Why You’ll Love Strawberry Crunch Cheesecake Tacos Recipe
These dessert tacos are bursting with flavor and texture—crispy shells, smooth cheesecake cream, fresh fruit, and a nostalgic strawberry crunch topping that tastes just like your favorite ice cream bar. They’re easy to make ahead, customizable, and guaranteed to be a crowd-pleaser for both kids and adults.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the taco shells:
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Small flour tortillas
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Butter, melted
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Granulated sugar
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Cinnamon
For the cheesecake filling:
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Cream cheese, softened
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Powdered sugar
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Vanilla extract
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Heavy cream (whipped)
For the strawberry topping:
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Fresh strawberries, diced
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Strawberry jam or glaze
For the crunch topping:
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Golden Oreos or vanilla sandwich cookies, crushed
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Strawberry gelatin powder
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Butter, melted
Directions
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Preheat oven to 350°F (175°C). Brush tortillas with melted butter, then coat with cinnamon sugar. Drape over oven rack bars to form taco shapes. Bake for 10 minutes or until crisp. Cool completely.
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For the filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped cream until fluffy.
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For the topping: Toss diced strawberries with strawberry jam or glaze.
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For the crunch: Mix crushed Oreos, strawberry gelatin powder, and melted butter until crumbly.
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Assemble tacos by filling each shell with cheesecake cream, topping with strawberries, and sprinkling with strawberry crunch. Serve immediately.
Servings and timing
Serves 8–10 tacos.
Preparation time: 20 minutes
Baking time: 10 minutes
Assembly time: 10 minutes
Total time: 40 minutes
Variations
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Chocolate Twist: Dip taco shell edges in melted chocolate before filling.
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Blueberry or Raspberry Version: Swap strawberries for other berries.
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No-Bake Shells: Use pre-made waffle cones or taco shells.
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Lighter Version: Use Greek yogurt instead of heavy cream in the filling.
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Extra Crunchy: Add chopped nuts or granola to the topping.
Storage/Reheating
The taco shells can be made ahead and stored in an airtight container for up to 3 days. The cheesecake filling can be refrigerated for up to 2 days. Assemble tacos just before serving to keep the shells from getting soggy. These are best enjoyed fresh and not recommended for freezing.
FAQs
Can I make the taco shells ahead of time?
Yes, bake and store them in an airtight container until ready to fill.
How do I keep the taco shells from getting soggy?
Assemble the tacos just before serving to keep them crispy.
Can I use store-bought taco shells?
Yes, but choose dessert-style shells or waffle taco shells for best results.
Can I use frozen strawberries?
Yes, thaw and drain them well before using to avoid excess moisture.
How do I make the crunch topping red and vibrant?
The strawberry gelatin powder adds both flavor and color to the cookie crumble.
Can I use Cool Whip instead of whipping cream?
Yes, it works well for a quicker version of the cheesecake filling.
What’s the best way to serve these at a party?
Set up a DIY taco bar with shells, fillings, and toppings for guests to build their own.
Can I make them gluten-free?
Yes, use gluten-free tortillas or waffle cones and gluten-free cookies for the crunch.
Can I make them ahead for an event?
You can prep the components ahead, but assemble them last-minute for the best texture.
Can I substitute another cookie for the crunch topping?
Yes, vanilla wafers, graham crackers, or shortbread cookies work too.
Conclusion
Strawberry crunch cheesecake tacos are a playful and delicious dessert that combines creamy, fruity, and crunchy elements in every bite. Perfect for parties, holidays, or family gatherings, they’re a fun twist on traditional cheesecake and will quickly become a favorite. Serve them fresh and watch them disappear in no time.
Strawberry Crunch Cheesecake Tacos
A fun and delicious dessert twist — crispy taco shells filled with creamy cheesecake filling and topped with strawberry crunch and fresh strawberries. Perfect for parties or a sweet treat!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 dessert tacos
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
- Diet: Vegetarian
Ingredients
- For the taco shells:
- 6 small flour tortillas
- 2 tablespoons butter, melted
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- For the cheesecake filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, whipped to stiff peaks
- For the strawberry crunch topping:
- 15 Golden Oreo cookies, crushed
- 3 tablespoons freeze-dried strawberries, crushed
- 2 tablespoons melted butter
- For garnish:
- 1 cup fresh strawberries, diced
- Whipped cream (optional)
Instructions
- Preheat oven to 375°F (190°C). Brush tortillas with melted butter, then coat in cinnamon-sugar mixture.
- Drape tortillas over oven rack bars to form taco shell shapes. Bake 8–10 minutes, until crisp and golden. Let cool.
- In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Gently fold in whipped cream to make a light cheesecake filling.
- For topping: Mix crushed Oreos, freeze-dried strawberries, and melted butter until crumbly.
- Fill cooled taco shells with cheesecake filling. Sprinkle with strawberry crunch topping.
- Garnish with diced strawberries and whipped cream. Serve immediately.
Notes
- Can prep shells and filling ahead; assemble just before serving.
- Swap strawberries for blueberries or raspberries for variety.
- Use store-bought mini taco shells for quicker prep.
