Strawberry Crunch Cheesecake Tacos

Strawberry Crunch Cheesecake Tacos turn simple flour tortillas into golden, crisp dessert shells packed with silky cheesecake filling, fresh strawberries, and a nostalgic strawberry shortcake–style crunch. They look like bakery treats but come together quickly, making them perfect for parties, summer gatherings, or anytime you want a fun handheld twist on classic cheesecake.​

Ingredients

For the cinnamon‑sugar taco shells

• 10–12 small flour tortillas (street‑taco size)
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 cup unsalted butter, melted​

For the cheesecake filling

• 8 oz cream cheese, softened
• 3/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream, cold​

For the strawberry crunch topping

• 20 Golden Oreo cookies, crushed to coarse crumbs
• 3 oz strawberry gelatin powder (dry, from a box)
• 2 tablespoons unsalted butter, melted​

For the strawberry topping

• 1 1/2 cups fresh strawberries, diced or sliced
• 2 tablespoons granulated sugar​

These quantities will comfortably fill about 10–12 dessert tacos, depending on how generously each shell is packed.​

How to Make the Taco Shells

The shells start as plain tortillas and bake into crisp, cinnamon‑sugar taco shells that taste like a cross between a churro and a sugar cone.​

1. Preheat the oven to 375°F (190°C).
2. In a shallow bowl, mix the granulated sugar and cinnamon.
3. Lightly brush both sides of each tortilla with melted butter.
4. Press each buttered tortilla into the cinnamon‑sugar mixture, coating both sides thoroughly. Shake off any excess.​
5. To shape the tacos, drape each tortilla over two bars of an upside‑down muffin tin or over the bars of the oven rack so it hangs like a taco shell.
6. Bake for 6–8 minutes, or until the tortillas are golden and crisp. Carefully remove and let cool completely in their curved shape.​

Fully cooling the shells before filling is important; warm shells can soften the cheesecake mixture and lose their crunch faster.​

How to Make the Strawberry Crunch

The strawberry crunch layer mimics the coating on classic strawberry shortcake ice cream bars, adding color and texture outside or on top of the tacos.​

1. Crush the Golden Oreos in a food processor or sealed bag until you have coarse crumbs with some small chunks remaining.
2. Transfer crumbs to a bowl and stir in the dry strawberry gelatin powder.
3. Pour in the melted butter and toss until all the crumbs are evenly coated and take on a bright pink color.​

Set this mixture aside; you’ll use it to coat the outside of the shells or sprinkle over the filled tacos for added crunch.​

Preparing Strawberries and Cheesecake Filling

Macerated strawberries

1. Combine the diced or sliced strawberries with 2 tablespoons of sugar in a small bowl.
2. Stir and let stand for about 15 minutes. The sugar will draw out juices and create a light syrup that intensifies the berry flavor.​

Cheesecake filling

1. In a mixing bowl, beat the softened cream cheese until completely smooth and free of lumps.
2. Add the powdered sugar and vanilla; beat again until creamy and slightly fluffy.
3. In a separate chilled bowl, whip the heavy cream to stiff peaks.
4. Gently fold the whipped cream into the cream cheese mixture in two or three additions until you have a thick, mousse‑like filling.​

Folding, rather than beating, helps keep the filling light and pipeable while still tasting like classic cheesecake.​

Assembling Strawberry Crunch Cheesecake Tacos

1. If you’d like your shells fully coated, lightly brush the outside with a bit more melted butter (or white chocolate, if you want a sturdier base), then roll or press the shells in the strawberry crunch mixture. Let set on parchment.​
2. Transfer the cheesecake filling to a piping bag fitted with a large round or star tip, or use a spoon.
3. Pipe or spoon the cheesecake filling into each cooled taco shell, filling about two‑thirds full.
4. Top the filling with a spoonful of the macerated strawberries, letting some juice drip slightly down the sides for that dramatic look.
5. Generously sprinkle strawberry crunch over the strawberries, pressing gently so it adheres.​
6. Arrange the tacos on a tray and refrigerate for at least 30 minutes before serving. This brief chill helps the filling firm up and lets the flavors meld while keeping the shells relatively crisp.​

For an extra bakery‑style finish, pipe a little whipped cream at the open edges and garnish with additional fresh strawberry slices.​

Continue to the next page to reveal more tips and tricks