Strawberry Crunch Cheesecake Tacos

Here’s a detailed recipe for Strawberry Crunch Cheesecake Tacos! These are fun, delicious, and perfect for any occasion. The combination of creamy cheesecake, crunchy strawberry topping, and a crispy taco shell is a game-changer. 🍓🌮

Ingredients:

For the Cheesecake Filling:

8 oz cream cheese (softened)
1/2 cup powdered sugar
1 tsp vanilla extract
1/2 cup heavy cream
1/2 cup sour cream

For the Strawberry Crunch Topping:

1 cup freeze-dried strawberries (you can find these in most grocery stores or online)
1 cup golden Oreos (or any vanilla sandwich cookies)
1/4 cup melted butter
1 tbsp sugar (optional)

For the Taco Shells:

12 mini flour tortillas (you can use regular tortillas too)
2 tbsp cinnamon sugar (optional, for dusting)
Vegetable oil (for frying)

Directions:

1. Prepare the Cheesecake Filling:

In a medium-sized bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth.
Add the powdered sugar and vanilla extract, then mix until fully combined.
In a separate bowl, whisk the heavy cream until it forms soft peaks (this may take a couple of minutes with a hand mixer).
Gently fold the whipped heavy cream and sour cream into the cream cheese mixture until smooth and well combined.
Once fully mixed, set the cheesecake filling in the fridge to chill for at least 30 minutes while you prepare the other parts.

2. Make the Strawberry Crunch Topping:

Place the freeze-dried strawberries and the golden Oreos in a food processor or blender. Pulse until they turn into fine crumbs.
Add the melted butter and sugar (if using) to the mixture, and pulse a few more times until it all comes together. The mixture should look like wet sand, and it will have a beautiful pink color from the strawberries.
Set this mixture aside.

3. Prepare the Taco Shells:

Heat a couple of inches of vegetable oil in a deep skillet or pot over medium heat. The oil should be hot enough that a small drop of water sizzles when it hits the oil.
Using a taco shell mold or tongs, carefully shape your mini tortillas into taco shapes and fry them in the oil for about 2-3 minutes or until golden and crispy. Don’t overcrowd the pan—work in batches if needed.
Once crispy and golden, remove the taco shells from the oil and place them on a paper towel-lined plate to drain excess oil.
While they’re still warm, lightly dust with cinnamon sugar (optional), or you can leave them plain for a less sweet version.

4. Assemble the Tacos:

Take the chilled cheesecake filling and pipe or spoon it into each taco shell. You can use a piping bag for a cleaner look, but a spoon works just fine!
Once filled, sprinkle a generous amount of the strawberry crunch topping over the cheesecake filling. Make sure you get the crumbs all over the filling for the perfect crunch in each bite.

5. Serve and Enjoy:

Serve immediately! If you’re not serving them right away, you can store them in the fridge for a little while, but I recommend adding the topping just before serving so it stays crunchy.

Tips:

You can make the cheesecake filling and strawberry crunch topping ahead of time to save time. Just keep them chilled until you’re ready to assemble.
For a twist, you could drizzle some melted chocolate or even a little strawberry syrup over the tacos.
If you want a bit of extra texture, you can add some chopped fresh strawberries on top as well!