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Strawberry Crunch Cheesecake Tacos

Delicious and fun strawberry crunch cheesecake tacos that combine crunchy tortilla shells with creamy cheesecake filling and juicy strawberries, perfect for satisfying your sweet tooth.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 tacos
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Taco Shells
  • 8 pieces Small flour tortillas Cut into circles
  • 2 tablespoons Butter Melted, for dipping
  • 1 cup Golden sandwich cookies Crushed (e.g., golden Oreos)
  • 3 tablespoons Boxed strawberry gelatin
For the Filling
  • 8 ounces Cream cheese Softened
  • 2 tablespoons Powdered sugar
  • 1 cup Whipped cream or cool whip
  • 1 teaspoon Vanilla extract
  • 2 cups Fresh strawberries Diced, the riper the better

Method
 

Preparation
  1. Cut flour tortillas into circles using a cookie cutter or scissors.
  2. Dip each tortilla circle into melted butter, then into a mixture of crushed golden cookies and dry strawberry gelatin.
  3. Place the coated tortilla circles over oven-safe spoons or the edges of a baking dish to shape into taco shells.
  4. Bake at 350°F (175°C) for about 10 minutes or until crispy and golden. Allow to cool.
Filling
  1. In a mixing bowl, beat together softened cream cheese, powdered sugar, whipped topping, and vanilla extract until smooth.
  2. Pipe or spoon the cheesecake filling into the cooled taco shells.
  3. Add diced strawberries on top, then sprinkle more crushed cookie-strawberry topping.

Notes

Use full-fat cream cheese for best results. Don't fill the taco shells until just before serving to maintain crispiness. Leftovers can be stored separately for best texture.