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Strawberry Crunch Cheesecake Tacos filled with creamy cheesecake, fresh strawberries, and coated in golden cookie crumble.

Strawberry Crunch Cheesecake Tacos

5 from 1 vote
Strawberry Crunch Cheesecake Tacos are crispy cinnamon-sugar taco shells filled with fluffy no-bake cheesecake and topped with nostalgic pink strawberry crunch. Fun, easy, and visually stunning—your new favorite viral dessert!
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Prep Time 25 minutes
Cook Time 10 minutes
Chill Time 15 minutes
Total Time 50 minutes
Servings: 6 tacos
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Taco Shells
  • 6 small Flour tortillas - Substitute gluten-free or whole wheat if needed
  • 4 tablespoon Melted butter - For brushing
  • ⅓ cup Granulated sugar
  • 1 tablespoon Ground cinnamon
No-Bake Cheesecake Filling
  • 8 oz Cream cheese - Softened
  • ½ cup Powdered sugar
  • 1 teaspoon Vanilla extract
  • 1 cup Heavy whipping cream - Whipped separately
  • 2 tablespoon Sour cream - Adds tang
Strawberry Crunch Topping
  • 1 cup Golden Oreos - Crushed
  • 3 tablespoon Freeze-dried strawberry powder
  • 3 tablespoon Melted butter
  • 2 tablespoon Granulated sugar
Assembly
  • 1 cup Fresh strawberries - Diced
  • Whipped cream - For piping
  • Extra strawberry crunch - For garnish
  • Fresh mint - Optional

Equipment

  • 1 Oven (For baking cinnamon-sugar taco shells)
  • 1 Baking sheet (For setting up and cooling shells)
  • Oven racks (Used to drape tortillas into taco shapes)
  • 1 Food processor (For crunch topping)
  • 1 Electric mixer (For the cheesecake filling)
  • 1 Piping Bag (Large star tip preferred)
  • 1 Pastry brush (For melted butter)

Method
 

  1. Brush flour tortillas with melted butter, coat with cinnamon sugar, and drape over oven racks to form taco shapes. Bake at 350°F for 8–10 minutes until crispy.
  2. Pulse Oreos into crumbs, blend freeze-dried strawberries into powder, then mix with butter and sugar until sandy and clumpy.
  3. Beat cream cheese until smooth, add powdered sugar and vanilla, then fold in whipped heavy cream and sour cream until fluffy.
  4. Dice and lightly sugar strawberries, then set out shells, filling, crunch topping, and strawberries for quick assembly.
  5. Pipe cheesecake into each shell, add strawberries, then dip the top of the taco into the strawberry crunch. Optional: add crunch inside the shell for extra texture.

Nutrition

Serving: 1taco (~120 g)Calories: 330kcalCarbohydrates: 35gProtein: 4gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 240mgPotassium: 120mgFiber: 1gSugar: 23gVitamin A: 600IUVitamin C: 18mgCalcium: 60mgIron: 1.2mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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