Description
Strawberry Crunch Cheesecake Tacos are a delightful fusion dessert that combines crispy flour tortilla shells with a fluffy no-bake cheesecake filling, fresh strawberries, sweet strawberry sauce, and a buttery cookie crumble topping. A playful, delicious treat that’s perfect for parties or a standout finish to any meal.
Ingredients
- 6 small flour tortillas
- 3 tbsp unsalted butter (melted, for brushing tortillas)
- 1 tsp cinnamon sugar (optional)
- 8 oz cream cheese (softened)
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1 cup fresh strawberries (sliced)
- 1/4 cup strawberry jam or sauce
- 6 graham crackers or 1 cup golden cookies (crushed)
- 2 tbsp butter (for the crunch topping)
Instructions
- Preheat oven to 375°F (190°C).
- Brush both sides of tortillas with melted butter and sprinkle with cinnamon sugar if using.
- Drape tortillas over oven-safe bars or invert a muffin tin to shape them into taco shells. Bake for 8–10 minutes until golden and crisp. Let cool.
- In a bowl, beat cream cheese until smooth. Add powdered sugar and vanilla; beat until combined.
- In a separate bowl, whip heavy cream to stiff peaks. Gently fold into the cream cheese mixture. Chill for 30 minutes.
- In a skillet, melt 2 tbsp butter and toast crushed cookies/graham crackers until golden. Let cool.
- Fill cooled taco shells with the cheesecake mixture using a spoon or piping bag.
- Top with strawberry jam and fresh strawberries.
- Sprinkle with the crunchy topping.
- Serve immediately for best texture.
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Cook Time: 10 minutes