Description
These irresistible Strawberry Crunch Cheesecake Tacos feature crispy fried flour tortillas filled with a luscious, creamy cheesecake and coated in a vibrant, crunchy strawberry crumble. They’re a fun, unique, and absolutely show-stopping dessert that promises a burst of flavor and texture in every bite.
Ingredients
Scale
- For the Taco Shells:12 small (6-inch) flour tortillas
- 2–3 cups neutral oil for frying (vegetable, canola, or peanut oil)
- For the Cheesecake Filling:16 oz (450g) brick cream cheese, softened
- 1/2 cup (100g) granulated sugar
- 1 tsp pure vanilla extract
- For the Strawberry Crunch:1 — 15.3 oz package (approx. 24 cookies) Golden Oreos or vanilla sandwich cookies
- 1.2 oz (34g) freeze-dried strawberries
- 1/4 cup (56g) unsalted butter, melted
- Optional: 1-2 drops pink or red gel food coloring
- Optional Decorations:Sprinkles
Instructions
- Step 1: Prepare Cheesecake Filling: In a large bowl, beat softened cream cheese until smooth. Gradually add sugar and vanilla, beating until just combined. Chill for at least 30 minutes.
- Step 2: Make Strawberry Crunch: In a food processor, pulse Golden Oreos into fine crumbs. Separately, pulse freeze-dried strawberries into powder. Combine crumbs, strawberry powder, and melted butter. Mix well. If desired, add food coloring. Bake at 325°F (160°C) for 8-10 minutes, then cool completely.
- Step 3: Fry Taco Shells: Heat oil to 350°F (175°C). Fry tortillas one at a time, folding gently with tongs into a taco shape, until golden and crisp (1-2 minutes per side). Drain on paper towels and cool completely.
- Step 4: Assemble Tacos: Fill each cooled taco shell with chilled cheesecake filling (use a piping bag or spoon). Gently dip the filled portion of each taco into the cooled strawberry crunch, ensuring even coating.
- Step 5: Chill for Perfection: Arrange assembled tacos on a plate and refrigerate for at least 1-2 hours before serving to allow the filling to set and flavors to meld.
- Prep Time: 30 mins
- Cook Time: 20 mins