Strawberry Crunch Cheesecake Tacos

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These dessert tacos are inspired by those nostalgic strawberry crunch ice cream bars we all devoured growing up. The “crunch” comes from a sweet mix of crushed golden Oreos and freeze-dried strawberries, the cheesecake filling is rich and silky, and the shells are crispy with just the right amount of cinnamon sugar coating.

I first made these as a fun twist on a summer potluck dessert—something a little different but not overly complicated. Everyone flipped. They’re the perfect mix of playful and elegant, and you can make most of the components ahead of time. Win-win!

Why You’ll Love This Recipe

  • No-bake cheesecake filling: Light, creamy, and SO easy.
  • Golden, crispy shells: Made with tortillas + cinnamon sugar. Like a dessert taco shell.
  • That nostalgic strawberry crunch: Sweet, buttery, and fruity all at once.
  • Totally customizable: Try blueberries, chocolate, or even Nutella versions.
  • Perfect for parties: Handheld and fun to decorate with friends or kids.

Prep Time and Servings

  • Total Time: 30 minutes (plus chill time for filling)
  • Servings: Makes about 10–12 tacos
  • Calories per taco: ~280
  • Protein: 4g | Carbs: 29g | Fat: 16g

Ingredients

For the Cheesecake Filling:

  • 8 oz cream cheese, softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup cold heavy whipping cream

For the Strawberry Crunch Topping:

  • 12 Golden Oreos
  • ½ cup freeze-dried strawberries
  • 2 tablespoons melted butter

For the Shells:

  • 5–6 medium (6-inch) flour tortillas, cut in half
  • 3 tablespoons melted butter
  • 3 tablespoons sugar + 1 teaspoon cinnamon, mixed
  • Optional: nonstick spray or oil, for crisping

For the Strawberry Topping:

  • 1 cup fresh strawberries, diced
  • 1 tablespoon sugar
  • 1 teaspoon lemon juice

Step-by-Step Instructions

Step 1: Make the Cheesecake Filling

  • In a bowl, beat the softened cream cheese, powdered sugar, and vanilla until smooth.
  • In a separate bowl, whip the heavy cream until stiff peaks form.
  • Gently fold the whipped cream into the cream cheese mixture until fluffy.
  • Cover and chill for at least 30 minutes (or up to 2 days).

Pro Tip: Chilling helps the filling firm up so it pipes beautifully into the taco shells.

Step 2: Make the Strawberry Crunch

  • In a food processor, pulse the Oreos and freeze-dried strawberries until crumbly.
  • Add melted butter and pulse again just to combine.
  • Set aside.

No processor? No problem. Crush the cookies and strawberries in a zip-top bag with a rolling pin.

Step 3: Make the Taco Shells

  • Preheat oven to 375°F.
  • Brush both sides of each tortilla half with melted butter and sprinkle with cinnamon sugar.
  • Drape the halves over oven rack bars (so they hang like taco shells) or place upside down on a muffin tin to create taco shapes.
  • Bake for 8–10 minutes or until golden brown and crisp. Let cool.

Shortcut: Use store-bought mini taco shells and crisp them up in the oven with cinnamon sugar!

Step 4: Make the Strawberry Topping

  • Combine diced strawberries, sugar, and lemon juice in a small bowl.
  • Let sit for 10–15 minutes until juicy and syrupy.

Step 5: Assemble the Tacos

  • Pipe or spoon cheesecake filling into each cooled taco shell.
  • Top with a spoonful of macerated strawberries.
  • Sprinkle generously with strawberry crunch topping.
  • Optional: drizzle with white chocolate or a touch of strawberry syrup.

Serving Tip: These are best served immediately after assembling so the shells stay crispy!

How to Serve

  • Party-style: Set up a taco bar with all the components so everyone can build their own.
  • Chilled dessert: Keep assembled tacos in the fridge for 15 minutes before serving for a cool, refreshing bite.
  • Kids’ birthday: Add sprinkles, mini chocolate chips, or colored candy melts for fun toppings.

Additional Tips

  1. Don’t overbake the shells: Keep an eye on them—once they’re golden and crisp, they’re done.
  2. Make components ahead: Filling, crunch topping, and strawberry mix can all be prepped a day in advance.
  3. Use cold cream: Cold heavy cream whips better and holds its shape longer.
  4. Keep shells crisp: Only fill just before serving to prevent sogginess.
  5. Freeze the filling: Turn the leftover cheesecake mix into frozen cheesecake bites or a no-bake pie.

