You HAVE To Try These Strawberry Crunch Cheesecake Tacos!
Okay, so you HAVE to try these Strawberry Crunch Cheesecake Tacos. Seriously. The first time I made them, my kitchen looked like a pink glitter bomb exploded, but oh my goodness, it was worth it. My youngest, bless his heart, tried to “help” with the crunch topping… let’s just say we were finding strawberry dust for days! But that first bite? Pure heaven. It’s become *the* request for birthdays now.
Why You’ll Go Crazy For These
Honestly? I make this when I need a serious pick me up, or when company’s coming and I want something that looks super impressive but is actually (mostly) straightforward. My family goes absolutely bananas for this because… well, it’s cheesecake, strawberries, *and* a crunchy taco shell. What’s not to love?! It hits all the right notes – creamy, crunchy, sweet, a little tangy. Plus, they’re just plain fun to eat. Took me a couple tries to get the shell *just right* without it breaking (more on that later!), but now it’s smooth sailing.
What You’ll Need (Ingredients)
- For the Cheesecake Filling:
- Two 8 oz blocks cream cheese, softened (leave it out for a couple hours, trust me)
- 1 cup powdered sugar (sifted if you’re feeling fancy, I usually don’t bother!)
- 1 tsp vanilla extract (the good stuff if you have it)
- 1/4 cup heavy cream (or whipping cream, whatever’s in the fridge)
- Optional: Pinch of salt – really makes the flavors pop!
- For the Strawberry Crunch Topping:
- 1 cup freeze dried strawberries (this is KEY for the crunch, don’t use fresh here!) – I usually grab mine online but some supermarkets have them now.
- 1/2 cup crushed Golden Oreos OR shortbread cookies (about 10-12 cookies) – Golden Oreos give it that classic ice cream bar vibe, but shortbread is lovely too. I sometimes use Nilla wafers if that’s all I got.
- 4 tbsp melted butter (unsalted preferably, but salted is fine, just maybe skip the extra pinch of salt in the filling)
- For the “Taco” Shells:
- 8-10 small flour tortillas (the fajita size ones work great)
- 2 tbsp melted butter
- 2 tbsp granulated sugar mixed with 1 tsp cinnamon (optional, but yummy)
- OR You can totally buy those premade dessert taco shells if you see ’em and wanna save a step. No judgement here!
Let’s Make Some Magic (Directions!)
- Make the Crunch: Okay, first things first, let’s get that glorious crunch topping ready. Chuck the freeze dried strawberries into a food processor and blitz ’em until they’re mostly powdery with some small bits. Or! Put them in a sturdy zip top bag and bash them with a rolling pin. Very therapeutic. Tip that into a bowl.
- Cookie Crumbs: Crush your cookies (Oreos, shortbread, whatever) into fine crumbs. Food processor is easiest, but the baggie method works here too. Add these to the strawberry powder.
- Combine Crunch: Pour the melted butter over the strawberry/cookie mixture and stir it all together until it’s nicely combined and kinda clumpy. Set this aside. Try not to eat it all with a spoon. (This is where I usually sneak a taste… or three.)
- Make the Filling: Now for the cheesecake bit! In a big bowl, beat the softened cream cheese with an electric mixer until it’s smooth. Seriously, make sure it’s soft, otherwise you get lumps. No bueno. Add the powdered sugar, vanilla, and that pinch of salt if using. Beat again until it’s all combined and fluffy.
- Finish Filling: Pour in the heavy cream and beat on low speed first (unless you want a cream explosion), then increase to medium high until the filling is thick and holds its shape a bit. It should look, well, like cheesecake filling! Cover the bowl and pop it in the fridge to chill while you do the shells. At least 30 mins.
- Prep the Shells (if making): Preheat your oven to 375°F (190°C). Brush both sides of each tortilla lightly with melted butter. If you’re doing the cinnamon sugar thing, sprinkle that on now.
- Shape the Shells: This is the slightly fiddly bit. Drape each tortilla over two bars of your oven rack, so it hangs down and forms a taco shape. You might need to gently press it into shape. Be careful, the oven rack is getting hot!
- Bake Shells: Bake for about 8-12 minutes, keeping a close eye on them! You want them golden brown and crispy, but not burnt. Ovens vary wildly, so yours might be quicker or slower. Let them cool *completely* on the rack before trying to move them, or they might break. Ask me how I know…
- Assemble the Tacos!: Gently take a cooled taco shell. Spoon or pipe (if you’re fancy) the chilled cheesecake filling into it. Don’t overfill!
- Get Crunchy: Now, the best part. Take a filled taco and generously press the strawberry crunch topping all over the exposed cheesecake filling. Some people like to roll it in a shallow dish of the topping. I find just pressing it on works great and is less messy. Actually, who am I kidding, it’s always messy. Deliciously messy.
- Serve!: Serve these bad boys immediately! Or chill them for a bit if you prefer.
