Description
A fun and fruity twist on dessert tacos, filled with creamy cheesecake and coated in sweet strawberry crunch—perfect for parties or summer treats.
Ingredients
For the Taco Shells:
6 small flour tortillas
2 tablespoons melted butter
1/4 cup granulated sugar
1 teaspoon ground cinnamon
For the Cheesecake Filling:
8 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream (whipped to stiff peaks)
For the Strawberry Crunch Topping:
1/2 cup Golden Oreos, crushed
1/4 cup freeze-dried strawberries, crushed
2 tablespoons melted butter
For Assembly:
1/2 cup diced fresh strawberries
Optional: whipped cream, extra crunch topping for garnish
Instructions
Preheat oven to 375°F (190°C).
Cut tortillas into small taco-sized circles (using a large cookie cutter if needed).
Brush each side with melted butter, then coat in cinnamon sugar mixture.
Drape over oven rack bars or place between muffin tin cups to form taco shapes.
Bake for 8–10 minutes, until golden and crisp. Let cool completely.
In a bowl, beat softened cream cheese, powdered sugar, and vanilla until smooth.
Fold in whipped cream gently to create a fluffy cheesecake filling.
In a separate bowl, mix crushed Golden Oreos, freeze-dried strawberries, and melted butter to create the strawberry crunch.
Once taco shells are cool, dip the rims in extra melted butter and coat with strawberry crunch topping.
Pipe or spoon cheesecake filling into each taco shell.
Top with diced strawberries, more crunch topping, and whipped cream if desired.
Notes
You can make the taco shells and cheesecake filling ahead of time for easy assembly.
Substitute Golden Oreos with vanilla wafers if needed.
For a shortcut, use store-bought whipped topping instead of whipped cream.
Great for Valentine’s Day, birthdays, baby showers, or summer BBQs.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking, No-Bake
- Cuisine: American
