Strawberry Crunch Cheesecake Tacos

These strawberry crunch cheesecake tacos are a playful, colorful dessert that combines crisp taco shells, creamy cheesecake filling, and a crunchy strawberry topping. They’re fun to make, beautiful to serve, and taste like a mix between strawberry shortcake and creamy cheesecake—all in handheld form.

Why You’ll Love This Recipe

I love how these dessert tacos bring together different textures and flavors in one bite. The crisp shells hold a smooth, tangy cheesecake filling, while the strawberry crunch topping adds sweetness and a satisfying crumble. They’re perfect for parties, holidays, or any time I want a dessert that’s as fun to look at as it is to eat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the taco shells:

• Small flour tortillas

• Melted butter

• Granulated sugar

• Cinnamon (optional)

For the cheesecake filling:

• Cream cheese, softened

• Powdered sugar

• Vanilla extract

• Heavy cream (whipped) or whipped topping

For the strawberry crunch topping:

• Golden sandwich cookies (like Golden Oreos), crushed

• Strawberry gelatin powder

• Melted butter

For garnish:

• Fresh strawberries, diced

• Whipped cream

Directions

1. I preheat the oven to 375°F (190°C). I brush both sides of the tortillas with melted butter, sprinkle with sugar (and cinnamon if using), then drape them over the bars of an inverted muffin tin to create taco shapes.

2. I bake for 8–10 minutes until golden and crisp, then let them cool completely.

3. For the cheesecake filling, I beat cream cheese, powdered sugar, and vanilla until smooth. I fold in whipped cream until fluffy.

4. For the strawberry crunch, I mix crushed golden cookies with strawberry gelatin powder and melted butter until crumbly and well combined.

5. I fill each cooled taco shell with the cheesecake mixture using a piping bag or spoon.

6. I sprinkle the strawberry crunch topping generously over the filling and add fresh diced strawberries.

7. I finish with a swirl of whipped cream on top before serving.

Servings and timing

This recipe makes about 8 dessert tacos. Prep time is around 20 minutes, baking the shells takes 10 minutes, and assembly takes about 10 minutes—ready in under 40 minutes.

Variations

• I sometimes swap the strawberry crunch for a mixed berry crunch using freeze-dried raspberries and blueberries.

• For a chocolate twist, I dip the edges of the shells in melted white or milk chocolate before filling.

• I’ve also used chocolate sandwich cookies instead of golden ones for a cookies-and-cream flavor.

Storage/Reheating

I store the taco shells separately from the filling to keep them crisp. Filled tacos are best eaten the same day but can be stored in the fridge for up to 1 day. The strawberry crunch topping can be made ahead and stored in an airtight container for up to 3 days.

FAQs

Can I make the taco shells ahead of time?

Yes, I bake them a day in advance and store them in an airtight container at room temperature until ready to fill.

What can I use instead of strawberry gelatin powder?

I’ve made the topping with crushed freeze-dried strawberries blended into the cookie crumbs for a natural alternative.

Can I use store-bought taco shells?

Sweet dessert taco shells are best made fresh, but I’ve used plain hard shells brushed with butter and sugar in a pinch.

How do I keep the shells from getting soggy?

I fill them just before serving and avoid adding too many juicy strawberries inside the filling.

Can I make this without whipped cream?

Yes, I’ve made the filling with just cream cheese, powdered sugar, and a bit of milk for a thicker, denser texture.

Conclusion

Strawberry crunch cheesecake tacos are a fun, eye-catching dessert that never fails to impress. With their crispy shells, creamy filling, and vibrant strawberry topping, they’re perfect for celebrations—or just when I want to treat myself to something whimsical and delicious.

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