Description
These Irresistible Strawberry Crunch Cheesecake Tacos Delight combine a crispy cinnamon sugar taco shell with a creamy no-bake cheesecake filling, topped with sweet strawberry pie filling and a crunchy freeze-dried strawberry and Golden Oreo topping. Perfect for a fun summer dessert that’s both visually appealing and delicious.
Ingredients
Scale
For the Taco Shells
- 6 small flour tortillas
- Nonstick cooking spray
- 1 tablespoon cinnamon sugar
- 1 cup crushed Golden Oreos
- 1 tablespoon unsalted butter, melted
For the Cheesecake Filling
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Toppings
- 1/2 cup strawberry pie filling
- 1/2 cup crushed freeze-dried strawberries
- 1/4 cup crushed Golden Oreos
- Fresh strawberries, sliced (optional for garnish)
Instructions
- Prepare the Taco Shells: Preheat your oven to 375°F (190°C). Cut the flour tortillas into circles using a round cookie cutter or a wide-mouth glass. Lightly spray both sides of each tortilla circle with nonstick cooking spray, then coat them evenly with cinnamon sugar. Drape the tortillas upside down over the bars of an oven-safe rack or a muffin tin to shape them like tacos.
- Bake the Shells: Place the shaped tortillas in the oven and bake for 8–10 minutes until they are crisp. Once baked, carefully remove them and allow to cool completely so they hold their shape and crunch.
- Make the Oreo Crust Mixture: In a small bowl, mix 1 cup of crushed Golden Oreos with the melted butter until combined. Set this mixture aside; it will be used for the cheesecake taco base layer.
- Whip the Cream: In a mixing bowl, beat the heavy whipping cream until stiff peaks form. This will add airy lightness to the cheesecake filling.
- Prepare the Cheesecake Filling: In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. Gently fold in the whipped cream, ensuring the mixture remains light and fluffy.
- Assemble the Tacos: Spoon or pipe the cheesecake mixture evenly into each cooled taco shell. Add a spoonful of strawberry pie filling on top of the cheesecake layer to add sweetness and fruity flavor.
- Add the Crunchy Topping: In another bowl, combine the crushed freeze-dried strawberries with 1/4 cup crushed Golden Oreos. Sprinkle this strawberry crunch topping over each stuffed taco for added texture and flavor.
- Garnish and Serve: Garnish each taco with fresh sliced strawberries if desired. Serve immediately for best texture or chill until ready to enjoy.
Notes
- For an extra crunch, add chopped nuts such as pecans or almonds to the topping.
- Drizzle melted white chocolate over the assembled tacos for a decadent touch.
- You can substitute graham crackers for Golden Oreos in the crust for a different flavor base.
- Make sure to cool the taco shells completely before filling to prevent sogginess.
