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Strawberry Crunch Cheesecake Tacos Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 63 reviews
  • Author: Kimberly
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour
  • Yield: 6 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Strawberry Crunch Cheesecake Tacos are a delightful and easy-to-make dessert featuring a creamy cheesecake filling nestled inside crisp, buttery tortilla shells coated with a crunchy strawberry and Oreo crumb mixture. Topped with a fresh macerated strawberry topping, these tacos provide a perfect balance of creamy, crunchy, and fruity flavors that are sure to impress at any gathering.

Ingredients

Cheesecake Filling

  • 8 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup heavy cream

Strawberry Crunch Coating

  • 1 cup Golden Oreo cookies, finely crushed
  • 1/4 cup freeze-dried strawberries, finely crushed
  • 1/4 cup melted butter

Taco Shells

  • 6 large flour tortillas
  • 2 tablespoons melted butter, for brushing
  • 2 tablespoons granulated sugar, for sprinkling

Strawberry Topping

  • 1 cup fresh strawberries, sliced
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice

Instructions

  1. Crush the Oreo Cookies: In a food processor, pulse the Golden Oreos until finely crushed into crumbs. Alternatively, place cookies in a resealable bag and crush with a rolling pin until no large chunks remain.
  2. Crush the Freeze-Dried Strawberries: Using a food processor or resealable bag and rolling pin, crush the freeze-dried strawberries into a fine powder.
  3. Mix Crunch Coating: In a medium bowl, combine the crushed Oreo crumbs and freeze-dried strawberry powder evenly.
  4. Add Butter to Coating: Pour melted butter over the crumb mixture and stir well until moistened and the texture resembles wet sand. Set aside.
  5. Prepare Cheesecake Filling: Ensure cream cheese is softened. Beat it in a large bowl with an electric mixer until smooth and creamy. Gradually add granulated sugar and continue beating until light and fluffy.
  6. Add Vanilla and Cream: Stir in vanilla extract. Then gradually add heavy cream and mix on low speed until just combined.
  7. Chill Filling: Cover the bowl with plastic wrap and refrigerate the cheesecake filling for at least 30 minutes to firm up slightly.
  8. Shape Taco Shells: Using a large 6- to 8-inch cookie cutter or a sharp knife, cut circles from the flour tortillas.
  9. Butter and Sugar Tortillas: Brush both sides of each tortilla circle with melted butter, then sprinkle both sides with granulated sugar.
  10. Form Taco Shells: Gently fold each tortilla circle in half to create a taco shell shape. Use toothpicks if needed to secure edges.
  11. Bake Taco Shells: Preheat oven to 350°F (175°C). Arrange taco shells on a parchment-lined baking sheet and bake for 8-10 minutes until golden brown and crispy.
  12. Cool Taco Shells: Remove from oven and cool completely on a wire rack before filling.
  13. Fill Tacos with Cheesecake: Spoon chilled cheesecake filling into each cooled taco shell.
  14. Apply Strawberry Crunch Coating: Gently press each filled taco shell into the strawberry crunch coating, fully covering the cheesecake filling.
  15. Chill Assembled Tacos: Place coated tacos on a plate or tray and refrigerate for at least 15 minutes to set.
  16. Prepare Strawberry Topping: Wash, hull, and slice fresh strawberries. In a medium bowl, combine sliced strawberries, sugar, and lemon juice, gently tossing to coat.
  17. Macerate Strawberries: Let the strawberry mixture sit for at least 15 minutes to blend flavors.
  18. Serve: Just before serving, spoon the macerated strawberry topping over the strawberry crunch-coated cheesecake tacos for added freshness and flavor.

Notes

  • Ensure cream cheese is fully softened for a smooth filling.
  • If you don’t have a food processor, use a resealable bag and rolling pin to crush cookies and freeze-dried strawberries.
  • Use toothpicks to hold taco shells if they do not hold shape firmly after folding.
  • The assembled tacos can be refrigerated up to 2 hours before serving to maintain crispness and flavor.
  • For gluten-free option, substitute tortillas with gluten-free tortillas, but note texture changes.

Find it online: https://slsrecipes.com/strawberry-crunch-cheesecake-tacos-recipe/