Description
These no-bake Strawberry Crunch Cheesecake Tacos are a fun and easy dessert featuring a crispy shell, a fluffy cheesecake filling, and a delightful strawberry crunch.
Ingredients
For the Taco Shells
- 8 small small flour tortillas (Brush with melted butter for added flavor.)
For the Cheesecake Filling
- 8 oz cream cheese, softened (Full fat cream cheese is recommended.)
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup whipped topping (Use freshly whipped cream or store-bought.)
For Toppings
- 1 cup fresh strawberries, chopped (Pat dry before adding.)
- 1/2 cup crushed golden sandwich cookies (For added crunch.)
- 2 tbsp strawberry jam (Thinned with a little warm water for glaze.)
Instructions
Preparing the Taco Shells
- Brush both sides of small tortillas with melted butter. Optionally sprinkle with cinnamon sugar.
- Drape tortillas over a taco rack or between the bars of an oven rack.
- Bake at 350°F (175°C) until golden and crispy, about 10 minutes. Let cool completely.
Making the Cheesecake Filling
- In a bowl, beat softened cream cheese until smooth.
- Add powdered sugar and vanilla. Fold in whipped topping until combined.
- Chill the filling for 15 minutes if it’s too soft.
Assembling the Tacos
- Fill each taco shell with a layer of cheesecake filling.
- Add chopped strawberries on top.
- Sprinkle with crushed cookies and drizzle strawberry glaze.
- Optional: Top with a dollop of whipped cream.
Chilling
- Chill assembled tacos in the refrigerator for at least 30 minutes before serving.
Notes
Store taco shells at room temperature and filling separately in the fridge to maintain crispiness. Assemble just before serving for best texture.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American