Strawberry Crunch Cheesecake Tacos (Printable Version)
Golden taco shells hold creamy cheesecake filling, fresh strawberries, and a crunchy strawberry topping.
# Ingredients Required:
→ Taco Shells
01 -
8 small flour tortillas (street taco size)
02 -
2 tablespoons granulated sugar
03 -
4 tablespoons unsalted butter, melted
→ Cheesecake Filling
04 -
8 ounces cream cheese, softened
05 -
½ cup powdered sugar
06 -
1 teaspoon vanilla extract
07 -
½ cup heavy whipping cream
→ Topping and Coating
08 -
1 ½ cups fresh strawberries, diced
09 -
15 Golden Oreos, crushed
10 -
3 tablespoons strawberry gelatin powder
11 -
½ cup white chocolate chips, melted
# Guide to Cooking:
01 -
Preheat oven to 190°C and lightly grease a muffin tin. Combine granulated sugar with melted butter and brush onto both sides of the tortillas. Drape tortillas over the muffin tin cavities to create taco shapes and bake for 8 to 10 minutes until golden and crisp.
02 -
Beat softened cream cheese with powdered sugar and vanilla extract until smooth. Whip heavy cream separately to firm peaks, then gently fold it into the cream cheese mixture until fully incorporated.
03 -
Mix crushed Golden Oreos with strawberry gelatin powder to create the crunchy topping. Dip each baked taco shell into melted white chocolate, then roll or coat them evenly in the strawberry crunch mixture.
04 -
Chill the cheesecake filling for 20 minutes to firm up. Pipe or spoon the filling into the cooled taco shells, top generously with diced fresh strawberries, and sprinkle additional strawberry crunch topping. Serve immediately.
# Extra Suggestions:
01 -
Chilling the filling helps maintain structure when piping and serving.