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Strawberry Crunch Cheesecake Tacos

Indulge in Strawberry Crunch Cheesecake Tacos Made Easy!

Enjoy a fun twist on dessert with Strawberry Crunch Cheesecake Tacos, featuring creamy cheesecake in crispy shells.
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Prep Time 30 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 8 tacos
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Filling
  • 8 oz Cream Cheese Softened
  • ½ cup Granulated Sugar Can substitute with powdered sugar
  • 1 teaspoon Vanilla Extract May use almond extract instead
  • 1 cup Heavy Cream Whipped coconut cream for dairy-free option
For the Taco Shells and Coating
  • 6 medium Flour Tortillas Whole wheat tortillas for a healthier option
  • 8 oz Golden Oreo Cookies Can use Graham crackers as an alternative
  • ½ cup Freeze-Dried Strawberries Or crushed strawberry-flavored cereal
  • ¼ cup Melted Butter Coconut oil can be used as a dairy-free choice
For the Toppings
  • 1 cup Fresh Strawberries Can substitute with seasonal fruit
  • 1 tablespoon Lemon Juice Lime juice as an alternative
  • 2 tablespoon Granulated Sugar For shell sprinkling
  • 2 tablespoon Additional Melted Butter For brushing taco shells

Equipment

  • Food processor
  • Mixing Bowl
  • cookie cutter
  • Muffin tin
  • Baking sheet
  • Electric mixer

Method
 

Step‑by‑Step Instructions
  1. Crush the Golden Oreo cookies in a food processor until fine crumbs. Set aside.
  2. Crush the freeze-dried strawberries into a fine powder. Mix with crushed cookies.
  3. Add melted butter to the crushed cookie mix and stir until moistened.
  4. Beat the softened cream cheese and granulated sugar until fluffy. Add vanilla and heavy cream, mix until creamy.
  5. Chill the cheesecake filling in the refrigerator for at least 30 minutes.
  6. Cut flour tortillas into circles of approximately 4 to 5 inches in diameter.
  7. Brush tortilla circles with melted butter and sprinkle with granulated sugar.
  8. Fold the tortilla circles into taco shapes, secure edges, and place them in a muffin tin.
  9. Bake taco shells at 350°F for 8-10 minutes until golden brown. Let cool on a wire rack.
  10. Fill cooled taco shells with cheesecake filling generously.
  11. Coat the filled tacos in the strawberry crunch mixture to cover all sides.
  12. Chill the assembled tacos for at least 15 minutes before serving.
  13. Prepare the strawberry topping by slicing fresh strawberries and tossing with sugar and lemon juice.

Nutrition

Serving: 1tacoCalories: 250kcalCarbohydrates: 28gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 180mgPotassium: 180mgFiber: 1gSugar: 12gVitamin A: 10IUVitamin C: 15mgCalcium: 4mgIron: 4mg

Notes

Ensure cream cheese is at room temperature for best mixing. Keep an eye on taco shells while baking to avoid burning. Chill tacos before serving for enhanced flavor.

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