Strawberry Crunch Cheesecake Tacos (Print-Friendly Version)
Crispy cinnamon shells filled with creamy cheesecake, strawberries, and a sweet cookie crunch.
# Ingredients You’ll Need:
→ Taco Shells
01 -
6 small flour tortillas
02 -
2 tablespoons unsalted butter, melted
03 -
1/4 cup granulated sugar
04 -
1 teaspoon ground cinnamon
→ Crunch Topping
05 -
1 cup Golden Oreos, crushed (or vanilla sandwich cookies)
06 -
1 tablespoon unsalted butter, melted
→ Cheesecake Filling
07 -
1 package (3.4 ounces) instant cheesecake pudding mix
08 -
1 cup cold milk
09 -
8 ounces cream cheese, softened
10 -
1/2 cup powdered sugar
11 -
1 teaspoon vanilla extract
12 -
1 tub (8 ounces) whipped topping, thawed
→ Toppings
13 -
1 cup fresh strawberries, diced
14 -
Strawberry syrup, optional for drizzling
# How to Make It:
01 -
Preheat oven to 375°F. Lightly brush both sides of each flour tortilla with melted butter.
02 -
Combine granulated sugar and ground cinnamon in a bowl. Evenly sprinkle mixture over both sides of each tortilla.
03 -
Flip a muffin pan upside down and position tortillas between the cups to shape. Bake for 8–10 minutes until golden brown and crisp. Cool completely before filling.
04 -
Place Golden Oreos in a ziplock bag and crush to coarse crumbs. Mix with melted butter and set aside.
05 -
In a medium bowl, whisk together instant cheesecake pudding mix and cold milk. Allow the mixture to thicken for 5 minutes.
06 -
Beat softened cream cheese in a separate bowl until smooth. Add powdered sugar and vanilla extract. Mix until light and fluffy.
07 -
Fold thickened pudding mixture and whipped topping gently into the cream cheese mixture until creamy and well blended.
08 -
Spoon or pipe cheesecake filling evenly into each cooled taco shell. Top each with diced strawberries and a generous sprinkle of the cookie crunch. Drizzle with strawberry syrup as desired.
# Extra Suggestions:
01 -
Allow shells to cool completely before adding filling to prevent softening.