Description
These Strawberry Crunch Cheesecake Tacos are creamy, crispy, and irresistibly sweet — the perfect summer dessert! With golden taco shells coated in strawberry crunch crumble, a silky cheesecake filling, and luscious strawberry topping, each bite delivers pure bliss. Great for Valentine’s Day, summer parties, or anytime you crave something fun and decadent. They look impressive but are surprisingly easy to make!
Ingredients
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8 small flour tortillas
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2 tbsp butter, melted
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½ cup graham cracker crumbs
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½ cup crushed freeze-dried strawberries
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1 (8 oz) package cream cheese, softened
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½ cup powdered sugar
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1 tsp vanilla extract
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1 cup heavy whipping cream
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½ cup strawberry pie filling or jam
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Fresh strawberries, for garnish
Instructions
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Preheat oven to 375°F (190°C). Brush tortillas lightly with melted butter.
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Drape each tortilla over an oven rack bar to form a taco shape. Bake 8–10 minutes or until golden and crisp. Let cool completely.
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In a shallow dish, mix graham cracker crumbs and crushed strawberries.
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Brush taco shells with a little melted butter and dip them into the crumb mixture to coat.
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Beat cream cheese, powdered sugar, and vanilla until smooth.
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In another bowl, whip heavy cream until stiff peaks form. Fold into cream cheese mixture.
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Pipe cheesecake filling into taco shells. Top with strawberry pie filling and fresh strawberries.
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Chill for 30 minutes before serving.
Notes
Substitute crushed Golden Oreos for graham crackers for extra crunch.
Keep refrigerated until ready to serve.
Drizzle with white chocolate for a gourmet finish.