Description
Indulge in the delightful combination of creamy cheesecake filling nestled in a crunchy taco shell, topped with fresh strawberries and a sweet crunch topping in these Strawberry Crunch Cheesecake Tacos. A perfect dessert for any occasion!
Ingredients
Scale
Taco Shells:
- 6 small flour tortillas
- 2 tablespoons butter, melted
- 2 tablespoons granulated sugar
- 1/2 teaspoon cinnamon
Crunch Topping:
- 1 cup crushed golden Oreos
- 2 tablespoons freeze-dried strawberries, crushed
- 1 tablespoon butter, melted (for coating)
Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup diced fresh strawberries
- Whipped cream and extra crushed crunch topping for garnish
Instructions
- Taco Shells: Preheat oven to 375°F (190°C). Brush tortillas with melted butter, sprinkle with cinnamon-sugar, shape into taco shells, and bake until crisp.
- Crunch Topping: Combine crushed Oreos, freeze-dried strawberries, and melted butter. Coat taco shell edges with mixture.
- Cheesecake Filling: Beat cream cheese, add powdered sugar, vanilla. Whip cream separately, fold into cream cheese mixture. Fill taco shells, top with strawberries, whipped cream, and crunch topping. Chill before serving.
Notes
- Tortilla shells can be made ahead and stored airtight.
- Substitute graham cracker crumbs for Oreos if preferred.
- Add strawberry jam to cheesecake filling for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking, No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 370
- Sugar: 19g
- Sodium: 240mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