Notes From My Kitchen:
- Make sure that cream cheese is *really* soft. Like, room temperature for a good few hours. Otherwise? Lumps. And nobody wants lumpy cheesecake.
- Don’t skimp on chilling the filling. It needs to firm up so it holds its shape in the taco.
- The taco shells are delicate once baked. Handle with care! If one breaks? Oh well, crumble it up and call it Strawberry Crunch Cheesecake Nachos! Problem solved.
- I’ve found that freeze dried strawberries form different brands can vary in intensity. Give your powder a taste – if it’s not ‘strawberry’ enough for you, maybe blitz in a few more.
Fun Variations I’ve Tried:
- Lemon Strawberry: Add a teaspoon of lemon zest to the cheesecake filling. SO good. Brightens it right up.
- Chocolate Drizzle: Melt some white or dark chocolate and drizzle it over the finished tacos. Decadent!
- Different Crunch: Instead of Golden Oreos, try crushed pretzels for a salty sweet vibe! Or even cornflakes.
- The One That Didn’t Work: I tried using fresh strawberry puree in the filling once… total disaster. Made it way too watery and it just wouldn’t set up properly. Stick to the freeze dried stuff for the flavour *and* the crunch!
Equipment Needed:
- Electric mixer (handheld or stand mixer – makes the filling much easier, but you *could* do it by hand if you have arms of steel and lots of patience!)
- Food processor (optional, for the crunch – a zip top bag and rolling pin work too!)
- Oven
- Mixing bowls, spoons, spatula – the usual suspects.
- No piping bag? No problem. Just spoon the filling in. Or snip the corner off a sturdy zip top bag for a makeshift one. See? Dead easy.
How to Store Leftovers:
- These are definitely best eaten fresh because the shells can get soggy.
- IF you have leftovers (and that’s a big if in my house, they usually vanish!), store them gently in an airtight container in the fridge for maybe a day. The crunch might soften a bit, but they’ll still taste amazing. Though honestly, in my house it never lasts more than a day!
Serving Suggestions:
- We just eat them as is, usually standing around the kitchen island because no one can wait.
- A dollop of whipped cream wouldn’t go amiss though.
- My daughter insists on extra strawberry crunch topping served on the side for dipping. Can’t argue with that logic. It’s probably why we’re always running low on the topping mid assembly. Whoops.
Pro Tips (Learned the Hard Way):
- Don’t Rush the Shell Cooling: I once tried to fill the tacos when the shells were still slightly warm. Big mistake. They got soft, cracked, and basically imploded. Let them cool completely on the rack! Patience, grasshopper.
- Soften That Cream Cheese: Did I mention softening the cream cheese? Yes? Well, I’m mentioning it again. I tried using it slightly cool once because I was in a hurry and spent ages trying to beat out the lumps. Just… don’t. Let it sit out!
- Taste As You Go: Especially with the filling and the crunch. Is it sweet enough? Strawberry enough? Adjust before you assemble everything. That’s the fun part of cooking form home, right?
Got Questions? Lemme Try and Answer!
- Can I use fresh strawberries instead of freeze dried?
For the crunch topping? Absolutely not, I’m afraid! You need that dryness to get the *crunch*. Fresh berries have too much moisture and will just make it soggy. Stick with freeze dried for the topping, trust me on this! For a garnish on top? Sure! - Can I make the components ahead of time?
Yes, definitely! You can make the cheesecake filling a day or two ahead and keep it chilled in an airtight container. The crunch topping can also be made ahead and stored in an airtight container at room temperature. The shells? Hmm, they’re really best made fresh just before serving so they stay super crispy. But you *could* maybe make them a few hours ahead and store them loosely covered at room temp? Just be aware they might lose a tiny bit of crispness. - My taco shells broke! What do I do?!
Ah, bummer! It happens. Don’t bin them! Like I said before, crumble ’em up, layer the broken shells, cheesecake filling, and crunch topping in glasses or bowls like a parfait or ‘deconstructed taco’. Still delicious! Or call them nachos. Problem solved! - Where do I find freeze dried strawberries?
They used to be tricky to find, but lots more supermarkets stock them now, usually in the dried fruit aisle or sometimes near the snacks/nuts. Failing that, Thrive Market or Amazon definitely have them. Or check out a local health food store. - Are these Strawberry Crunch Cheesecake Tacos hard to make?
Honestly? Not really! There are a few steps, yeah, but none of them are super complicated. The trickiest bit is probably getting the taco shells just right without breaking them, but even that’s manageable. It’s more assembly than complex baking, you know? Give it a go! You might surprise yourself. Plus, even if they look a bit wonky, they taste incredible. That’s the main thing, innit? Speaking of baking, sometimes I browse Smitten Kitchen for inspiration when I’m feeling adventurous – Deb always has such reliable recipes.
Okay, I think that covers everything! Let me know if you make these Strawberry Crunch Cheesecake Tacos, I’d love to hear how they turn out! Happy cooking!
simo
Med
