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Strawberry Crunch Cheesecake Tacos Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 82 reviews
  • Author: Diane
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 6 tacos
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Enjoy a delightful twist on classic desserts with these Strawberry Crunch Cheesecake Tacos. Crispy baked flour tortillas form the perfect shell, filled with a light and creamy no-bake cheesecake filling, topped with fresh strawberries and a crunchy strawberry-Oreo topping for texture and flavor. This fun and festive dessert is quick to prepare and perfect for summer gatherings or anytime you want a charming sweet treat.

Ingredients

Scale

Taco Shells

  • 6 small flour tortillas
  • 2 tablespoons unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1 teaspoon cinnamon

Cheesecake Filling

  • 1 cup cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy whipping cream

Toppings

  • 1 cup diced fresh strawberries
  • 1/2 cup strawberry crunch topping (made from crushed Golden Oreos and freeze-dried strawberries)
  • Optional whipped cream for garnish

Instructions

  1. Preheat and Prepare Tortillas: Preheat your oven to 375°F (190°C). Brush both sides of each tortilla with the melted butter to ensure they crisp nicely and develop a rich flavor.
  2. Coat with Sugar and Cinnamon: In a small bowl, mix the granulated sugar with cinnamon. Sprinkle this mixture evenly over both sides of the buttered tortillas for a sweet, spiced coating.
  3. Shape and Bake Tortillas: Drape each tortilla over two bars of your oven rack to form a taco shell shape. Bake for 7 to 10 minutes, or until they become golden and crispy. Remove the taco shells carefully and allow them to cool completely so they hold their shape.
  4. Prepare Cheesecake Filling: In a mixing bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract, mixing until fully combined and smooth.
  5. Whip Heavy Cream: In a separate bowl, whip the heavy cream until stiff peaks form. This will add lightness and airiness to the filling.
  6. Combine Filling Components: Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the mixture. This creates a fluffy, no-bake cheesecake filling perfect for piping or spooning.
  7. Assemble Tacos: Once the taco shells are completely cooled, pipe or spoon the cheesecake filling into each shell evenly.
  8. Add Toppings: Top each filled taco with diced fresh strawberries and sprinkle the strawberry crunch topping generously over the strawberries for added texture and flavor.
  9. Optional Garnish and Serve: Garnish each taco with a dollop of whipped cream if desired. Serve immediately to enjoy the crispiness and freshness at their best.

Notes

  • For quicker preparation, you can pre-make the taco shells and cheesecake filling up to one day in advance; assemble just before serving to maintain crispness.
  • The strawberry crunch topping can be store-bought or homemade by pulsing 10 Golden Oreos with 1/4 cup freeze-dried strawberries in a food processor until finely crushed.
  • Ensure the taco shells are completely cooled before filling to prevent sogginess.
  • Feel free to substitute strawberries with other fresh berries for variation.

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Find it online: https://savorytablerecipes.com/strawberry-crunch-cheesecake-tacos-recipe/