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Strawberry Crunch Cheesecake Tacos

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These Strawberry Crunch Cheesecake Tacos are a playful, no-bake dessert packed with creamy cheesecake filling, juicy strawberries, and a nostalgic strawberry crunch topping — all tucked inside a crispy cinnamon-sugar taco shell.

Ingredients

  • 1012 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
  • 23 tbsp melted butter (for crunch topping)

Instructions

  1. Preheat oven to 375°F (190°C). Line a baking sheet or flip a muffin tin upside-down.
  2. Mix cinnamon and sugar. Brush both sides of each tortilla with melted butter, then coat with cinnamon sugar.
  3. Drape tortillas over the bars of an upside-down muffin tin or wedge between muffin cups to form taco shapes. Bake 8–10 minutes or until golden and crisp. Cool completely.
  4. Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped cream or topping until light and fluffy.
  5. Crush Oreos and freeze-dried strawberries in a food processor or zip-top bag. Stir in melted butter to form a crumbly topping.
  6. Pipe or spoon cheesecake filling into cooled taco shells. Top with strawberry filling or fresh strawberries. Sprinkle with strawberry crunch topping.
  7. Chill assembled tacos for 15–30 minutes before serving.

Notes

  • For variety, try different fruits like blueberries, mango, or cherry pie filling.
  • Use Greek yogurt in the filling for a lighter option.
  • Short on time? Use store-bought mini taco shells.
  • For crunch topping, shortbread cookies or graham crackers are great alternatives.
  • Prep components ahead, but assemble right before serving for the best texture.

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