Description
Delicious strawberry crunch cheesecake tacos featuring crispy taco shells filled with creamy cheesecake filling and topped with a sweet strawberry crunch topping.
Ingredients
- 10 small flour tortillas
- 2 cups crushed golden sandwich cookies
- 1 cup freeze-dried strawberries, crushed
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream
- 1 cup fresh strawberries, diced
- 1/4 cup granulated sugar
Instructions
- Preheat oven to 180°C (350°F). Shape tortillas over oven-safe racks to form taco shells and bake for 8–10 minutes until crispy. Let cool.
- In a bowl, mix crushed cookies, freeze-dried strawberries, and melted butter until combined. Set aside.
- In a large bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
- In another bowl, whip heavy cream until stiff peaks form, then gently fold into the cream cheese mixture.
- In a small bowl, combine diced strawberries with granulated sugar and let sit for 10 minutes.
- Fill each taco shell with cheesecake filling.
- Add sweetened strawberries on top.
- Sprinkle generously with strawberry crunch mixture.
- Serve immediately or chill for 30 minutes before serving.
Notes
- You can use store-bought taco shells for convenience.
- Chill the filling before piping for easier handling.
- Best served fresh to maintain crunchiness.
- Adjust sugar based on sweetness preference.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American