Description
Strawberry Crunch Cheesecake Tacos are crispy, golden cinnamon-sugar taco shells filled with silky cheesecake cream and finished with a sweet, crumbly strawberry crunch. They’re a playful, grab-and-go dessert that doubles as party décor — perfect for birthdays, taco bars, and summer celebrations.
Ingredients
Scale
For the Taco Shells:
- 10–12 small flour tortillas (6-inch)
- 1/4 cup melted butter (60g)
- 1/2 cup granulated sugar (100g)
- 1 tsp ground cinnamon
For the Cheesecake Filling:
- 16 oz cream cheese, softened (450g)
- 1 cup powdered sugar (120g)
- 1 tsp vanilla extract
- 1 1/2 cups heavy whipping cream, cold (360ml)
For the Strawberry Crunch Topping:
- 1 box (3.4 oz) strawberry-flavored gelatin powder
- 1 1/2 cups crushed golden sandwich cookies (about 15 cookies)
- 1/4 cup melted butter (60g)
Optional Garnishes:
- Fresh strawberry slices
- White chocolate drizzle
- Mint leaves
Instructions
- Prep shells: Preheat oven to 375°F (190°C). Mix sugar and cinnamon. Brush tortillas lightly with melted butter and coat in cinnamon sugar.
- Shape & bake: Drape tortillas over the bars of an inverted muffin tin to form taco shapes. Bake 7–8 minutes until golden and crisp. Cool on a wire rack.
- Make filling: Beat softened cream cheese until smooth. Mix in powdered sugar and vanilla. In a separate bowl, whip cold heavy cream to stiff peaks; fold into cream cheese to make a light, fluffy filling.
- Make strawberry crunch: Crush cookies into small crumbs. Combine with strawberry gelatin powder, then stir in melted butter until evenly coated and crumbly.
- Assemble: Spoon or pipe cheesecake filling into cooled shells. Top generously with strawberry crunch. Add strawberry slices, white chocolate drizzle, or mint if desired.
- Serve: Enjoy immediately for maximum crispness. For parties, keep shells, filling, and topping separate and assemble just before serving.
Notes
- Keep shells crisp: Bake until fully golden and cool completely before filling.
- Portion control: Make mini tacos with smaller tortillas for bite-sized treats.
- Flavor swaps: Try lemon or raspberry gelatin, or use chocolate pudding powder with crushed chocolate cookies.
- Variations: Cheesecake cookie dough tacos; cherry tacos with pie filling; chocolate lovers add cocoa to shells and top with crushed Oreos.
- Make-ahead: Shells store airtight at room temp up to 2 days; filling refrigerates up to 3 days; keep crunch topping dry and separate.
- Common mistakes: Don’t underbake shells, don’t overfill (can crack), and avoid assembling too early.
- Gluten-free option: Use gluten-free tortillas and cookies.
- Prep Time: 25 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 560
- Sugar: 34g
- Sodium: 420mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 103mg
Keywords: Strawberry Crunch Cheesecake Tacos, dessert tacos, cheesecake tacos, strawberry crunch topping, party desserts, taco bar desserts, cinnamon sugar shells