Strawberry Crunch Cheesecake Tacos
A fun, handheld dessert featuring a crisp baked taco shell filled with creamy no-bake cheesecake, fresh strawberries, and a nostalgic strawberry crunch topping.
Ingredients
For the Baked Taco Shells:
- 8 small 6-inch soft flour tortillas
- 3 tablespoons 43 grams melted butter
- 3 tablespoons 38 grams granulated sugar
For the Strawberry Crunch Topping:
- 1 cup about 18 cookies golden vanilla sandwich cookies {about 135 grams}
- ⅓ cup freeze-dried strawberries {about 10 grams}
- 2 tablespoons 25 grams granulated sugar
- 3 tablespoons 43 grams melted butter
For the No-Bake Cheesecake Filling:
- 8 ounces full-fat brick cream cheese softened {227 grams}
- 1 cup cold heavy whipping cream {240 ml}
- ⅔ cup powdered sugar {80 grams}
- 1 teaspoon pure vanilla extract {5 ml}
- 1 tiny pinch fine sea salt
For Serving & Garnish:
- 1 cup fresh strawberries hulled and diced {150 grams}
- Optional extras: extra whipped cream warm strawberry jam, powdered sugar
Instructions
Make the Crunch Topping:
- In a food processor, pulse the sandwich cookies and freeze-dried strawberries together into fine crumbs with visible red speckles.
- Transfer the crumb mixture to a bowl. Stir in the 2 tablespoons of granulated sugar.
- Pour the 3 tablespoons of melted butter over the crumbs. Use a fork to mix until the mixture resembles wet sand and clumps together when squeezed. Set aside.
Shape and Bake the Taco Shells:
- Preheat oven to 375°F (190°C). Place a baking sheet on a lower oven rack to catch drips.
- Lightly brush both sides of a tortilla with the 3 tablespoons of melted butter, then sprinkle both sides with the 3 tablespoons of granulated sugar.
- Drape the tortilla over two bars of the upper oven rack so it forms a U-shape. Repeat with remaining tortillas, ensuring they don't touch.
- Bake for 8-10 minutes, watching closely after 7 minutes, until lightly golden and crisp.
- Carefully remove the shells and let them cool completely on a wire rack.
Make the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese with an electric mixer until completely smooth and lump-free.
- Add the powdered sugar, vanilla extract, and salt. Beat again until smooth and silky.
- In a separate, clean bowl, beat the cold heavy whipping cream on medium-high speed until stiff peaks form.
- Gently fold about one-third of the whipped cream into the cream cheese mixture to lighten it. Then, carefully fold in the remaining whipped cream until no white streaks remain.
- Cover and refrigerate the filling while the shells cool.
Assemble the Tacos:
- Once the shells are completely cool, spoon or pipe a generous amount of cheesecake filling into each one, being careful not to overfill.
- Top the filling in each shell with a spoonful of diced fresh strawberries.
- Generously sprinkle the prepared strawberry crunch topping over the strawberries and filling.
- Serve immediately for the best texture contrast.
Notes
For best results, assemble tacos just before serving. Components can be made ahead: store baked shells in an airtight container at room temperature for up to 2 days, the crunch topping in a sealed bag at room temperature for a week, and the filling covered in the fridge for 2 days. Do not freeze assembled tacos.