How I Fell for Strawberry Crunch Cheesecake Tacos
Okay, so hear me out: the first time I made these strawberry crunch cheesecake tacos was for my cousin Tara's birthday, and I probably wore more filling than I managed to put in the shells. They're messy. They're also glorious. (Picture a vibrant pile of pink and creamy chaos that somehow disappears the second you put the platter down.) Usually, I'm not one for mashups, but this—it's the treat you didn't know you needed until the first crunchy, creamy bite... and then you find yourself licking your fingers, napkin-in-hand just waiting for someone to ask if there's more. Oh, and if you ever try making these during a heatwave? Maybe reconsider the oven. Learnt that one the sweaty way.
Why You'll Love Making This (Or Maybe Roll Your Eyes Like My Dad Does)
I make this when I want to turn an ordinary Saturday night into something—my family goes wild for the crunch (I have to actually hide a few so I get one myself). There's this little thrill of seeing people's faces the first time they try taco-shaped cheesecake. Plus, if your oven hates you, you can use store-bought shells—no shame in the shortcut game. And if, like me, you hate babysitting dessert, this one's low-fuss, but looks like you slaved for hours.
The Ingredient Lineup (Substitute, Substitute, Substitute...)
- 10 flour tortillas (I sometimes grab the small taco size—less guilt, more tacos...)
- 2 tablespoons of melted butter (salted or not, no one will chase you)
- ⅓ cup granulated sugar – or use brown sugar for a bit of funk, up to you
- 1 ½ cups crushed Golden Oreos (when the store’s out, vanilla wafer cookies do a stand-in job)
- 2 tablespoons strawberry gelatin powder (even generic stuff works; my grandmother swears by the real Jell-O, though)
- 1 cup freeze-dried strawberries, crushed up by hand (or just use fresh diced strawberries, but you don’t get that pink crunch)
- 12 oz cream cheese, softened (Philadelphia is nice but I’ve used store brand when no one’s looking)
- ⅓ cup powdered sugar – honestly, I just eyeball this sometimes
- 1 teaspoon vanilla extract (if you’re feeling fancy, go for vanilla bean paste)
- 1 ½ cups whipped topping (like Cool Whip, but I sometimes just whip heavy cream with a dash of sugar)
- 1 cup fresh strawberries, diced
- Optional: extra whipped cream, more berries, little mint leaves for flair
Let's Make Some Tacos (Or At Least Try Not To Eat All The Filling First)
- Prep the taco shells: Preheat your oven to 375°F (that’s about 190°C for my UK pals). Using a cookie cutter or tip of a big mug, cut circles from your tortillas (about 3-4 inch rounds if you want that perfect taco effect; don’t stress if they’re wonky—they always are for me). Brush both sides lightly with that melted butter, sprinkle with sugar. Hang 'em over the wires in your oven rack so they form a taco shell. Bake for 6–8 minutes til just golden—don’t walk away. (Seriously, I’ve burnt a batch or two by starting a Whatsapp chat mid-bake.)
- Strawberry crunch time! Blitz your Oreos, strawberry jello powder, and freeze-dried strawberries together in a ziptop bag—bash with a rolling pin, or pulse in a food processor if you’re feeling fancy. Pour onto a plate.
- Cheesecake filling: In a biggish bowl, whip the cream cheese, powdered sugar, and vanilla til smooth—about 2 minutes. Fold in the whipped topping gently. I usually sneak a spoonful here. No shame. Chill it for 10–20 minutes to firm up (or just continue on if you’re impatient).
- Assembly! Brush/barely dip the outer rims of your cooled shells in a bit of butter (just enough for crunch to stick, not soggy), then roll those edges in the strawberry crunch. Pipe or dollop the cheesecake fluff into each taco shell, add a little pile of diced berries. Top with extra whipped cream and more crunchies if you’re feeling wild (I usually am).
And there ya go. If everything falls apart, eat with a fork. Or fingers. No one minds.
Notes That Come From Hard-Won Experience
- I used to overfill these, and then everything would ooze out. It feels wrong, but less is more—they’re richer than they look! (But if you’re like my sister, go ahead and ignore me.)
- The strawberry crunch keeps well for days in a jar; I sometimes make double batches just for snacking.
- If the shells get too crispy to bite, next time shorten the baking time by a smidge.
