Oh, now we’re talking dessert heaven on a taco shell! Here’s a recipe for Strawberry Crunch Cheesecake Tacos—crispy, creamy, fruity, and crunchy all in one bite.
🍓 Strawberry Crunch Cheesecake Tacos
Serves: 4–6 | Prep: 20 min | Chill: 1 hour
Ingredients
Taco Shells
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6 small flour tortillas
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2 tbsp butter, melted
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2 tbsp sugar
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1 tsp cinnamon
Cheesecake Filling
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8 oz cream cheese, softened
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½ cup powdered sugar
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½ tsp vanilla extract
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¼ cup heavy cream (whipped to soft peaks)
Strawberry Crunch Topping
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1 cup fresh strawberries, diced
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¼ cup graham cracker crumbs
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2 tbsp chopped nuts (optional, like pecans or almonds)
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1–2 tbsp honey or sugar, optional
Instructions
1. Make the Taco Shells
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Preheat oven to 350°F (175°C).
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Brush tortillas lightly with melted butter.
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Sprinkle cinnamon sugar over each.
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Drape tortillas over the bars of the oven rack or use a taco mold.
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Bake 8–10 minutes until crispy. Cool completely—they’ll harden as they cool.
2. Prepare the Cheesecake Filling
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Beat cream cheese, powdered sugar, and vanilla until smooth.
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Gently fold in whipped cream.
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Chill for 10–15 minutes to firm slightly.
3. Assemble the Tacos
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Spoon cheesecake filling into each shell.
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Top with diced strawberries.
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Sprinkle graham cracker crumbs and nuts.
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Drizzle with honey if desired.
Tips for Extra Crunch & Flavor
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Freeze shells for 5 minutes before baking—they’ll crisp better.
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Use macerated strawberries (toss strawberries with a little sugar for 10 minutes) for juicier sweetness.
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Drizzle melted chocolate or strawberry sauce over the top for show-stopping presentation.
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Serve immediately or keep chilled for 1–2 hours; shells may soften if left too long.
These are perfect for summer parties, Valentine’s Day, or anytime you want a playful, creamy dessert taco.
If you want, I can also make a mini version for bite-sized parties or a lighter version with Greek yogurt filling.