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Strawberry Crunch Cheesecake Tacos

Crispy cinnamon-sugar tortilla shells filled with fluffy no-bake cheesecake, fresh strawberries, and a crunchy strawberry cookie topping. These Instagram-worthy dessert tacos combine creamy, crunchy, and fruity flavors in every bite!  
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 10 -12 tacos
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • For the Taco Shells
  • 10-12 small flour tortillas street taco size
  • ½ cup granulated sugar
  • 1 teaspoon cinnamon
  • ¼ cup unsalted butter melted
  • For the Cheesecake Filling
  • 8 oz cream cheese softened
  • 1 cup heavy whipping cream
  • ¾ cup powdered sugar
  • 1 teaspoon vanilla extract
  • For the Strawberry Crunch Topping
  • 20 Golden Oreo cookies crushed
  • 2 tablespoons unsalted butter melted
  • 1 package 3 oz strawberry gelatin powder
  • For the Strawberry Layer
  • 1½ cups fresh strawberries diced
  • 2 tablespoons granulated sugar

Method
 

  1. Prepare the Taco Shells
  2. Preheat your oven to 375°F (190°C). In a shallow bowl, combine the granulated sugar and cinnamon. Brush each tortilla with melted butter on both sides, then coat thoroughly in the cinnamon-sugar mixture. Place an upside-down muffin tin on your counter and tuck each coated tortilla between the cups to create a taco shape. Bake for 8-10 minutes until the shells are golden brown and crispy. Allow them to cool completely before handling to ensure they hold their shape.
  3. Make the Strawberry Crunch
  4. Crush the Golden Oreos into fine crumbs using a food processor or by placing them in a ziplock bag and crushing with a rolling pin. In a bowl, combine the cookie crumbs with melted butter and strawberry gelatin powder, mixing until evenly incorporated. Spread this mixture on a baking sheet and bake at 350°F (175°C) for 5 minutes to set the crumble. Let it cool completely before breaking it up into smaller pieces.
  5. Prepare the Cheesecake Filling
  6. In a large bowl, beat the softened cream cheese until smooth and free of lumps. Add the powdered sugar and vanilla extract, continuing to beat until well combined and creamy. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated and fluffy. Transfer this filling to a piping bag fitted with a large tip for easy assembly.
  7. Prepare the Strawberries
  8. Dice the fresh strawberries into small, uniform pieces. Place them in a bowl and toss with the granulated sugar. Allow the mixture to sit for about 10 minutes, which will draw out the juices from the strawberries and create a light syrup that adds moisture and flavor to your tacos.
  9. Assemble the Cheesecake Tacos
  10. Take your cooled taco shells and pipe a generous amount of cheesecake filling into each one. Top with a spoonful of the macerated strawberries, allowing some of the juice to soak into the filling. Finish by sprinkling a generous amount of the strawberry crunch topping over each taco. For an extra touch of indulgence, you can drizzle with white chocolate or strawberry sauce before serving.

Notes

  • Make these tacos just before serving for the best texture, as the shells can soften over time.
  • For a time-saving alternative, you can use pre-made waffle cones instead of making tortilla shells.
  • Try different fruit variations like blueberries or peaches with matching gelatin flavors.
  • Store any leftover components separately in the refrigerator and assemble when ready to serve.
  • The strawberry crunch topping can be made a few days ahead and stored in an airtight container.