Description
Strawberry Crunch Cheesecake Tacos are a delightful and easy-to-make dessert featuring creamy cheesecake filling inside crispy sugar-coated flour tortilla shells, finished with a crunchy strawberry and Oreo coating and a fresh, sweet strawberry topping.
Ingredients
Scale
Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
Strawberry Crunch Coating
- 1 cup Golden Oreo cookies, finely crushed
- 1/4 cup freeze-dried strawberries, finely crushed
- 1/4 cup melted butter
Taco Shells
- 6 large flour tortillas
- 2 tablespoons melted butter, for brushing
- 2 tablespoons granulated sugar, for sprinkling
Strawberry Topping
- 1 cup fresh strawberries, sliced
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
Instructions
- Crush Golden Oreos: In a food processor, pulse the Golden Oreos until finely crushed into crumbs. Alternatively, place cookies in a resealable bag and crush with a rolling pin until no large chunks remain.
- Crush Freeze-Dried Strawberries: Using a food processor or rolling pin in a resealable bag, crush freeze-dried strawberries into a fine powder.
- Mix Crunch Coating: In a medium bowl, combine the crushed Oreo crumbs and crushed freeze-dried strawberries for an even blend of color and flavor.
- Add Butter to Coating: Pour melted butter over the crumb mixture and stir until all crumbs are evenly moistened, resembling wet sand. Set aside.
- Soften Cream Cheese: Ensure cream cheese is softened to room temperature for smooth mixing.
- Prepare Cheesecake Filling: Beat the cream cheese with an electric mixer until smooth, gradually add granulated sugar and continue beating until light and fluffy.
- Add Vanilla: Stir in vanilla extract until fully incorporated.
- Incorporate Heavy Cream: Gradually add heavy cream at low mixer speed and mix until just combined.
- Chill Filling: Cover with plastic wrap and refrigerate the cheesecake filling for at least 30 minutes to firm up.
- Cut Tortillas: Use a large cookie cutter (6-8 inches) or knife to cut circles from flour tortillas.
- Butter and Sugar Tortillas: Brush both sides of each tortilla circle with melted butter, then sprinkle evenly with granulated sugar.
- Shape Taco Shells: Fold each tortilla circle in half to form a taco shell shape, securing edges with toothpicks if necessary.
- Bake Shells: Preheat oven to 350°F (175°C). Place taco shells on parchment-lined baking sheet and bake for 8-10 minutes until golden and crispy.
- Cool Shells: Remove from oven and cool completely on a wire rack.
- Fill Tacos: Spoon chilled cheesecake filling into each cooled taco shell.
- Coat with Strawberry Crunch: Press the filled shells gently into the strawberry crunch coating, covering the cheesecake filling completely.
- Chill Assembled Tacos: Place tacos on a plate or tray and refrigerate for at least 15 minutes.
- Prepare Strawberry Topping: Hull and slice fresh strawberries. In a bowl, combine sliced strawberries, granulated sugar, and lemon juice, tossing gently.
- Let Strawberry Mixture Marinate: Allow strawberry topping to sit at least 15 minutes to meld flavors.
- Serve: Spoon the strawberry topping over the cheesecake tacos just before serving for a fresh and vibrant finish.
Notes
- Ensure cream cheese is fully softened for smooth cheesecake filling.
- If you don’t have a food processor, use a rolling pin and resealable bags to crush cookies and freeze-dried strawberries.
- To maintain taco shape while baking, secure edges of folded tortillas with toothpicks.
- Freeze-dried strawberries add concentrated flavor, but can be replaced with finely chopped freeze-dried raspberries or strawberries if unavailable.
- Store assembled tacos in the refrigerator and consume within 24 hours for best freshness.
- Use fresh ripe strawberries for the topping to balance the creamy cheesecake and crunchy shell.