- Actually, shells are even nice at room temp vs piping hot. Saves your fingertips too.
A Bunch Of Variations and “Experiments” (Good and Not-So-Good)
- Try raspberry gelatin and freeze-dried raspberries for a twist—tastes wonderful, colors crazier.
- If you want chocolate, sub in chocolate cookies for the Golden Oreos, and use a few mini chocolate chips as garnish. (It’s not very strawberry anymore, but sooo good.)
- I once tried dipping the entire shell in white chocolate; tasty, but a nightmare to eat and way too sweet if I’m honest.
- Lactose-free cream cheese and gluten-free tortillas? Managed it for my cousin’s restricted diet, decent but not quite the same texture (still tasty though!)
About the Gear (and Not Panicking Over What You Don’t Have)
Cookie cutter? I just use the rim of my biggest mug. Don’t have a mixer? No problem—just soft cream cheese will mix fine with a fork and a little elbow grease (beware: you might need a break halfway). No food processor for your crunchies? Stuff 'em in a bag and smash away; very therapeutic!
Will These Keep? Storage (But Good Luck Having Leftovers)
So in theory, yes: you can keep assembled tacos in the fridge for about 24 hours. The shells do soften by day two, which is kind of nice or kind of mushy depending on your mood. I’d say make only what you’ll eat, because—let’s be real—these rarely last a full day in my house. The strawberry crunch stays crispy for a few days if you keep it away form moisture (which is sometimes easier said than done).
Serving Suggestions (And Family Habits I Can’t Shake)
We love these with a big pile of fresh strawberries and sometimes even a drizzle of chocolate sauce on top—extra for the chocolate lovers in the room. If you’re going really all-out, a scoop of vanilla ice cream next to a taco turns it into a proper summertime dessert. My brother sometimes crunches more cookies on top for fun.
“Pro Tips” (aka Oops Moments, So You Don’t Repeat Them)
- I once tried to skip chilling the filling; ended up with blurry, runny tacos instead of fluffy ones.
- If you rush baking the shells and crank up the temp, be warned: charred, tough edges are no fun to chew. Slow and low-ish is the way, even if it’s not as exciting.
- Actually, I find it’s better to make the filling first so it can chill—otherwise there’s too much waiting at the end and my family gets grabby.
- Don’t forget the parchment paper under your shells; the cleanup if the sugar drips is majorly annoying.
FAQ—You Actually Asked Me These (OK, Maybe Once...)
- Can I use corn tortillas instead? Eh, not really. They’re a bit too chewy and... odd. But if that’s all you’ve got, maybe try frying them first to crisp 'em up?
- How do you keep the shells from getting too soggy? I avoid assembling them too far ahead—shell, filling, devour. If you must, store shells and filling separate 'til ready to go.
- Can you double or halve the recipe? Yup! Just eyeball the crunch topping if you scale it down. I tend to make more than needed and snack on it (oops).
- What if I hate cream cheese? Well, mate, you could try mascarpone or thick plain Greek yogurt. Not quite the same, but… who’s judging?
- Kids help? Oh absolutely! Just hide the extra sugar before they go wild. And get ready for some sticky countertops. It’s part of the magic.
So, there you have it—Strawberry Crunch Cheesecake Tacos, the kind of dessert that makes any day feel like your birthday, even if you end up with pink sugar on your face.
Ingredients
- 6 small flour tortillas
- 2 tablespoons melted butter
- ½ cup graham cracker crumbs
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup strawberry pie filling
- ½ cup crushed freeze-dried strawberries
- ¼ cup vanilla wafer cookies, crushed
Instructions
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1Preheat oven to 375°F (190°C). Brush flour tortillas lightly with melted butter, sprinkle with graham cracker crumbs, and shape over small oven-safe bowls or taco molds. Bake for 8-10 minutes until golden and crisp. Set aside to cool.
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2In a mixing bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip heavy cream to stiff peaks, then gently fold into the cream cheese mixture.
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3Fill each cooled taco shell with the cheesecake filling, spreading it evenly.
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4Top the cheesecake tacos with strawberry pie filling.
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5In a small bowl, mix crushed freeze-dried strawberries and vanilla wafer crumbs to make the strawberry crunch topping. Sprinkle generously over each taco.
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6Chill tacos in the refrigerator for at least 30 minutes before serving for best texture.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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