Description
Strawberry Cheesecake Dessert Tacos are crispy cinnamon-sugar tortilla shells filled with fluffy no-bake cheesecake cream, fresh strawberries, and a buttery strawberry cookie crunch. They’re fun, creamy, and perfect for parties or an easy dessert.
Ingredients
Scale
Shells
- 8 small tortillas
- 3 tablespoons butter, melted
- ¼ cup sugar
- 1 teaspoon cinnamon
Cheesecake Filling
- 8 oz cream cheese, softened
- ¾ cup heavy cream
- â…“ cup powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Strawberry Crunch
- Golden Oreos
- Freeze-dried strawberries
- 3 tablespoons melted butter
Topping
- Fresh strawberries, diced or sliced
Instructions
- Preheat oven to 375°F and lightly grease a muffin tin.
- Brush tortillas with melted butter and sprinkle with cinnamon sugar.
- Press tortillas between muffin cups to form taco shapes and bake for 8–10 minutes until crisp. Let cool completely.
- For the crunch topping, pulse Golden Oreos and freeze-dried strawberries in a food processor until crumbly. Stir in melted butter and set aside.
- Whip heavy cream until stiff peaks form.
- In another bowl, beat cream cheese, powdered sugar, vanilla, and salt until smooth.
- Gently fold whipped cream into the cream cheese mixture to make a light cheesecake filling.
- Pipe or spoon filling into the cooled tortilla shells.
- Top with fresh strawberries and sprinkle the strawberry cookie crunch over the top.
- Serve immediately or chill briefly before serving.
Notes
For extra flavor, drizzle with strawberry syrup or white chocolate. Keep shells and filling separate until serving if preparing ahead so the tacos stay crisp.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baked / No-Bake Filling
- Cuisine: American
Nutrition
- Serving Size: 1 dessert taco
- Calories: 260
- Sugar: 16g
- Sodium: 170mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg