Name: Strawberry Crunch Cheesecake Tacos Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 6 small flour tortillas; 2 tablespoons butter, melted; 2 tablespoons granulated sugar; 1/2 teaspoon cinnamon; 1 cup crushed golden Oreos; 2 tablespoons freeze-dried strawberries, crushed; 1 tablespoon butter, melted (for coating); 8 oz cream cheese, softened; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; 1 cup heavy whipping cream; 1 cup diced fresh strawberries; Whipped cream and extra crushed crunch topping for garnish

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If you’re searching for a show-stopping dessert that instantly brightens any table (and brings out the inner child in everyone), look no further than these Strawberry Crunch Cheesecake Tacos. This playful, creative treat pairs crisp, sweet cinnamon-sugar taco shells with a luscious cheesecake filling and loads of fresh strawberries—all finished with that signature nostalgic strawberry crunch. It’s a delicious hybrid you’ll want to make on repeat, whether for summer parties, birthdays, or just a random Tuesday pick-me-up.

Strawberry Crunch Cheesecake Tacos Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of pantry staples and a few fresh finds, you’ll be amazed at how easy it is to create Strawberry Crunch Cheesecake Tacos from scratch. Each ingredient brings something special, from creamy richness to the iconic crunch, and every element works together for maximum flavor and contrast.

Flour tortillas (6 small): The perfect size and texture to mimic taco shells while holding all that cheesecake goodness.
Butter (2 tablespoons, melted): Helps the sugar-cinnamon coating stick and adds rich flavor to the shells.
Granulated sugar (2 tablespoons): For sweet, crunchy taco shells that balance the tangy filling.
Cinnamon (1/2 teaspoon): Just a dash for warm, classic flavor that pairs so well with strawberries and cream.
Golden Oreos (1 cup, crushed): The secret to that iconic strawberry crunch topping, providing sweetness and crunch.
Freeze-dried strawberries (2 tablespoons, crushed): Adds an intense, bright berry flavor and color to the topping.
Butter (1 tablespoon, melted, for coating): Binds the cookie and strawberry coating so it sticks beautifully to the shell rims.
Cream cheese (8 oz, softened): The base of our dreamy cheesecake filling, rich and tangy.
Powdered sugar (1/2 cup): Delivers sweetness and keeps the filling silky smooth.
Vanilla extract (1 teaspoon): Boosts the cheesecake’s flavor and aroma.
Heavy whipping cream (1 cup): Whipped to billowy peaks for a light, airy texture in the filling.
Fresh strawberries (1 cup, diced): Bright, juicy bursts of strawberry with every bite.
Whipped cream and extra crunch topping (for garnish): To finish each taco with flair and extra deliciousness.

How to Make Strawberry Crunch Cheesecake Tacos

Step 1: Prepare and Shape the Taco Shells

First, preheat your oven to 375°F (190°C). Lightly brush each tortilla with melted butter on both sides, then sprinkle a generous layer of cinnamon and sugar. Drape the tortillas over the bars of an oven-safe rack (or taco shell molds, if you have them) to get that iconic taco shape. Bake for 7–9 minutes until the shells are golden, crisp, and firm to the touch. Let them cool completely—this ensures maximum crunch when you fill them later!

Step 2: Make the Strawberry Crunch Coating

In a shallow bowl, combine the crushed golden Oreos, freeze-dried strawberries, and a tablespoon of melted butter. Mix until well blended—the butter will help the mixture cling to the shells and give it that classic strawberry shortcake vibe. Once the shells have cooled, gently dip their outer edges into the strawberry crunch, pressing lightly so the coating really sticks. This step is where the Strawberry Crunch Cheesecake Tacos start to live up to their name!

Step 3: Whip Up the Cheesecake Filling

In a medium bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract, mixing until completely combined. In a separate bowl, whip the heavy cream to stiff peaks—it should hold its shape when you lift the beater. Gently fold the whipped cream into the cream cheese mixture, creating a light, airy, deliciously tangy cheesecake filling that’s ready to be piped or spooned into your taco shells.

Step 4: Assemble and Fill the Tacos

Carefully spoon or pipe the cheesecake filling into each taco shell, making sure to fill them generously but not overstuff. Then, top with a handful of diced fresh strawberries. The secret to next-level Strawberry Crunch Cheesecake Tacos: a swirl of whipped cream on top and an extra sprinkle of that irresistible strawberry crunch mix.

Step 5: Chill and Enjoy

For the very best texture, serve your Strawberry Crunch Cheesecake Tacos slightly chilled. If you can resist, let them sit in the fridge for 15–20 minutes after assembling, so the flavors meld and the shells stay crisp. Now, call your friends or family to the kitchen—the hardest part is not eating all six yourself!

