Description
These Strawberry Crunch Cheesecake Tacos combine crispy fried flour tortillas coated in a sweet strawberry crunch crumble with a luscious, creamy cheesecake filling. Topped with fresh strawberries and optional strawberry sauce, they offer a delightful mix of textures and flavors perfect for a fun dessert or special treat.
Ingredients
Scale
Taco Shells and Crumble
- 6 small flour tortillas
- Oil for frying (about 2 cups)
- 15 Golden Oreos, crushed
- 3 tbsp freeze-dried strawberries, crushed
- 3 tbsp melted butter
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
Toppings
- Fresh strawberries, sliced
- Strawberry sauce (optional)
Instructions
- Make the Strawberry Crunch Crumble: In a bowl, combine the crushed Golden Oreos, crushed freeze-dried strawberries, and melted butter. Mix until the crumble sticks together and set aside.
- Fry the Taco Shells: Heat oil in a deep skillet over medium heat until shimmering and hot.
- Shape and Fry Tortillas: Carefully fry each tortilla one at a time, shaping them into a taco shell form as they cook. Fry until golden brown and crispy on both sides.
- Drain Excess Oil: Remove the fried taco shells from the oil and drain them on paper towels to remove excess oil.
- Coat with Crumble: While the taco shells are still warm, press the strawberry crunch crumble all over the shells to coat them thoroughly.
- Prepare Cheesecake Filling: In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.
- Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form.
- Combine Filling: Gently fold the whipped cream into the cream cheese mixture carefully until fully combined into a smooth, fluffy cheesecake filling.
- Assemble the Tacos: Pipe or spoon the cheesecake filling evenly into each prepared taco shell.
- Add Toppings: Top each taco with fresh sliced strawberries and drizzle with strawberry sauce if desired.
- Serve Immediately: Serve these deliciously crunchy and creamy strawberry cheesecake tacos right away for the best texture and flavor.
Notes
- Use medium heat for frying to ensure the tortillas cook evenly without burning.
- Work carefully when shaping tortillas into taco shells so they hold their shape while frying.
- For a crispier shell, drain well on paper towels before coating with crumble.
- Freeze-dried strawberries add intense flavor and crunch to the crumble—fresh strawberries won’t work as a crumble ingredient.
- The cheesecake filling is best consumed fresh but can be refrigerated for up to 1 day before assembling.
- Strawberry sauce is optional but complements the dish nicely with added fruitiness.
- Make sure cream cheese is softened to avoid lumps in the filling.
