strawberry crunch cheesecake tacos
A stunning, creative dessert featuring crispy, baked cinnamon-sugar tortilla shells stuffed with a rich, fluffy no-bake vanilla cheesecake filling, and coated in a nostalgic, crunchy strawberry shortcake cookie crumble.
Equipment
- Standard 12-cup muffin tin (to flip upside down for baking taco shapes)
- Hand mixer or stand mixer
- Two medium mixing bowls
- Piping bag with a large star tip
- Zip-top plastic bag and rolling pin (for crushing toppings)
Ingredients
- For the Dessert Taco Shells:
- 6 small flour tortillas street taco size
- 3 tablespoons unsalted butter melted
- 1/3 cup granulated white sugar
- 1 tablespoon ground cinnamon
- For the No-Bake Cheesecake Filling:
- 8 oz cream cheese softened at room temperature
- 1/2 cup powdered sugar
- 1/2 cup heavy whipping cream cold
- 1 teaspoon pure vanilla extract
- For the Strawberry Shortcake Crunch Topping:
- 8 Golden Oreo cookies
- 1/2 cup freeze-dried strawberries
- 1 tablespoon unsalted butter melted
- Fresh strawberry slices for garnish