Strawberry Crunch Cheesecake Tacos Recipe

Prep Time 20 mins
Cook Time 10 mins
Rest Time 15 mins
Total Time 45 mins
Cooking Method:
Cuisine:
Courses: , ,
Difficulty: Intermediate
Cooking Temp: 180  C
Servings: 10
Best Season: Summer, Spring
Description

These Strawberry Crunch Cheesecake Tacos combine the creamy sweetness of cheesecake with the playful crunch of dessert tacos. Golden, crispy shells are filled with rich vanilla cheesecake mousse, topped with crushed golden cookies, freeze-dried strawberries, and drizzled with strawberry sauce for a perfect balance of textures and flavors. Ideal for parties, picnics, or whenever you crave a fun and elegant dessert!

Ingredients
    For the Taco Shells:
  • 10 small flour tortillas (4–5 inches each)
  • 2 tbsp unsalted butter (melted)
  • 2 tbsp granulated sugar
  • 1 tsp ground cinnamon
    • For the Strawberry Crunch Topping:
  • 12 golden golden sandwich cookies (like Golden Oreos), crushed
  • 3 tbsp freeze-dried strawberries, crushed
  • 2 tbsp unsalted butter (melted)
    • For the Cheesecake Filling:
  • 225 g (8 oz) cream cheese (softened)
  • 1 cup heavy whipping cream (chilled)
  • 1/3 cup powdered sugar
  • 1 tsp vanilla extract
    • For the Strawberry Sauce & Garnish:
  • 1/2 cup fresh strawberries (diced)
  • 2 tbsp strawberry jam (warmed)
  • 1 tsp lemon juice
  • Fresh strawberry slices (for topping)
  • Whipped cream (optional for garnish)
Instructions
    Prepare the Taco Shells
  1. 1
    Preheat the oven to 180°C (350°F). Brush both sides of each tortilla lightly with melted butter. Mix sugar and cinnamon in a small bowl and sprinkle over the tortillas. Fold each tortilla over the oven rack bars (to create a taco shape) and bake for 8–10 minutes until golden and crisp. Allow them to cool completely on a wire rack.
    2. Make the Strawberry Crunch Topping
  2. 2
    In a medium bowl, combine crushed golden cookies, crushed freeze-dried strawberries, and melted butter. Stir until evenly coated. Spread on a tray and let it set for about 10 minutes. The mixture should be crumbly but slightly sticky.
    3. Prepare the Cheesecake Filling
  3. 3
    In a large mixing bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until creamy. In another bowl, whip the chilled heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture. Transfer the filling to a piping bag fitted with a star or round tip.
    4. Make the Strawberry Sauce
  4. 4
    In a small saucepan over medium heat, combine diced strawberries, strawberry jam, and lemon juice. Cook for 3–5 minutes until slightly thickened. Allow it to cool before using.
    5. Assemble the Tacos
  5. 5
    Pipe the cheesecake filling into each cooled taco shell, filling generously. Spoon the strawberry sauce over the filling, then sprinkle the strawberry crunch topping. Add fresh strawberry slices and a dollop of whipped cream if desired.
    6. Serve and Enjoy
  6. 6
    Serve immediately for the best texture — crispy shells and creamy filling. If making ahead, store components separately and assemble just before serving.
Note

Storage: Keep unassembled components refrigerated for up to 3 days. Once assembled, consume within 2–3 hours to maintain the shell’s crispiness.

Make-Ahead Tip: You can make the cheesecake filling and strawberry crunch topping a day ahead and refrigerate separately.

Variation: Try using chocolate sandwich cookies for a “Chocolate Strawberry Crunch” version, or swap strawberries with blueberries for a “Blueberry Cheesecake Taco.”

Keywords: strawberry crunch, cheesecake tacos, easy dessert, summer treat, kid-friendly
Read it online: https://petitepanini.com/recipe/strawberry-crunch-cheesecake-tacos-recipe/