Strawberry Crunch Cheesecake Taco (Printable Version)
Crispy shells meet creamy cheesecake filling with fresh strawberries and golden cookie crunch topping
# What You'll Need:
→ Taco Shells
01 - 8 small flour tortillas
02 - 2 tablespoons butter, melted
03 - 3 tablespoons granulated sugar
04 - 1 teaspoon ground cinnamon
→ Cheesecake Filling
05 - 8 oz cream cheese, softened
06 - 1/2 cup heavy cream
07 - 1/3 cup powdered sugar
08 - 1 teaspoon vanilla extract
→ Strawberry Topping
09 - 1 1/2 cups fresh strawberries, hulled and diced
10 - 2 tablespoons granulated sugar
11 - 1 teaspoon lemon juice
→ Crunch Topping
12 - 8 vanilla sandwich cookies, crushed
13 - 1/2 cup freeze-dried strawberries, crushed
14 - 2 tablespoons unsalted butter, melted
# How to Make It:
01 - Preheat oven to 375°F. Brush both sides of each tortilla with melted butter. Mix sugar and cinnamon in a shallow dish, then dredge tortillas in mixture to coat evenly.
02 - Drape tortillas over two bars of oven rack so they hang like taco shells. Bake for 8-10 minutes until golden and crisp. Cool completely before filling.
03 - Beat cream cheese until smooth. Add powdered sugar and vanilla, mixing until combined. Slowly drizzle in heavy cream while beating until light and fluffy. Refrigerate until needed.
04 - Combine diced strawberries, sugar, and lemon juice in small bowl. Let sit for 5-10 minutes to release natural juices.
05 - Mix crushed vanilla cookies, crushed freeze-dried strawberries, and melted butter until well combined and texture resembles coarse crumbs.
06 - Fill cooled taco shells with cheesecake filling using piping bag or spoon. Top generously with macerated strawberries and sprinkle with crunch topping. Serve immediately for optimal texture.
# Expert Tips:
01 -
- The contrast between warm cinnamon shells and cool cheesecake filling hits you differently than any regular dessert.
- People literally cannot stop talking about them at parties, and the assembly is easier than it looks.
02 -
- These do not sit well once assembled so fill them right before serving or the shells will get soggy.
- The taco shells can be made a day ahead and stored in an airtight container.
03 -
- Dip the edges of cooled shells in melted white chocolate before filling for extra flair and flavor.
- If your strawberries are not very sweet, add an extra tablespoon of sugar to the macerating mixture.