printable)
Creamy cheesecake filling in cinnamon-sugar shells, topped with fresh strawberries and crunchy cookie crumbs.
# What You Need:
→ Taco Shells
01 - 8 small flour tortillas (6-inch diameter)
02 - 2 tablespoons unsalted butter, melted
03 - 1/2 cup granulated sugar
04 - 1 teaspoon ground cinnamon
→ Cheesecake Filling
05 - 8 ounces cream cheese, softened
06 - 1/2 cup powdered sugar
07 - 1 teaspoon vanilla extract
08 - 1 cup heavy cream, cold
→ Strawberry Crunch
09 - 10 vanilla sandwich cookies (such as Golden Oreos)
10 - 1/2 cup freeze-dried strawberries
11 - 2 tablespoons unsalted butter, melted
→ Topping
12 - 1 cup fresh strawberries, diced
# How-To:
01 - Preheat the oven to 375°F. Using a 3-inch round cookie cutter, cut the flour tortillas into circles. Brush both sides of each circle with melted butter. Combine granulated sugar with cinnamon and sprinkle over both sides of each tortilla. Carefully drape each tortilla circle over the bars of the oven rack to form a taco shape. Bake for 7 to 9 minutes until golden brown and crisp. Transfer baked shells to a wire rack and let cool completely.
02 - In a food processor, pulse vanilla sandwich cookies and freeze-dried strawberries until a crumb mixture forms. Add melted butter and blend briefly to evenly moisten the mixture. Spread the crunch onto a baking tray and allow to dry out for several minutes at room temperature.
03 - In a mixing bowl, beat cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until creamy. In a separate bowl, whip cold heavy cream until stiff peaks form. Carefully fold the whipped cream into the cream cheese mixture until uniform and airy.
04 - Brush the rims of each cooled taco shell with melted butter. Dip the rims into the prepared strawberry crunch, pressing gently to adhere the coating. Set aside to firm.
05 - Transfer cheesecake filling to a piping bag, or use a spoon, to fill each taco shell with an even layer of filling. Generously top each taco with fresh diced strawberries. Optionally, sprinkle extra strawberry crunch over the top for added texture.
06 - Serve immediately for a soft filling, or refrigerate assembled tacos for 30 minutes to firm up the filling before serving.
# Expert Advice:
01 -
- Your guests will think you bought these from a gourmet bakery – but they’re shockingly easy to make at home.
- The creamy, bright filling and shattering crunch offer everything you’d want in a spring or summer dessert.
02 -
- Letting hot shells cool on the rack before removing is a must, or they’ll lose their shape in seconds.
- The cheesecake filling whips up so fluffy, but only if your cream is cold and you fold gently instead of beating.
03 -
- Wear food-safe gloves when assembling for cleaner hands and less smudging on your taco shells.
- A pinch of salt in the cheesecake filling deepens the flavors surprisingly well.