Description
Crispy taco shells filled with creamy cheesecake, fresh strawberries, and a nostalgic strawberry crunch topping for the ultimate handheld dessert.
Ingredients
Scale
- 8 small flour tortillas (street taco size)
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
- 1 ½ cups fresh strawberries, diced
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup heavy whipping cream
- 15 Golden Oreos, crushed
- 3 tablespoons strawberry gelatin powder
- ½ cup white chocolate chips, melted
Instructions
- Preheat oven to 375°F and lightly grease a muffin tin.
- Mix sugar with melted butter and brush tortillas with mixture.
- Drape tortillas over muffin tin cavities to form taco shapes and bake 8–10 minutes until golden and crisp.
- Beat cream cheese, powdered sugar, and vanilla until smooth. Whip heavy cream separately and fold into mixture.
- Crush Oreos and mix with strawberry gelatin powder. Dip taco shells in melted white chocolate, then coat in strawberry crunch mixture.
- Chill cheesecake filling for 20 minutes before use. Pipe or spoon filling into cooled taco shells.
- Top with fresh strawberries and sprinkle extra crunch topping. Serve immediately.
Notes
- Note: Fill taco shells right before serving to prevent sogginess.
- Chill cheesecake filling before piping for best results.
- You can prepare shells and filling in advance and assemble when ready to serve.
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 22g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: strawberry crunch cheesecake tacos, dessert tacos, strawberry shortcake tacos, cheesecake dessert