Description
Strawberry Crunch Cheesecake Tacos bring together cozy seasonal baking and playful desserts, creamy cheesecake in a cinnamon-sugar taco shell, topped with strawberries and buttery crunch.
Ingredients
- 8 small flour tortillas
- 2 tbsp melted butter (for brushing shells)
- 1 tbsp sugar + 1 tsp ground cinnamon (for coating)
- 1 cup graham cracker crumbs
- ½ cup freeze-dried strawberries, crushed
- ¼ cup melted butter (for crunch topping)
- 1 (8 oz) block cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup whipped cream or stabilized whipped topping
- 1 cup fresh strawberries, finely diced
Instructions
- Preheat oven to 375°F. Brush both sides of tortillas with melted butter, sprinkle with cinnamon sugar, and drape over oven rack bars or shape using a taco rack/muffin tin. Bake for 6–8 minutes until golden and crisp. Cool completely.
- In a bowl, mix graham cracker crumbs and crushed freeze-dried strawberries. Stir in melted butter until crumbly. Set aside.
- Beat softened cream cheese with powdered sugar and vanilla until smooth. Fold in whipped cream until fluffy. Spoon into a piping bag or zip-top bag with snipped corner.
- Pipe cheesecake mixture into cooled taco shells. Top with fresh strawberries and strawberry crunch topping.
- Serve immediately or chill 15–20 minutes for best flavor.
Notes
For crisp shells, don’t overbake. Use a taco mold for shape, chill filling before assembling, and add crunch topping just before serving for texture.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Fusion