Name: Strawberry Crunch Cheesecake Tacos
Prep time: 20 min
Cook time: 10 min
Total time: PT-489356H32M40S
Cuisine: American
Ingredients: 10–12 small flour tortillas (taco or street taco size); ¼ cup granulated sugar; 1 tsp cinnamon; ¼ cup melted butter; 8 oz cream cheese, softened; ½ cup powdered sugar; 1 tsp vanilla extract; 1 cup heavy cream or 1½ cups whipped topping; 1 cup strawberry pie filling or 1 cup diced fresh strawberries; 10 Golden Oreos or vanilla sandwich cookies; ⅓ cup freeze-dried strawberries; 2–3 tbsp melted butter (for crunch topping)

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Strawberry Crunch Cheesecake Tacos are one of my most playful and delicious dessert creations. They’re fun to assemble, even more fun to eat, and combine everything I love: crispy shells, creamy cheesecake filling, juicy strawberries, and that nostalgic strawberry crunch topping that reminds me of ice cream bars. These dessert tacos are perfect for parties, summer gatherings, or anytime I want to make something sweet that looks as good as it tastes.

Why You’ll Love This Recipe

I love this recipe because it’s creative, no-bake (aside from the shells), and always gets a big reaction when I serve it. The textures are unbeatable — the crisp taco shell, the smooth cheesecake, and the crunchy topping all in one bite. The strawberry flavor is fresh and sweet without being too heavy. And I can prep everything ahead and assemble when I’m ready to serve, which makes things easy when I’m hosting.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

small flour tortillas (taco or street taco size)
granulated sugar + cinnamon (for coating the shells)
butter, melted (for brushing the shells)
cream cheese, softened
powdered sugar
vanilla extract
heavy cream or whipped topping
strawberry pie filling or diced fresh strawberries
Golden Oreos or vanilla sandwich cookies
freeze-dried strawberries
melted butter (for crunch topping)

Directions

I start by preheating the oven to 375°F (190°C).
I brush both sides of the tortillas with melted butter, then dip or sprinkle them with cinnamon sugar.
I drape the tortillas over the bars of an upside-down muffin tin to form taco shapes, then bake them for 8–10 minutes until golden and crisp. I let them cool completely.
For the cheesecake filling, I beat cream cheese, powdered sugar, and vanilla until smooth. Then I fold in whipped cream or whipped topping until light and fluffy.
For the strawberry crunch topping, I crush Golden Oreos and freeze-dried strawberries in a food processor, then stir in melted butter until crumbly.
I pipe or spoon the cheesecake filling into each cooled taco shell.
I add a spoonful of strawberry pie filling or fresh strawberries on top.
I finish by sprinkling each taco with the strawberry crunch topping and chill for 15–30 minutes before serving.

Servings and Timing

This recipe makes about 10–12 mini dessert tacos. It takes me around 20 minutes to prep and 10 minutes to bake the shells, so they’re ready in about 30–35 minutes.

Variations

Sometimes I use different fillings like blueberry or cherry pie filling, or I flavor the cheesecake with lemon zest or almond extract. If I want something lighter, I use Greek yogurt in place of some of the cream cheese. For the crunch topping, I’ve swapped in shortbread cookies or even graham crackers for a different texture. I’ve also made mini versions with wonton wrappers for bite-sized dessert tacos.

Storage/Reheating

I store the shells separately in an airtight container at room temperature for up to 2 days. The cheesecake filling keeps in the fridge for 3–4 days. Once assembled, I serve them within a few hours so the shells stay crisp. I don’t freeze them, since the shells lose their crunch and the filling can separate.

FAQs

Can I make these tacos ahead of time?

I prepare all the components ahead, but I assemble them right before serving to keep the shells crisp.

What’s the best way to shape the shells?

I drape them over the bottom side of a muffin tin or wedge them between the cups — they hold a nice taco shape after baking.

Can I use store-bought taco shells?

Yes, if I find dessert-style or plain mini taco shells, I use them for convenience — just skip the baking step.

How do I crush the cookies and strawberries for the topping?

I pulse them in a food processor until crumbly. If I don’t have one, I put them in a zip-top bag and crush with a rolling pin.

Can I use other types of fruit?

Absolutely — I’ve used raspberries, mango, or even banana slices, depending on the season and what I have.

Conclusion

Strawberry Crunch Cheesecake Tacos are a show-stopping dessert that’s as fun to make as it is to eat. I love the balance of creamy, fruity, and crunchy textures all wrapped up in a sweet little taco shell. Whether I’m making them for a birthday party, cookout, or just a treat-yourself moment, they always bring smiles — and I never end up with leftovers.