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Strawberry Crunch Cheesecake Tacos

Strawberry Crunch Cheesecake Tacos are fun, fast, and wildly satisfying dessert tacos filled with cool cheesecake filling and a delightful strawberry crunch.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Party Food
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Taco Shells
  • 12 pieces Small flour tortillas or street taco tortillas Can also use wonton wrappers for smaller tacos.
  • 4 tablespoons Unsalted butter, melted Used for brushing the tortillas.
  • 1 cup Granulated sugar Combined with cinnamon for dusting.
  • 1 teaspoon Cinnamon For dusting the taco shells.
For the Cheesecake Filling
  • 8 ounces Full-fat cream cheese, softened
  • 1 cup Powdered sugar Add more for desired sweetness.
  • 1 teaspoon Vanilla extract
  • 1 tablespoon Lemon juice Freshly squeezed to brighten the filling.
  • 1 cup Heavy cream or whipped topping Stabilized whipped cream works great.
For the Strawberry Crunch Topping
  • 1 cup Freeze-dried strawberries Provides concentrated flavor.
  • 10 pieces Vanilla sandwich cookies or shortbread cookies
  • 2 tablespoons Melted butter Helps the strawberry crunch stick together.
For Assembly
  • 1 cup Fresh strawberries, hulled and sliced For topping.
  • 1 tablespoon Warm strawberry jam Optional, for a glossy finish.
  • 1 tablespoon Caramel drizzle Optional, pairs well with strawberries.

Method
 

Prepare Taco Shells
  1. Brush small flour tortillas lightly with melted butter and dust with cinnamon sugar.
  2. Shape the tortillas over the bars of an upside-down muffin tin or a clean oven-safe rack.
  3. Bake until golden and crisp, then let them cool completely on a rack.
Make the Cheesecake Filling
  1. In a bowl, beat softened cream cheese with powdered sugar, vanilla, and lemon juice until smooth.
  2. Fold in the cold whipped cream until light and pipe-able, adjusting sweetness as desired.
  3. Chill the filling for at least 20 minutes to set.
Prepare Strawberry Crunch
  1. Pulse freeze-dried strawberries with vanilla sandwich cookies and melted butter until you get coarse crumbs.
  2. If using fresh strawberries, dice and pat dry, then mix with cookie crumbs.
Assemble Tacos
  1. Pipe or spoon the cheesecake filling into each taco shell.
  2. Top with fresh strawberry slices and sprinkle the strawberry crunch on top.
  3. Drizzle with warm strawberry jam or caramel if desired.

Notes

Work in small batches to keep taco shells crisp. Fill shells just before serving. Store unfilled shells at room temperature in an airtight container with a paper towel.