Recipe Variations

  • Chocolate version: Add cocoa powder to the filling and use crushed chocolate Oreos in the crunch.
  • Blueberry lemon: Swap strawberries for blueberries and add lemon zest to the filling.
  • Mini version: Use street taco-size tortillas for adorable bite-sized treats.
  • Nutty twist: Add chopped pistachios or crushed peanuts to the crunch topping.
  • Vegan: Use plant-based cream cheese, whipped topping, and butter alternatives.

Storage

  • Filling & toppings: Store in separate airtight containers in the fridge for up to 2–3 days.
  • Taco shells: Once baked, store at room temperature in a sealed container for 1–2 days.
  • Assembled tacos: Best eaten right away, but you can chill for up to 1 hour before serving.

Special Equipment

  • Electric mixer: Makes whipping the cream and beating the filling a breeze.
  • Piping bag or zip-top bag: For neatly filling the taco shells.
  • Food processor: To make the strawberry crunch topping super fine (optional but helpful).

FAQ

Can I make these ahead?
You can prep all components ahead of time, but assemble just before serving to keep the shells crispy.

Can I use store-bought cheesecake filling?
Sure! That works in a pinch—just make sure it’s thick enough to hold shape.

What if I don’t have freeze-dried strawberries?
You can use strawberry gelatin powder mixed with crushed vanilla cookies for a similar crunch.

Can I use corn tortillas instead of flour?
Flour tortillas work better for sweet flavors and get crispier when baked. Corn tortillas tend to be more savory.

How can I make the shells extra crispy?
Bake them a few extra minutes or brush lightly with oil before baking.

Are these freezer friendly?
Not once assembled, but you can freeze the cheesecake filling on its own for up to 2 months.

Conclusion

Strawberry Crunch Cheesecake Tacos are the kind of treat that’s as fun to say as they are to eat. With crispy cinnamon-sugar shells, fluffy cheesecake filling, juicy strawberries, and that iconic crunchy topping, they’re the ultimate dessert mashup. Sweet, nostalgic, and just a little over-the-top—in the best way.

Make them for your next gathering, or just because you’re craving something fun and fabulous. And if you snap a pic, tag me—I’d love to see your taco masterpieces!

Print
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Strawberry Crunch Cheesecake Tacos


  • Author: Monica
  • Total Time: 30 min

Description

Strawberry Crunch Cheesecake Tacos are fun, festive treats made with crispy taco shells filled with a creamy cheesecake filling, fresh strawberries, and topped with a nostalgic strawberry crunch. Perfect for parties, summer desserts, or a sweet handheld indulgence.


Ingredients

Scale

For the taco shells:

  • 6 small flour tortillas

  • 2 tbsp butter, melted

  • 1/4 cup granulated sugar

  • 1 tsp cinnamon

For the cheesecake filling:

  • 8 oz cream cheese, softened

  • 1/2 cup powdered sugar

  • 1 tsp vanilla extract

  • 1 cup whipped topping (like Cool Whip)

For the strawberry crunch topping:

  • 10 Golden Oreos, crushed

  • 2 tbsp strawberry Jell-O mix (dry)

  • 2 tbsp melted butter

For the strawberry layer:

  • 1 cup fresh strawberries, diced

  • 1 tbsp sugar (optional)


Instructions

1️⃣ Make taco shells: Preheat oven to 375°F (190°C). Brush tortillas with melted butter, then sprinkle with cinnamon sugar. Drape over oven rack bars or taco molds and bake for 7–9 minutes until crispy. Let cool.

2️⃣ Prepare crunch topping: In a bowl, mix crushed Oreos, dry Jell-O mix, and melted butter until crumbly. Set aside.

3️⃣ Make cheesecake filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped topping.

4️⃣ Prepare strawberries: Mix diced strawberries with sugar if using. Let sit for a few minutes to release juices.

5️⃣ Assemble tacos: Fill each taco shell with cheesecake filling, top with strawberries, and sprinkle generously with strawberry crunch topping.

Notes

  • You can make the shells ahead of time and store in an airtight container.

  • Try other fruit toppings like blueberries or peaches for a twist.

 

  • Best served chilled or within a few hours of assembling to maintain crispness.

  • Prep Time: 20 min
  • Cook Time: 10 min

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