Strawberry Crunch Cheesecake Tacos (Printable Version)

Crispy tortilla shells with creamy cheesecake filling and crunchy strawberry topping.

# What You'll Need:

→ Taco Shells

01 - 8 small flour tortillas
02 - 2 tbsp unsalted butter, melted
03 - 2 tbsp granulated sugar
04 - 1 tsp ground cinnamon

→ Cheesecake Filling

05 - 8 oz cream cheese, softened
06 - 1/2 cup heavy cream
07 - 1/4 cup granulated sugar
08 - 1 tsp vanilla extract

→ Strawberry Crunch Topping

09 - 1 cup freeze-dried strawberries
10 - 2 cups crispy rice cereal
11 - 2 tbsp unsalted butter, melted
12 - 2 tbsp granulated sugar

→ Fresh Topping

13 - 1 cup fresh strawberries, diced

# How To Make:

01 - Preheat oven to 350°F. Brush each flour tortilla with melted butter and sprinkle evenly with cinnamon sugar. Drape tortillas over oven rack bars to form taco shell shapes. Bake for 7 to 9 minutes until golden and crisp. Remove from oven and allow to cool completely.
02 - In a mixing bowl, beat softened cream cheese with sugar and vanilla extract until completely smooth. In a separate bowl, whip the heavy cream to medium-stiff peaks. Gently fold the whipped cream into the cream cheese mixture in two additions until no streaks remain. Transfer the filling to a piping bag or keep in a bowl for spooning.
03 - Pulse freeze-dried strawberries and crispy rice cereal in a food processor until a coarse crumb forms. Add melted butter and sugar, pulsing briefly to combine. The mixture should resemble a textured crumble.
04 - Pipe or spoon the cheesecake mousse generously into each cooled taco shell. Sprinkle the strawberry crunch topping over the filling, pressing gently so it adheres. Top with fresh diced strawberries for a bright finish.
05 - Serve immediately to preserve the crunch of the taco shells and topping. For added indulgence, drizzle with white chocolate or strawberry sauce before serving.

# Expert Tips:

01 -
  • The strawberry crunch topping is genuinely addictive and you will want to put it on everything from ice cream to toast.
  • They look wildly impressive but the whole thing comes together in about half an hour with zero baking skills required.
  • Kids lose their minds over the taco shape and adults lose their minds over the creamy filling so everyone wins.
02 -
  • Do not assemble these more than an hour ahead because the filling will soften the taco shells and you will lose that satisfying crunch entirely.
  • Freeze-dried strawberries are not the same as regular dried strawberries and using the wrong kind will make the topping chewy instead of crispy.
03 -
  • Use the oven rack method for shaping the shells because it gives a more natural curve than draping over balled-up foil which always leaves weird dents.
  • If your cream cheese has any lumps at all after beating pass the filling through a sieve before folding in the whipped cream and it will be silky smooth.

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