Strawberry Crunch Cheesecake Tacos

Strawberry Crunch Cheesecake Tacos

Sweet, crunchy, and creamy, these Strawberry Crunch Cheesecake Tacos are a fun dessert twist inspired by strawberry shortcake ice cream bars. They’re perfect for parties, special occasions, or anytime you want an eye-catching treat.

Ingredients

Taco Shells

• 6–8 small flour tortillas

• 2 tablespoons melted butter

• ¼ cup granulated sugar

• 1 teaspoon ground cinnamon (optional)

Cheesecake Filling

• 8 oz (225 g) cream cheese, softened

• ½ cup powdered sugar

• 1 teaspoon vanilla extract

• 1 cup cold heavy whipping cream

Strawberry Crunch Topping

• 1 cup golden sandwich cookies, crushed

• ½ cup strawberry wafer cookies, crushed

• 3 tablespoons melted butter

Extras

• Fresh strawberries, chopped

• Strawberry sauce or glaze (optional)

Instructions

1. Make the Taco Shells
   Preheat oven to 375°F (190°C). Brush tortillas with melted butter and sprinkle with sugar (and cinnamon if using).
   Drape tortillas over oven racks or taco molds to form shells. Bake for 8–10 minutes until golden and crisp. Let cool.

2. Prepare the Cheesecake Filling
   Beat cream cheese until smooth. Add powdered sugar and vanilla; mix well.
   In a separate bowl, whip heavy cream to stiff peaks, then gently fold into the cream cheese mixture.

3. Make the Strawberry Crunch
   Mix crushed cookies with melted butter until crumbly.

4. Assemble the Tacos
   Pipe or spoon cheesecake filling into cooled taco shells.
   Sprinkle generously with strawberry crunch topping.

5. Finish & Serve
   Top with fresh strawberries and drizzle with strawberry sauce if desired. Serve immediately or chill briefly before serving