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Strawberry Crunch Cheesecake Tacos

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These Strawberry Crunch Cheesecake Tacos are a playful, handheld dessert with crisp sugar-dusted taco shells, creamy cheesecake filling, and a sweet strawberry cookie crumble topping. Perfect for parties, holidays, or anytime you want a colorful treat that’s as fun to look at as it is to eat.

Ingredients

  • For the taco shells:
    • 8 small flour tortillas
    • 2 tbsp melted butter
    • 2 tbsp granulated sugar
    • 1/2 tsp cinnamon (optional)
  • For the cheesecake filling:
    • 8 oz cream cheese, softened
    • 1/2 cup powdered sugar
    • 1 tsp vanilla extract
    • 1 cup heavy cream, whipped (or 2 cups whipped topping)
  • For the strawberry crunch topping:
    • 12 golden sandwich cookies (e.g., Golden Oreos), crushed
    • 3 tbsp strawberry gelatin powder
    • 3 tbsp melted butter
  • For garnish:
    • Fresh strawberries, diced
    • Whipped cream

Instructions

  1. Preheat oven to 375°F (190°C). Brush both sides of tortillas with melted butter, sprinkle with sugar (and cinnamon if using), and drape over the bars of an inverted muffin tin to form taco shapes.
  2. Bake for 8–10 minutes until golden and crisp. Let cool completely.
  3. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped cream until light and fluffy.
  4. For the strawberry crunch, combine crushed golden cookies, strawberry gelatin powder, and melted butter in a bowl. Mix until crumbly and evenly coated.
  5. Pipe or spoon cheesecake filling into cooled taco shells.
  6. Sprinkle with strawberry crunch topping and diced strawberries.
  7. Top with a swirl of whipped cream before serving.

Notes

  • Make taco shells a day ahead and store in an airtight container.
  • Swap strawberry gelatin for blended freeze-dried strawberries for a natural option.
  • Dip shell edges in melted chocolate for a decadent twist.
  • Keep shells and filling separate until serving to avoid sogginess.

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