How to Serve Strawberry Crunch Cheesecake Tacos

Garnishes

For that Instagram-worthy finish, crown each taco with a hefty dollop of whipped cream, an extra sprinkle of strawberry crunch, and a slice or whole berry right on top. These little touches elevate the look and make every bite feel like a decadent celebration.

Side Dishes

If you’re turning dessert into a party, pair your Strawberry Crunch Cheesecake Tacos with a scoop of vanilla ice cream, chilled lemonade, or a sparkling rosé for the adults. For kids, a side of chocolate-covered strawberries keeps the berry theme going strong.

Creative Ways to Present

Arrange your tacos upright in a taco holder or muffin tin lined with parchment for a tidy buffet presentation, or lay them flat on a pretty platter with a cascade of extra strawberries and crunch topping. For mini versions, use smaller tortillas and serve on a tiered cake stand for a high-tea spin!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store the cheesecake-filled tacos in an airtight container in the refrigerator for up to two days. The shells may soften a bit after filling, but the flavors remain deliciously fresh.

Freezing

For longer storage, freeze the cheesecake filling separately in an airtight container for up to a month. The crunchy shells don’t freeze well after assembly, so make those fresh when you’re ready to serve.

Reheating

For shells that have softened, you can re-crisp empty taco shells in a 350°F oven for a few minutes before filling. Avoid microwaving filled tacos, as the texture won’t hold up—cold and creamy is the way to go with this dessert!

FAQs

Can I use corn tortillas instead of flour?

For this recipe, flour tortillas create a softer, more neutral-flavored shell that crisps up perfectly and mimics the taste of shortcake. Corn tortillas can be used in a pinch, but their flavor and texture might overpower the cheesecake filling.

Can I make Strawberry Crunch Cheesecake Tacos a day ahead?

Absolutely! You can prepare the shells and the cheesecake filling a day ahead. Keep the taco shells sealed in an airtight container at room temperature, and refrigerate the filling separately. Assemble just before serving for best results.

Is there a gluten-free option?

Yes! Try using gluten-free flour tortillas and gluten-free vanilla sandwich cookies instead of Oreos for the crunch layer. The rest of the recipe is naturally gluten-free—just double-check ingredient labels.

Can I use regular Oreos or another cookie?

Golden Oreos give that classic strawberry crunch color and flavor, but you can absolutely swap in vanilla wafers, shortbread cookies, or even graham crackers if you prefer. Each will add its own unique twist.

How do I get the shells extra crispy?

Make sure your tortillas are brushed with butter and evenly dusted with sugar and cinnamon, then bake until deeply golden and let them cool fully before filling. This keeps your Strawberry Crunch Cheesecake Tacos sturdy, crunchy, and ready to hold all that creamy filling.

Final Thoughts

I hope you fall head-over-heels for Strawberry Crunch Cheesecake Tacos as quickly as I did. They’re fun to make, even more fun to eat, and always spark smiles. Give these a whirl the next time you need a crowd-pleaser—your sweet tooth (and your friends) will thank you!

Strawberry Crunch Cheesecake Tacos Recipe

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4.8 from 18 reviews

Author: admin
Total Time: 30 minutes
Yield: 6 tacos 1x
Diet: Vegetarian

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Description

Indulge in the delightful combination of creamy cheesecake filling nestled in a crunchy taco shell, topped with fresh strawberries and a sweet crunch topping in these Strawberry Crunch Cheesecake Tacos. A perfect dessert for any occasion!

Ingredients

Scale

Taco Shells:

6 small flour tortillas
2 tablespoons butter, melted
2 tablespoons granulated sugar
1/2 teaspoon cinnamon

Crunch Topping:

1 cup crushed golden Oreos
2 tablespoons freeze-dried strawberries, crushed
1 tablespoon butter, melted (for coating)

Cheesecake Filling:

8 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
1 cup diced fresh strawberries
Whipped cream and extra crushed crunch topping for garnish

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Instructions

Taco Shells: Preheat oven to 375°F (190°C). Brush tortillas with melted butter, sprinkle with cinnamon-sugar, shape into taco shells, and bake until crisp.
Crunch Topping: Combine crushed Oreos, freeze-dried strawberries, and melted butter. Coat taco shell edges with mixture.
Cheesecake Filling: Beat cream cheese, add powdered sugar, vanilla. Whip cream separately, fold into cream cheese mixture. Fill taco shells, top with strawberries, whipped cream, and crunch topping. Chill before serving.