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Strawberry Crunch Cheesecake Tacos

Crispy taco shells filled with creamy no-bake cheesecake, fresh strawberries, and a nostalgic strawberry crunch topping 🍓🌮 — the ultimate summer dessert!
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 tacos
Course: Dessert, Party Treat
Cuisine: American, Fusion
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Taco Shells
  • 8 small flour tortillas
  • 3 tbsp unsalted butter melted
  • 1/4 cup sugar mixed with 1 tsp cinnamon
Cheesecake Filling
  • 8 oz cream cheese softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy cream or whipped topping whipped
Strawberry Crunch Topping
  • 15 Golden Oreo cookies crushed
  • 1 cup freeze-dried strawberries crushed
  • 3 tbsp unsalted butter melted
Toppings
  • 1 cup fresh strawberries diced
  • whipped cream for garnish

Equipment

  • Muffin tin or taco rack
  • Mixing bowls
  • Hand mixer or stand mixer
  • Spatula
  • Food processor or rolling pin
  • Piping bag

Method
 

  1. Preheat oven to 375°F (190°C). Brush tortillas with melted butter and sprinkle with cinnamon sugar. Drape over muffin tin or taco rack. Bake 8–10 minutes until crisp. Cool completely.
  2. In a bowl, beat softened cream cheese until smooth. Add powdered sugar and vanilla. Mix until combined. Fold in whipped cream until fluffy. Transfer to a piping bag.
  3. In a food processor, crush Golden Oreos and freeze-dried strawberries. Stir in melted butter until crumbly. Set aside.
  4. Pipe cheesecake filling into cooled taco shells. Top with diced strawberries and sprinkle with strawberry crunch topping. Garnish with whipped cream if desired.

Notes

For best results, assemble tacos just before serving to keep shells crisp. Store filling and topping separately if making ahead. Try variations with blueberries, peaches, or chocolate drizzle.