Description
Strawberry Crunch Cheesecake Tacos are a delightful and easy dessert combining creamy cheesecake filling with a crisp tortilla shell coated in a sweet strawberry crunch. These tacos are topped with a fresh strawberry glaze, making them a perfect treat for any occasion.
Ingredients
Scale
Crunch Coating
- 1 cup Golden Oreo cookies, finely crushed
- 1/4 cup freeze-dried strawberries, finely crushed
- 1/4 cup melted butter
Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
Taco Shells
- 6 large flour tortillas
- 2 tablespoons melted butter, for brushing
- 2 tablespoons granulated sugar, for sprinkling
Strawberry Topping
- 1 cup fresh strawberries, sliced
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
Instructions
- Crush Cookies and Strawberries: In a food processor, pulse the Golden Oreos until finely crushed into crumbs. Similarly, crush the freeze-dried strawberries into a fine powder using the processor or a rolling pin and resealable bag.
- Prepare Crunch Coating: Combine crushed Golden Oreo crumbs and freeze-dried strawberries in a bowl, mix thoroughly. Pour melted butter into the mixture and stir until crumbs are evenly moistened, resembling wet sand. Set aside.
- Make Cheesecake Filling: Ensure cream cheese is softened. Beat cream cheese with an electric mixer until smooth. Gradually add granulated sugar, continue beating until light and fluffy. Stir in vanilla extract and then gradually mix in heavy cream on low speed until just combined. Cover and refrigerate for at least 30 minutes.
- Prepare Taco Shells: Cut 6-inch circles from the flour tortillas using a large cookie cutter or sharp knife. Brush both sides of each circle with melted butter and sprinkle with granulated sugar. Gently fold circles in half to form taco shells, securing with toothpicks if needed.
- Bake Taco Shells: Preheat oven to 350°F (175°C). Place taco shells on a parchment-lined baking sheet and bake for 8-10 minutes until golden brown and crispy. Let cool completely on a wire rack.
- Assemble Tacos: Spoon chilled cheesecake filling into each cooled taco shell. Press the filled shells into the strawberry crunch coating so the filling is fully covered. Place assembled tacos on a plate and refrigerate for at least 15 minutes.
- Prepare Strawberry Topping: Wash, hull, and slice fresh strawberries. Combine sliced strawberries with sugar and lemon juice in a bowl and gently toss. Allow the mixture to sit for at least 15 minutes to meld flavors.
- Serve: Just before serving, spoon the strawberry topping over the strawberry crunch-coated cheesecake tacos.
Notes
- Use a cookie cutter for uniform taco shells; a sharp knife works as well.
- Ensure cream cheese is fully softened to avoid lumps in the filling.
- Freeze-dried strawberries add concentrated flavor and color to the coating.
- To secure taco shells when folding, toothpicks can be handy.
- Chill the assembled tacos well for best texture and flavor combination.
