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Strawberry Crunch Cheesecake Tacos Recipe
Emily

Strawberry Crunch Cheesecake Tacos

These strawberry crunch cheesecake tacos feature crispy cinnamon-sugar tortilla shells filled with creamy cheesecake filling, juicy strawberries, and a crunchy strawberry topping. A fun and delicious twist on classic cheesecake!
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Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Servings: 6 tacos
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large flour tortillas (cut into small rounds)
  • 2 tbsp unsalted butter, melted
  • 2 tbsp sugar
  • 1 tsp cinnamon
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy cream, whipped
  • 1 cup diced fresh strawberries
  • 1 cup strawberry crunch topping (mix crushed Golden Oreos + freeze-dried strawberries)

Equipment

  • cookie cutter
  • Oven
  • Mixing bowls
  • Hand mixer or stand mixer
  • piping bag or spoon

Method
 

  1. Preheat oven to 375°F (190°C). Cut tortillas into small circles with a cookie cutter. Brush both sides with melted butter, coat in cinnamon-sugar, and drape over oven rack bars. Bake 5–7 minutes until golden and crispy. Cool completely.
  2. Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped cream until creamy and combined.
  3. Pipe or spoon cheesecake filling into cooled taco shells. Top with diced strawberries and strawberry crunch topping.
  4. Chill for 10–15 minutes before serving for best results.

Notes

For variety, try using blueberries or raspberries instead of strawberries. You can also make the shells ahead of time and store them in an airtight container. Chill the filled tacos before serving for the best flavor and texture.