Sure! Here’s a detailed recipe for Strawberry Crunch Cheesecake Tacos. This dessert combines a crunchy, sweet strawberry coating with creamy cheesecake filling all in a taco shell form! It’s perfect for a fun, sweet treat!
Strawberry Crunch Cheesecake Tacos Recipe
Ingredients
For the Taco Shells:
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6 small soft taco-sized flour tortillas (or 6 mini flour tortillas)
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1/4 cup unsalted butter, melted
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1/2 cup cinnamon sugar (a mix of 1/4 cup sugar and 1 tsp ground cinnamon)
For the Strawberry Crunch Topping:
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1 cup golden Oreo cookies (about 10 cookies)
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1/2 cup freeze-dried strawberries (about 2-3 oz bag)
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1 tbsp granulated sugar
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Pinch of salt
For the Cheesecake Filling:
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8 oz cream cheese, softened
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1/2 cup powdered sugar
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1 tsp vanilla extract
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1 cup heavy whipping cream
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1/2 tsp vanilla extract
For Garnish:
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Fresh strawberries (sliced)
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Whipped cream (optional)
Directions:
1. Prepare the Taco Shells:
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Preheat your oven to 375°F (190°C).
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Cut the tortillas: Use kitchen scissors or a knife to cut the edges of each tortilla into a slight curve, mimicking the shape of a taco shell.
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Butter and coat the tortillas:
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Brush both sides of each tortilla with melted butter.
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Sprinkle cinnamon sugar evenly on both sides of the tortilla.
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Shape the taco shells: To form the taco shape, you’ll need to fold the tortillas. One easy way to do this is to drape the buttered tortillas over the racks in your oven. You can also use the spaces in a muffin tin to hold them upright in a taco shape.
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Bake the tortillas for 10–12 minutes until they are golden brown and crispy. Be sure to watch them closely, as they can burn quickly. Allow them to cool completely on a wire rack.
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2. Make the Strawberry Crunch Topping:
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Blend the cookies and freeze-dried strawberries: In a food processor or blender, pulse the golden Oreos, freeze-dried strawberries, granulated sugar, and salt until finely crushed and mixed together. It should resemble a coarse, crumbly texture.
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Set aside until you’re ready to garnish the tacos.
3. Make the Cheesecake Filling:
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Mix the cream cheese: In a medium bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy.
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Add the powdered sugar and vanilla extract: Continue mixing until fully combined and the mixture is smooth.
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Whip the heavy cream: In a separate bowl, whip the heavy whipping cream and vanilla extract until soft peaks form.
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Combine the two mixtures: Gently fold the whipped cream into the cream cheese mixture using a spatula. You want the mixture to be light and fluffy, but don’t overmix.
4. Assemble the Tacos:
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Fill the taco shells: Spoon the cheesecake filling into each taco shell, filling them generously but not overstuffing. You can use a piping bag for a more decorative presentation.
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Top with strawberry crunch: Sprinkle the strawberry crunch topping generously over the cheesecake filling in each taco.
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Garnish with fresh strawberries: Place a few slices of fresh strawberries on top for added color and flavor.
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Optional whipped cream: If you like, add a dollop of whipped cream on top or around the taco for extra sweetness.
5. Serve & Enjoy!
Serve these Strawberry Crunch Cheesecake Tacos right away for the best texture. They’re a fun and delicious treat perfect for parties or a special dessert.
Tips:
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For a twist: If you can’t find freeze-dried strawberries, you can use regular fresh strawberries, but the crunch won’t be as intense. Consider using a mix of crushed graham crackers and strawberries for the topping.
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Make ahead: You can prepare the cheesecake filling and strawberry crunch ahead of time, and assemble the tacos just before serving. Keep the shells crispy by storing them in an airtight container.
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Different toppings: Feel free to switch up the toppings! Add chocolate drizzle, more crushed cookies, or a sprinkle of crushed nuts for variation.