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Strawberry Crunch Cheesecake Tacos

Crispy taco shells filled with creamy cheesecake and topped with a nostalgic strawberry crunch topping.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 6 tacos
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Taco Shells
  • 6 small flour tortillas
  • 2 tbsp unsalted butter melted
  • 3 tbsp granulated sugar
  • 1 tsp cinnamon
Cheesecake Filling
  • 250 g cream cheese softened
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy cream
Strawberry Crunch
  • 1 cup vanilla cookies crushed
  • 0.5 cup freeze-dried strawberries crushed
  • 3 tbsp butter melted

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Brush tortillas with butter, coat with sugar and cinnamon, shape and bake until crisp.
  2. Beat cream cheese, sugar, and vanilla until smooth.
  3. Whip heavy cream separately until stiff peaks form.
  4. Fold whipped cream into cream cheese mixture.
  5. Mix crushed cookies, strawberries, and butter for topping.
  6. Fill taco shells with cheesecake mixture and top with strawberry crunch.

Notes

Assemble just before serving to keep shells crispy.