Description
Indulge in the delightful combination of creamy cheesecake filling, fresh strawberries, and a crunchy topping, all nestled in a crispy, cinnamon-sugar dusted tortilla shell. These Strawberry Crunch Cheesecake Tacos are a fun and delicious twist on traditional cheesecake.
Ingredients
Scale
Tortilla Shells:
- 6 small flour tortillas
- 2 tbsp butter, melted
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
Toppings:
- 1 cup diced fresh strawberries
- 1 cup Golden Oreos, crushed
- 1/2 cup freeze-dried strawberries, crushed
Instructions
- Prepare Tortilla Shells: Preheat oven to 375°F. Brush tortillas with melted butter, coat with cinnamon-sugar mixture, shape over molds, and bake until crisp.
- Make Cheesecake Filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Whip heavy cream separately, then fold into cream cheese mixture.
- Prepare Topping: Combine crushed Oreos and freeze-dried strawberries.
- Assemble Tacos: Fill taco shells with cheesecake filling, top with fresh strawberries, and sprinkle with crunch topping.
- Serve: Enjoy immediately!
Notes
- For a shortcut, use pre-made taco shells or waffle cones.
- The crunch topping can be made ahead and stored in an airtight container for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake taco
- Calories: 390
- Sugar: 28 g
- Sodium: 240 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 75 mg
