Description
Strawberry Crunch Cheesecake Tacos are crispy taco-shaped shells filled with creamy cheesecake and topped with sweet strawberry crunch for a fun, handheld dessert.
Ingredients
- 8 small flour tortillas
- 2 tbsp unsalted butter, melted
- 450 g cream cheese, softened
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1 cup crushed golden sandwich cookies
- 1/2 cup freeze-dried strawberries, crushed
- Fresh strawberries, sliced (optional)
Instructions
- Preheat the oven to 190°C (375°F).
- Brush both sides of tortillas with melted butter.
- Drape tortillas over oven racks or taco molds to form taco shapes.
- Bake for 8–10 minutes until golden and crisp. Let cool completely.
- In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
- In a separate bowl, whip heavy cream to stiff peaks.
- Fold whipped cream gently into the cream cheese mixture.
- In another bowl, mix crushed cookies with crushed freeze-dried strawberries.
- Pipe or spoon cheesecake filling into cooled taco shells.
- Sprinkle generously with strawberry crunch mixture.
- Top with fresh strawberry slices if desired and serve immediately.
Notes
- Shells can be made a day ahead and stored airtight.
- Assemble just before serving to keep shells crisp.
- You can use chocolate cookies instead of golden cookies for variation.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American