Description
Strawberry Crunch Cheesecake Tacos bring a playful twist to dessert that’ll make your taste buds dance with delight. Crispy taco shells filled with creamy cheesecake and topped with fresh strawberries and crunchy crumbles deliver a sweet treat perfect for your next gathering.
Ingredients
Scale
Main Ingredients:
- 6 small flour tortillas
- 8 ounces cream cheese, softened
- 1 cup heavy whipping cream
- 1 cup strawberry crunch crumble
- 15 Golden Oreos, crushed
Supporting Ingredients:
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 3 tablespoons melted butter
Garnish Ingredients:
- 3 tablespoons freeze-dried strawberries, crushed
- Fresh strawberries, sliced
- Strawberry sauce
- Oil for frying
Instructions
- Mix crushed Golden Oreos, freeze-dried strawberries, and 3 tablespoons melted butter in a bowl. Ensure the crumble sticks together when pressed. Set mixture aside for later.
- Pour oil into a deep skillet. Heat to 350°F over medium heat. Carefully submerge each tortilla in hot oil for 30-45 seconds until golden brown.
- Shape fried tortillas into taco shells while they’re still warm. Transfer to paper towels to drain excess oil.
- Press strawberry crunch crumble onto the exterior of each warm taco shell. Coat completely for maximum crunch texture.
- Beat 8 ounces softened cream cheese, ½ cup powdered sugar, and 1 teaspoon vanilla extract until smooth and creamy.
- Whip 1 cup heavy cream in a separate bowl until stiff peaks form. This takes approximately 3-4 minutes.
- Gently fold whipped cream into cream cheese mixture. Mix until completely incorporated and silky.
- Transfer cheesecake filling into a piping bag. Fill each crunch-coated taco shell with creamy mixture.
- Garnish tacos with fresh strawberry slices and optional strawberry sauce. Serve immediately while shells remain crisp.
Notes
- Choose Golden Oreos specifically for the best crunch and strawberry flavor in your crumble topping.
- Make sure your oil is at the right temperature (around 350°F) when frying tortillas to prevent burning or soggy shells.
- Work quickly when coating taco shells with crumble while they’re still warm, so the mixture adheres perfectly.
- For a gluten-free version, swap regular tortillas with corn tortillas and use gluten-free sandwich cookies in the crumble.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Cheesecakes
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 520 kcal
- Sugar: 32 g
- Sodium: 310 mg
- Fat: 36 g
- Saturated Fat: 21 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 115 mg