These Strawberry Crunch Cheesecake Tacos are a viral dessert sensation for a reason—they are fun, creative, and absolutely delicious. This no-bake recipe features crispy, cinnamon-sugar taco shells filled with a light and creamy cheesecake filling, then generously coated in a sweet and crunchy strawberry-vanilla crumble. It’s like a classic strawberry crunch ice cream bar and a decadent cheesecake had a baby, in taco form!
Perfect for parties, special occasions, or just a fun dessert night, these tacos are a show-stopping treat that’s surprisingly easy to assemble. The combination of the crispy shell, smooth filling, and crunchy coating is a texture and flavor explosion that will have everyone raving.
Why You’ll Love This Recipe
- Fun & Creative: A unique and visually stunning dessert that’s fun to make and eat.
- No-Bake Filling: The creamy cheesecake filling requires no baking and comes together in minutes.
- Irresistible Textures: The perfect combination of crispy, creamy, and crunchy in every bite.
- Perfect for Parties: A guaranteed crowd-pleaser that will be the star of any dessert table.
Ingredients
For the Strawberry Crunch Topping:
- 1 sleeve (about 12 cookies) Golden Oreo cookies
- 1/2 cup Freeze-Dried Strawberries
- 4 tablespoons Unsalted Butter, melted
For the Cheesecake Filling:
- 8 oz Cream Cheese, softened to room temperature
- 1 cup Powdered Sugar
- 1 teaspoon Vanilla Extract
- 1 cup Heavy Cream, whipped to stiff peaks (or 8 oz whipped topping, like Cool Whip)
For the Taco Shells:
- 8 Small Flour Tortillas (“street taco” size)
- 4 tablespoons Unsalted Butter, melted
- 1/2 cup Granulated Sugar
- 1 teaspoon Ground Cinnamon
Step-by-Step Instructions
- Make the Strawberry Crunch Topping: In a food processor, pulse the Golden Oreos and freeze-dried strawberries until they form a coarse crumb. Pour the mixture into a shallow dish, drizzle with the 4 tablespoons of melted butter, and toss until the crumbs are evenly moistened. Set aside.
- Make the Taco Shells: Preheat your oven to 375°F (190°C). In a small bowl, mix together the granulated sugar and cinnamon. Brush both sides of each tortilla with the remaining 4 tablespoons of melted butter, then dredge them in the cinnamon-sugar mixture until coated. Drape the tortillas over two rungs of your oven rack to create a taco shell shape. Bake for 8-10 minutes, or until golden brown and crispy. Let them cool completely.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Beat in the powdered sugar and vanilla extract. Gently fold in the whipped cream or whipped topping until the mixture is light and uniform. Transfer the filling to a piping bag or a zip-top bag with the corner snipped off.
- Assemble the Tacos: Pipe the cheesecake filling evenly into each of the cooled taco shells.
- Coat and Serve: Dip the top edges of the filled tacos into the strawberry crunch topping, pressing gently to adhere. Serve immediately for the best crispy texture.
Tips & Variations
- Pro Tip: Be careful when handling the hot taco shells as you remove them from the oven. They will be pliable for a moment before hardening into a crisp shell as they cool.
- No Food Processor? You can make the crunch topping by placing the cookies and freeze-dried strawberries in a zip-top bag and crushing them with a rolling pin.
- Different Flavors: Try a chocolate version using regular Oreos, chocolate cheesecake filling, and chocolate sprinkles. A lemon version with lemon zest in the filling and a Golden Oreo crumb would also be delicious.
- Pan-Fry Shells: You can also pan-fry the tortillas in a little butter until golden, then fold them into a taco shape and let them cool and crisp up.
Frequently Asked Questions (FAQ)
- Can I make these ahead of time?
- For the best texture, these tacos are best assembled right before serving. However, you can make all the components ahead of time: prepare the crunch topping, bake the shells, and mix the filling. Store them separately and assemble when you’re ready to serve.
- How do I store leftovers?
- Store any assembled leftovers in an airtight container in the refrigerator for up to 2 days. The taco shells will soften over time but they will still be delicious.
- What if I don’t have freeze-dried strawberries?
- Freeze-dried strawberries are key for the intense flavor and dry, crunchy texture. In a pinch, you could substitute strawberry-flavored gelatin powder, but the flavor and texture will be different.
Serving Suggestions
- Serve these dessert tacos immediately after assembling for the ultimate crispy, crunchy, and creamy experience. They are a fantastic standalone dessert, perfect for a party platter.
Strawberry Crunch Cheesecake Tacos
These Strawberry Crunch Cheesecake Tacos are the ultimate dessert mashup! Crispy baked tortilla shells coated in white chocolate and strawberry crunch are filled with creamy cheesecake filling and topped with juicy strawberries and syrup. A fun, handheld treat perfect for parties or special occasions!
Ingredients
Equipment
Method
- Preheat oven to 350°F. Cut 5 large tortillas with a 4-inch cookie cutter to make 15 circles. Brush with melted butter. Place over an upside-down muffin tin to form taco shells. Bake 5–6 minutes until edges are golden. Cool completely.
- Melt white chocolate using a double boiler or microwave in short bursts. Brush melted chocolate over cooled shells inside and out. Coat with strawberry crunch crumbs. Place on parchment to set until firm.
- Beat cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip heavy cream until stiff peaks form. Fold whipped cream into cream cheese mixture. Transfer filling into a piping bag.
- Pipe filling into prepared taco shells. Top with fresh strawberries and drizzle with strawberry syrup. Serve immediately or refrigerate until ready to enjoy.
Notes
✨ Storage: Keep tacos in an airtight container in the fridge for up to 3 days. Best enjoyed fresh—top with strawberries and syrup right before serving.
✨ Make-ahead: Prepare shells and filling a day in advance, then assemble when ready to serve.
✨ Tips: Poke tortillas with a knife before baking to avoid bubbles, and don’t overbake or they’ll crack. Use high-quality white chocolate for smoother coating and better taste.
✨ Make-ahead: Prepare shells and filling a day in advance, then assemble when ready to serve.
✨ Tips: Poke tortillas with a knife before baking to avoid bubbles, and don’t overbake or they’ll crack. Use high-quality white chocolate for smoother coating and better taste.
