Description
These Strawberry Crunch Cheesecake Tacos combine crispy fried tortillas coated with a sweet strawberry Oreo crumble and filled with a creamy, dreamy cheesecake filling. Topped with fresh strawberries and optional strawberry sauce, they make a fun and indulgent dessert perfect for any occasion.
Ingredients
Scale
Taco Shells and Coating
- 6 small flour tortillas
- Oil for frying (vegetable or canola oil recommended)
- 15 Golden Oreos, crushed
- 3 tbsp freeze-dried strawberries, crushed
- 3 tbsp melted butter
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
Toppings
- Fresh strawberries, sliced
- Strawberry sauce (optional)
Instructions
- Make the Strawberry Crunch Crumble: In a bowl, combine the crushed Golden Oreos, crushed freeze-dried strawberries, and melted butter. Mix thoroughly until the mixture sticks together to form the crumble. Set aside for coating later.
- Fry the Taco Shells: Heat oil in a deep skillet over medium heat until hot enough for frying (about 350°F or 175°C). Carefully fry each flour tortilla one at a time until golden brown and crispy, shaping them into taco shells as they fry by draping over a utensil or folding slightly.
- Drain and Coat Taco Shells: Remove the fried taco shells from the oil with tongs and drain them on paper towels to remove excess oil. While still warm, gently press each shell into the strawberry crunch crumble so it sticks evenly over the surface, creating a flavorful coating.
- Prepare the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until completely smooth and creamy, ensuring no lumps remain.
- Whip the Heavy Cream: In a separate bowl, whip the heavy cream with an electric mixer until stiff peaks form, meaning it holds its shape firmly when the beaters are lifted.
- Combine Filling Components: Gently fold the whipped cream into the cream cheese mixture in batches. Use a spatula to fold carefully to retain the lightness, until they are fully combined into a smooth and creamy cheesecake filling.
- Assemble the Tacos: Using a piping bag or spoon, fill each prepared taco shell generously with the cheesecake filling.
- Add Toppings: Top the filled cheesecake tacos with fresh strawberry slices and optionally drizzle with strawberry sauce for extra sweetness and flavor.
- Serve Immediately: Serve the strawberry crunch cheesecake tacos right away to enjoy the perfect contrast between the crispy shell and creamy filling.
Notes
- Be careful when frying the tortillas; the oil should be hot but not smoking to avoid burning.
- Press the crumble onto the taco shells while they are warm so it adheres well.
- If you prefer a lighter version, you can use low-fat cream cheese and reduced-fat cream, but the texture will be less rich.
- These tacos are best served fresh to maintain the crispiness of the shells.
- Freeze-dried strawberries add intense strawberry flavor without adding moisture; do not substitute with fresh strawberries inside the crumble.
- Use a piping bag for a neat filling, or spoon it in carefully if you don’t have one.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
