Name: Strawberry Crunch Cheesecake Tacos
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 6 small flour tortillas; 2 tablespoons melted butter; 1/4 cup granulated sugar; 1 teaspoon ground cinnamon; 8 oz cream cheese, softened; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; 1 cup heavy whipping cream (whipped to stiff peaks); 1/2 cup Golden Oreos, crushed; 1/4 cup freeze-dried strawberries, crushed; 2 tablespoons melted butter; 1/2 cup diced fresh strawberries; Optional: whipped cream, extra crunch topping for garnish

Why You’ll Love This Recipe

I love how playful and customizable these cheesecake tacos are. The crispy taco shell contrasts perfectly with the creamy cheesecake center, and the strawberry crunch adds a nostalgic flavor that reminds me of summer treats. Whether I’m making them for a party, a birthday, or just because, they always wow everyone with their looks and flavor.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Flour tortillas (small taco size)
Butter
Graham cracker crumbs
Cream cheese
Powdered sugar
Vanilla extract
Whipped topping (or heavy cream whipped to stiff peaks)
Strawberry Jell-O powder
Golden Oreos
Freeze-dried strawberries
Fresh strawberries (optional, for garnish)

Directions

I start by making the taco shells: I brush small tortillas with melted butter, coat them in graham cracker crumbs, then bake them in the oven draped over the oven rack at 375°F (190°C) until golden and crisp.
While the shells cool, I prepare the cheesecake filling by beating cream cheese, powdered sugar, and vanilla until smooth. I fold in whipped topping to make it light and fluffy.
For the strawberry crunch, I crush Golden Oreos and freeze-dried strawberries in a food processor, then mix in strawberry Jell-O powder for that vibrant pink color and flavor.
I pipe the cheesecake filling into the cooled taco shells.
I roll or sprinkle the edges with the strawberry crunch mixture and garnish with chopped fresh strawberries or an extra swirl of whipped cream if I want to get fancy.
I chill the tacos for at least 30 minutes before serving to let everything set.

Servings and timing

This recipe makes about 8 tacos. Prep time is 20–25 minutes, with an additional 10 minutes for baking the shells and at least 30 minutes of chilling time before serving.

Variations

Sometimes I swap out the strawberry crunch for a cookies-and-cream version using chocolate cookies and crushed Oreos. I’ve also used blueberry or raspberry freeze-dried fruit with matching gelatin powder for a different fruity twist. For a tropical vibe, I’ve even added crushed pineapple into the filling and topped with coconut flakes.

Storage/reheating

I store any leftover tacos in the fridge in a covered container for up to 2 days. The shells may soften slightly, but they still taste great. I don’t reheat them—these are best served chilled. If I want to keep the shells crisp, I store the filling and shells separately and assemble right before serving.

FAQs

Can I make these tacos ahead of time?

Yes, I usually prep the filling and crunch topping ahead, and bake the shells earlier in the day. I assemble everything close to serving time to keep the tacos crisp.

What if I don’t have freeze-dried strawberries?

If I don’t have freeze-dried strawberries, I sometimes just use extra strawberry Jell-O powder mixed with crushed Golden Oreos. It still gives that sweet, nostalgic flavor.

Can I use store-bought taco shells?

I could, but I prefer making my own graham-coated shells—they have better flavor and that dessert-vibe I’m going for. Store-bought ones don’t have the same texture.

How do I keep the taco shells from getting soggy?

I make sure the shells are completely cool and crisp before adding the filling. If I’m making ahead, I store the shells separately and fill them just before serving.

Can I freeze cheesecake tacos?

I wouldn’t recommend freezing the assembled tacos since the texture of the shell and filling can change. But the cheesecake filling can be frozen separately and thawed when needed.

Conclusion

Strawberry Crunch Cheesecake Tacos are a whimsical, delicious twist on dessert that never fails to impress. I love the combination of creamy, crunchy, and fruity in every bite. Whether I’m hosting a party or just in the mood for something fun and sweet, these little tacos bring all the joy and flavor I’m craving.