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Best Strawberry Crunch Cheesecake Tacos Recipe Ever

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Indulge in a delightful twist on dessert with these Strawberry Crunch Cheesecake Tacos, featuring a crispy taco shell filled with rich no-bake cheesecake and topped with a vibrant strawberry crunch. Perfect for any gathering, these fun and delicious tacos are sure to impress!

Ingredients

  • Small flour tortillas (taco-sized)
  • Melted butter or neutral oil
  • Cinnamon sugar (about 1 tablespoon sugar to 1/2 teaspoon cinnamon)
  • Cream Cheese (softened to room temperature)
  • Powdered Sugar
  • Vanilla Extract
  • Heavy Cream (very cold)
  • Golden Oreo Cookies
  • Strawberry Gelatin Powder
  • Unsalted Butter (melted)
  • Freeze-Dried Strawberries (optional)
  • Fresh, ripe strawberries (sliced or diced)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Lightly brush both sides of your small flour tortillas with melted butter or a neutral oil. Sprinkle generously with a mixture of cinnamon sugar.
  3. To shape them into tacos, drape each tortilla over two bars of an oven rack or use aluminum foil crumpled into 'taco stands' on a baking sheet.
  4. Bake for 8-10 minutes, or until golden brown and crisp. Let them cool completely on a wire rack.
  5. In a food processor, pulse the Golden Oreo cookies until they form fine crumbs.
  6. In a medium bowl, combine the cookie crumbs with the strawberry gelatin powder and any optional crushed freeze-dried strawberries. Stir well.
  7. Pour in the melted unsalted butter and mix until the crumbs are moist and clump together slightly. Set aside.
  8. In a large bowl, using an electric mixer, beat the softened cream cheese until smooth and creamy.
  9. Gradually add the powdered sugar and vanilla extract, beating until fully incorporated.
  10. In a separate bowl, whip the cold heavy cream on high speed until stiff peaks form.
  11. Gently fold the whipped cream into the cream cheese mixture in two additions until no streaks remain.
  12. Cover the cheesecake filling and refrigerate for at least 30 minutes.
  13. Once your shells are cooled and crisp, spoon or pipe the cheesecake filling into each dessert taco shell.
  14. Arrange your fresh, sliced or diced strawberries over the cheesecake filling in each taco.
  15. Gently press the strawberry crunch topping onto both sides of the cheesecake filling.
  16. Carefully transfer the assembled tacos to a serving platter.
  17. Chill the assembled tacos for another 30 minutes to an hour before serving.

Nutrition

Keywords: Ensure your cream cheese is at room temperature for a smooth filling. For extra crispness, brush the inside of each shell with melted chocolate before filling. The strawberry crunch topping can be made ahead and stored in an airtight container.

Find it online: https://homebitesia.com/best-strawberry-crunch-cheesecake-tacos-recipe-ever/