Strawberry Crunch Cheesecake Tacos
Strawberry Crunch Cheesecake Tacos are playful, handheld dessert tacos with crispy butter-brushed tortilla shells dipped in white chocolate and coated in strawberry crunch, filled with a fluffy cheesecake cream. They’re fun, elegant, and bursting with texture.
- Prep Time: 30 minutes
- Cook Time: undefined
- Total Time: 45 minutes
- Yield: 10 dessert tacos
- Category: Dessert
- Method: Baking and No‑Bake Filling
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Shells:
- 5 large flour tortillas
- 1 tablespoon unsalted butter, melted
- 13 ounces white chocolate, melted (for dipping)
- Strawberry crunch topping (see below)
- 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
Instructions
- Preheat oven to 350°F (175°C).
- Use a round cutter to trim tortillas into circles. Lightly brush with melted butter.
- Drape circles over inverted muffin tin bars to form taco shells. Bake 10–12 minutes until golden and crisp. Let cool completely.
- Dip the edges of cooled shells into melted white chocolate, then immediately into the strawberry crunch mixture. Set aside to harden.
- In a bowl, beat cream cheese until smooth. Add powdered sugar and vanilla; mix well. In a separate bowl, whip heavy cream to stiff peaks, then fold gently into cream cheese mixture for a light cheesecake filling.
- Spoon or pipe filling into each shell. Top with extra strawberry crunch before serving.
Notes
- Substitute white chocolate with milk, dark chocolate, or candy melts for variety.
- Try chocolate tortillas or shells dipped in chocolate for extra indulgence.
- Swap strawberry crunch for crushed Oreos, graham crackers, berry mix, or other crushed cookies.
- Assemble just before serving to keep shells crisp—store separately if prepping ahead.
- Use gluten-free tortillas to make it gluten-sensitive friendly.
Nutrition
- Serving Size: 1 taco (estimated from similar dessert taco recipes)
- Calories: Approximately 250 kcal
- Sugar: undefined
- Sodium: undefined
- Fat: 12g
- Saturated Fat: undefined
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 30g
- Fiber: undefined
- Protein: 4g
- Cholesterol: undefined
