Description
Dive into the world of sweet and crunchy with Strawberry Crunch Cheesecake Tacos, an irresistible no-bake dessert filled with creamy cheesecake and fresh strawberries.
Ingredients
Scale
- 6 small flour tortillas
- 2 tablespoons melted butter
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped topping (like Cool Whip)
- 1 1/2 cups diced fresh strawberries
- 2 tablespoons sugar (for strawberries)
- 10 golden sandwich cookies (like Golden Oreos), crushed
- 1 tablespoon strawberry gelatin powder (dry)
- 2 tablespoons melted butter (for the topping)
Instructions
- Preheat your oven to 375°F (190°C).
- Lightly brush each tortilla on both sides with melted butter.
- In a bowl, mix sugar and cinnamon; sprinkle this mixture over each tortilla.
- Drape the tortillas over the bars of your oven rack to form taco shapes. Bake for 6–8 minutes or until golden and crisp. Allow to cool.
- In a small bowl, combine diced strawberries with 2 tablespoons sugar and let sit for 10 minutes.
- In a medium bowl, beat the softened cream cheese until smooth. Gradually mix in powdered sugar and vanilla extract, then fold in the whipped topping.
- In a separate bowl, combine crushed cookies, strawberry gelatin powder, and melted butter to create a topping.
- Fill the cooled taco shells with the cheesecake filling generously.
- Top with macerated strawberries and sprinkle with the crunch topping.
- Enjoy immediately or chill in the refrigerator for 15–20 minutes for a firmer filling.
Notes
Let the filled tacos chill for better texture if making ahead; keep the filling and taco shells separate to prevent sogginess.
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 taco
- Calories: 260
- Sugar: 12g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg