Description
Strawberry Crunch Cheesecake Tacos are a delightful dessert featuring crispy, buttery flour tortillas coated with a crunchy strawberry-graham crumb mixture, filled with a creamy no-bake cheesecake filling, and topped with fresh strawberries and an optional strawberry glaze. This fun and easy-to-make treat combines the flavors of fresh berries and rich cheesecake with a satisfying crunch, perfect for parties or a sweet snack.
Ingredients
Scale
For the Taco Shells
- 6 small flour tortillas
- 2 tablespoons butter, melted
- 1/2 cup graham cracker crumbs
- 1/4 cup freeze-dried strawberries, crushed
- 1 tablespoon sugar
For the Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Toppings
- 1 cup fresh strawberries, diced
- Optional strawberry syrup or glaze for drizzling
Instructions
- Prepare the Taco Shells: Preheat the oven to 375°F (190°C). Lightly brush both sides of each flour tortilla with melted butter to ensure the crumb mixture sticks and adds flavor. In a shallow bowl, combine graham cracker crumbs, crushed freeze-dried strawberries, and sugar, mixing well to evenly distribute all ingredients.
- Coat the Tortillas: Press each buttered tortilla gently into the crumb mixture, coating both sides thoroughly so the crumbs stick to create a crunchy exterior once baked. This adds texture and strawberry flavor to the shell.
- Shape and Bake the Shells: Drape each coated tortilla over two bars of an inverted muffin tin to shape them into taco shells. Bake in the preheated oven for 8 to 10 minutes, or until the shells turn golden brown and crisp. Remove them carefully and let them cool completely to maintain their crispy texture.
- Make the Cheesecake Filling: While the shells cool, in a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. In a separate chilled bowl, whip the heavy cream until stiff peaks form, then gently fold the whipped cream into the cream cheese mixture to create a light and fluffy no-bake cheesecake filling.
- Assemble the Tacos: Once the taco shells have cooled, spoon or pipe the cheesecake filling generously into each shell. Top them evenly with diced fresh strawberries for added freshness and color. For extra sweetness and visual appeal, drizzle optional strawberry syrup or glaze over the top before serving.
- Serve and Store: Serve the strawberry crunch cheesecake tacos chilled for the best taste and texture. If preparing in advance, store the filled tacos in the refrigerator for up to 2 days, but add fresh strawberries just before serving to keep the shells crisp and prevent sogginess.
Notes
- For a quicker option, use pre-made whipped topping instead of fresh whipped cream.
- Store filled tacos in the refrigerator for up to 2 days; add fresh fruit just before serving to avoid soggy shells.
- Freeze-dried strawberries add intense flavor and crunch to the coating but can be substituted with finely chopped dried strawberries if unavailable.
- Use small flour tortillas for easy shaping and serving.
- Handle the baked shells gently as they are delicate and can break easily.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 310
- Sugar: 18g
- Sodium: 220mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
