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Strawberry Crunch Cheesecake Tacos
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Strawberry Crunch Cheesecake Tacos

Strawberry Crunch Cheesecake Tacos are the ultimate dessert mashup—crispy, golden taco shells filled with creamy no-bake cheesecake and topped with sweet strawberry crunch crumbles. Inspired by those nostalgic strawberry shortcake ice cream bars, this dessert delivers big flavor and fun presentation in every bite-sized taco. These handheld treats are perfect for parties, summer gatherings, or when you want to impress with something both playful and elegant. You get the crunch of a cookie taco shell, the smoothness of cheesecake filling, and a burst of strawberry flavor all in one heavenly bite. They’re as fun to make as they are to eat!
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Prep Time 20 minutes
Cook Time 10 minutes
30 minutes
Total Time 1 hour
Servings: 10
Course: Dessert
Calories: 240
Ingredients Method Notes

Ingredients
  

  • For the Taco Shells:
  • 5 small flour tortillas cut in half
  • 2 tbsp butter melted
  • 2 tbsp sugar
  • 1 tsp cinnamon
  • For the Cheesecake Filling:
  • 8 oz cream cheese softened
  • ¼ cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup whipped topping like Cool Whip or whipped cream
  • For the Strawberry Crunch Topping:
  • 10 Golden Oreo cookies
  • ¼ cup freeze-dried strawberries
  • 1 tbsp melted butter
  • Optional Garnishes:
  • Fresh strawberries diced
  • White chocolate drizzle

Method
 

  1. Preheat your oven to 375°F (190°C). Brush the halved tortillas with melted butter, then sprinkle with a mix of cinnamon and sugar.
  2. Drape each half over the edge of a baking rack to form a taco shape and bake for 8–10 minutes, or until golden and crisp. Let them cool completely on a wire rack.
  3. In a mixing bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until well combined. Gently fold in the whipped topping until the mixture is fluffy. Transfer to a piping bag and refrigerate until ready to use.
  4. In a food processor, pulse Golden Oreos and freeze-dried strawberries until they form fine crumbles. Add the melted butter and pulse once more to combine. Set aside.
  5. Pipe the cheesecake filling into each cooled taco shell. Generously spoon the strawberry crunch mixture over the top. Add diced fresh strawberries and a white chocolate drizzle if desired.
  6. Refrigerate the tacos for 20–30 minutes before serving to allow the filling to set. Serve cold for the best texture and flavor.

Notes

  • Refrigeration: Store in the fridge for up to 2 days in an airtight container. Best enjoyed fresh for that perfect crunch.
  • Make Ahead: You can prepare the filling and crunch topping in advance and assemble the tacos right before serving.
Avoid Soggy Shells: If storing for longer, keep the shells separate and fill just before serving.