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Strawberry Crunch Cheesecake Tacos

Crispy dessert tacos filled with silky cheesecake and coated in nostalgic strawberry crunch topping.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 tacos
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 320

Ingredients
  

Taco Shells
  • 8 mini flour tortillas
  • 2 tbsp granulated sugar
  • 2 tbsp butter melted
Cheesecake Filling
  • 8 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 0.5 cup heavy cream
Strawberry Crunch Topping
  • 1 cup golden sandwich cookies crushed
  • 0.5 cup freeze-dried strawberries crushed
  • 3 tbsp butter melted

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a muffin tin.
  2. Brush tortillas with melted butter and sprinkle with sugar.
  3. Drape tortillas between muffin cups to form taco shapes.
  4. Bake for 8–10 minutes until golden and crisp. Cool completely.
  5. Beat cream cheese until smooth. Add powdered sugar and vanilla.
  6. Slowly whip in heavy cream until thick and fluffy.
  7. Mix crushed cookies, strawberries, and butter to form crunch topping.
  8. Fill taco shells with cheesecake filling and top with strawberry crunch.

Notes

Assemble just before serving to keep shells crisp.