Description
Strawberry Crunch Cheesecake Tacos are a delightful and easy-to-make dessert that combines creamy cheesecake filling with crispy, sugar-coated tortilla shells and a refreshing strawberry topping. These tacos are made with a buttery Golden Oreo and freeze-dried strawberry crust, making them a perfect sweet treat for any occasion.
Ingredients
Scale
Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
Strawberry Crunch Coating
- 1 cup Golden Oreo cookies, finely crushed
- 1/4 cup freeze-dried strawberries, finely crushed
- 1/4 cup melted butter
Taco Shells
- 6 large flour tortillas
- 2 tablespoons melted butter, for brushing
- 2 tablespoons granulated sugar, for sprinkling
Strawberry Topping
- 1 cup fresh strawberries, sliced
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
Instructions
- Crush Golden Oreos: In a food processor, pulse the Golden Oreos until finely crushed into crumbs. Alternatively, place them in a resealable bag and crush with a rolling pin until no large chunks remain.
- Crush Freeze-Dried Strawberries: Similarly, crush the freeze-dried strawberries into a fine powder using a food processor or rolling pin inside a resealable bag.
- Mix Crumbs: In a medium bowl, mix the crushed Golden Oreo crumbs with the crushed freeze-dried strawberries to combine the flavors evenly.
- Add Butter: Pour the melted butter over the crumb mixture and stir until it resembles wet sand and is fully moistened.
- Prepare Cheesecake Filling: In a large bowl, beat softened cream cheese with an electric mixer until smooth, then gradually add sugar while continuing to beat until light and fluffy.
- Add Vanilla and Cream: Stir in vanilla extract, then slowly mix in heavy cream at low speed until just combined.
- Chill Filling: Cover the bowl with plastic wrap and refrigerate the cheesecake filling for at least 30 minutes.
- Prepare Taco Shells: Cut circles (6-8 inches) from the flour tortillas using a cookie cutter or knife. Brush both sides with melted butter and sprinkle granulated sugar on both sides.
- Shape Shells: Fold each tortilla circle in half to form taco shells; secure edges with a toothpick if needed.
- Bake Shells: Preheat oven to 350°F (175°C). Place taco shells on a parchment-lined baking sheet and bake for 8-10 minutes until golden brown and crispy.
- Cool Shells: Remove from oven and cool completely on a wire rack.
- Fill Tacos: Spoon chilled cheesecake filling into each cooled taco shell.
- Coat with Crunch: Press the filled side of each taco into the strawberry crunch coating to cover the cheesecake filling completely.
- Chill Tacos: Place assembled tacos on a tray or plate and refrigerate for at least 15 minutes before serving.
- Prepare Strawberry Topping: Wash, hull, and slice fresh strawberries. In a bowl, combine strawberries, sugar, and lemon juice; toss gently.
- Marinate Strawberries: Let the strawberry mixture sit for at least 15 minutes to meld flavors.
- Serve: Spoon the strawberry topping over the strawberry crunch-coated cheesecake tacos just before serving.
Notes
- Make sure the cream cheese is fully softened to avoid lumps in the cheesecake filling.
- Freeze-dried strawberries can be found in specialty stores or online for the best crunch and flavor concentration.
- The tortilla shells must be cooled completely before filling to keep the tacos crispy.
- Use a sharp cookie cutter or knife to ensure clean tortilla circles and less breakage.
- You can substitute Golden Oreos with plain vanilla wafer cookies if desired.
- Store assembled tacos in the refrigerator and consume within 1-2 days for best freshness.
