Strawberry Crunch Cheesecake Tacos
Crispy strawberry crunch dessert tacos filled with fluffy no-bake cheesecake filling and fresh strawberries.
Equipment
- Muffin tin
- baking sheet
- mixing bowls
- Hand mixer
- Piping bag or spoon
- Pastry brush
Ingredients
Taco Shells and Crunch Coating
- 10 small flour tortillas street taco size
- 4 tbsp butter melted, divided
- 20 golden sandwich cookies crushed
- 3 tbsp dry strawberry gelatin mix
Cheesecake Filling
- 8 oz cream cheese softened
- 0.75 cup powdered sugar
- 1 tsp vanilla extract
- 1.5 cups whipped topping thawed
Topping
- 1.5 cups fresh strawberries diced
- strawberry sauce or white chocolate drizzle optional
Instructions
- Heat the oven to 375°F and lightly grease the bottom side of a muffin tin.
- Brush both sides of each tortilla with part of the melted butter.
- Mix crushed golden sandwich cookies, dry strawberry gelatin mix, and the remaining melted butter in a bowl.
- Press the buttered tortillas into the strawberry crunch crumbs until coated.
- Place the coated tortillas between the cups of an upside-down muffin tin to form taco shapes.
- Bake for 7–10 minutes, or until the shells are crisp and lightly golden.
- Let the taco shells cool completely before filling.
- Beat softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Fold in the whipped topping until the cheesecake filling is fluffy.
- Chill the filling for 20–30 minutes if it feels too soft.
- Pipe or spoon the cheesecake filling into the cooled taco shells.
- Top with diced strawberries, extra strawberry crunch crumbs, and strawberry sauce or white chocolate drizzle if desired.
- Serve soon after assembling for the best crunch.
Notes
Fill the taco shells close to serving time so they stay crisp. If using fresh strawberries, pat them dry after washing to keep the shells from softening.