Strawberry Crunch Cheesecake Tacos
These delightful Strawberry Crunch Cheesecake Tacos are a fun and sweet handheld dessert filled with smooth cheesecake, fresh strawberries, and a crunchy topping.
Ingredients
For the taco shells
- 6 pieces Small flour tortillas Street taco size is perfect
- 2 tablespoons Butter Melted
- 2 tablespoons Sugar Regular white sugar works great
For the cheesecake filling
- 8 oz Cream cheese Softened
- 1/2 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 1 cup Heavy cream Or whipped topping
For the strawberry crunch topping
- 1 cup Golden sandwich cookies Or vanilla wafers
- 1/2 cup Freeze dried strawberries This is what makes the flavor pop
- 2 tablespoons Melted butter
For the strawberry layer
- 1 cup Fresh strawberries Chopped
- 1 tablespoon Sugar or honey Optional, if your berries are not sweet
Instructions
Preparation
- Preheat your oven to 375°F.
- Lightly brush both sides of each tortilla with melted butter, then sprinkle with sugar.
- Drape them over the bars of an upside-down muffin tin to form taco shapes.
- Bake for about 7 to 9 minutes until crisp and lightly golden. Let them cool fully.
- In a bowl, beat softened cream cheese with powdered sugar and vanilla until smooth.
- In a separate bowl, whip heavy cream until fluffy and fold it into the cream cheese mixture.
- Crush golden cookies and freeze dried strawberries in a zip bag with a rolling pin.
- Stir in melted butter until the texture resembles damp sand.
- Chop fresh strawberries and toss with sugar if tart. Let sit for 5 to 10 minutes.
Assembly
- Pipe or spoon cheesecake filling into each cooled shell.
- Add strawberries and sprinkle with strawberry crunch topping.
Notes
Serve shortly after assembling to maintain the crunch and coolness of the filling. Best enjoyed on the same day.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 7gSodium: 250mgFiber: 1gSugar: 10g