Strawberry Crunch Cheesecake Taco (Printable)
Crispy shells meet creamy cheesecake filling with fresh strawberries and golden cookie crumble
# What You'll Need:
→ Taco Shells
01 - 8 small flour tortillas
02 - 2 tablespoons butter, melted
03 - 3 tablespoons granulated sugar
04 - 1 teaspoon ground cinnamon
→ Cheesecake Filling
05 - 8 oz cream cheese, softened
06 - 1/2 cup heavy cream
07 - 1/3 cup powdered sugar
08 - 1 teaspoon vanilla extract
→ Strawberry Topping
09 - 1 1/2 cups fresh strawberries, hulled and diced
10 - 2 tablespoons granulated sugar
11 - 1 teaspoon lemon juice
→ Crunch Topping
12 - 8 vanilla sandwich cookies, crushed
13 - 1/2 cup freeze-dried strawberries, crushed
14 - 2 tablespoons unsalted butter, melted
# How to Make It:
01 - Preheat the oven to 375°F.
02 - Brush both sides of each tortilla with melted butter. Mix sugar and cinnamon in a shallow dish. Dredge tortillas in the mixture to coat thoroughly.
03 - Drape tortillas over two bars of an oven rack so they hang like taco shells. Bake for 8–10 minutes, or until golden and crisp. Let cool completely.
04 - In a mixing bowl, beat cream cheese until smooth. Add powdered sugar and vanilla, mix until combined. Slowly add heavy cream and beat until light and fluffy. Chill until ready to use.
05 - In a small bowl, combine diced strawberries, sugar, and lemon juice. Let sit for 5–10 minutes to release juices.
06 - Mix crushed cookies, freeze-dried strawberries, and melted butter until well combined.
07 - Fill each cooled taco shell with cheesecake filling using a piping bag or spoon. Top generously with strawberry mixture and sprinkle with the crunch topping. Serve immediately for best texture.
# Expert Hacks:
01 -
- Everyone reaches for them before you can even set down the platter
- The crunch against creamy cheesecake is absolutely addictive
02 -
- The taco shells must cool completely before filling or they will quickly become soggy
- Assemble these right before serving because the crunch starts softening after 15 minutes
03 -
- Drape a sheet of foil on the rack below the shells to catch any sugar that might drip off while baking
- Use a cookie scoop to portion the cheesecake filling so each taco gets the same amount