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Strawberry Crunch Cheesecake Tacos

Crunchy taco shells filled with creamy no-bake cheesecake filling and topped with sweet strawberry crunch topping.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 dessert tacos
Course: Dessert, Snack
Cuisine: American, Party Food
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Taco Shells
  • 8 small flour tortillas
  • 2 tbsp melted butter
  • 0.25 cup granulated sugar
  • 1 tsp cinnamon
Cheesecake Filling
  • 8 oz cream cheese softened
  • 1 cup heavy whipping cream
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup diced strawberries
Crunch Topping
  • 1 cup golden sandwich cookies crushed
  • 3 tbsp strawberry gelatin powder
  • 3 tbsp melted butter
  • 0.5 cup whipped cream for garnish

Equipment

  • Mixing bowls
  • Hand mixer
  • Baking sheet
  • Muffin tin or taco rack

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Brush tortillas with melted butter and sprinkle with cinnamon sugar.
  3. Shape tortillas into taco shells using a muffin tin or taco rack.
  4. Bake until golden and crispy, then cool completely.
  5. Beat cream cheese until smooth.
  6. Add powdered sugar and vanilla extract.
  7. Whip heavy cream until stiff peaks form and fold into cream cheese mixture.
  8. Fill cooled taco shells with cheesecake filling.
  9. Top with diced strawberries.
  10. Mix crushed cookies, strawberry gelatin powder, and melted butter.
  11. Sprinkle strawberry crunch topping generously over tacos.
  12. Garnish with whipped cream and chill briefly before serving.

Notes

For extra flavor, drizzle white chocolate over the tacos before serving. Best assembled shortly before eating for maximum crunch.