These Strawberry Crunch Cheesecake Tacos are a fun and creative dessert that combines crunchy taco shells with creamy cheesecake filling and a sweet strawberry crunch topping. The blend of textures and flavors makes this recipe a crowd-pleaser and a refreshing twist on a classic cheesecake.

Why You’ll Love This Recipe

I like how this recipe takes something as ordinary as a taco and transforms it into a dessert that feels special. I put together creamy, tangy cheesecake filling with a crisp shell, and the strawberry crunch adds that nostalgic strawberry shortcake ice cream vibe. I love that it’s playful yet elegant enough to serve at gatherings. It’s also versatile, so I can switch up flavors depending on the occasion.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

→ Taco Shells

• 5 large flour tortillas

• 1 tablespoon unsalted butter, melted

• 13 ounces white chocolate

• Strawberry crunch

→ Cheesecake Filling

• 8 ounces cream cheese, softened

• 1 cup heavy whipping cream

• ½ cup powdered sugar

• 1 teaspoon vanilla extract

→ Strawberry Crunch Topping

• 15 golden Oreos, crushed

• 3 tablespoons freeze-dried strawberries, crushed

• 2 tablespoons unsalted butter, melted

Directions

1. Preheat the oven to 350°F (175°C).

2. Cut the tortillas into smaller circles using a large cookie cutter. Brush each circle lightly with melted butter.

3. Drape the tortillas over the bars of an upside-down muffin tin to create a taco shell shape. Bake for 10–12 minutes until golden and crisp. Let cool completely.

4. Melt the white chocolate and dip the edges of the cooled taco shells into it. Immediately coat with the prepared strawberry crunch topping. Set aside to harden.

5. In a mixing bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla, then mix until combined.

6. In a separate bowl, whip the heavy cream until stiff peaks form. Fold it gently into the cream cheese mixture to create the cheesecake filling.

7. Spoon or pipe the filling into each taco shell.

8. Sprinkle additional strawberry crunch topping on top before serving.

Servings and timing

This recipe makes about 10 dessert tacos. I usually need 30 minutes to prepare the components and about 10–12 minutes for baking the shells. Overall, I can have these ready to serve in about 45 minutes.

Variations

I sometimes use chocolate tortillas or chocolate-dipped shells for a richer version. I’ve also swapped the strawberry crunch for crushed Oreos or graham cracker crumbs with caramel drizzle. For a fruity twist, I like to add blueberry or raspberry freeze-dried fruit instead of strawberries.

Storage/Reheating

I store the taco shells separately in an airtight container at room temperature for up to 2 days. The cheesecake filling keeps well in the refrigerator for up to 3 days. I never assemble the tacos until I’m ready to serve, because the shells can get soggy. If I need to make them ahead, I keep everything separate and put them together right before eating.

FAQs

Can I make these cheesecake tacos ahead of time?

I can prepare the filling and shells in advance, but I wait to assemble them until serving so the shells stay crisp.

What can I use instead of white chocolate for dipping the shells?

I sometimes use milk chocolate or dark chocolate. Candy melts also work well and come in different colors for fun variations.

Can I make the shells gluten-free?

Yes, I use gluten-free tortillas and follow the same steps. They bake up just as crisp.

How do I crush the strawberry crunch topping?

I put the Oreos and freeze-dried strawberries in a food processor and pulse until crumbly, or I crush them in a zip-top bag with a rolling pin.

Can I freeze these cheesecake tacos?

I don’t recommend freezing them fully assembled, but I can freeze the cheesecake filling separately and thaw it in the fridge before using.

Conclusion

I love how these Strawberry Crunch Cheesecake Tacos combine creamy, crunchy, and fruity elements all in one bite. They’re playful, easy to customize, and always impress guests. Every time I make them, I end up with empty plates and requests for more.

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