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Strawberry Crunch Cheesecake Tacos

A fun, no-bake dessert featuring crispy cinnamon sugar taco shells filled with creamy strawberry cheesecake and rolled in a iconic strawberry shortcake cookie crunch.
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Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings: 8 tacos
Course: Dessert, Snack
Cuisine: American, Summer
Calories: 420

Ingredients
  

Cinnamon Sugar Taco Shells
  • 8 small (6-inch) flour tortillas
  • 3 tbsp unsalted butter melted
  • 0.25 cup granulated sugar
  • 1 tsp ground cinnamon
Strawberry Cheesecake Filling
  • 1 8-oz block full-fat cream cheese softened
  • 0.5 cup powdered sugar sifted
  • 1 tsp pure vanilla extract
  • 1 cup heavy whipping cream cold
  • 0.33 cup strawberry jam or preserves
  • 1 pinch salt
Strawberry Crunch Topping
  • 12 golden shortbread cookies e.g., Lorna Doone
  • 0.25 cup freeze-dried strawberries
  • 2 tbsp unsalted butter melted
  • 1 tbsp granulated sugar
Strawberry Sauce & Garnish
  • 1 cup strawberries fresh or frozen, chopped
  • 2 tbsp granulated sugar
  • 1 tbsp water
  • 1 tsp lemon juice
  • Whipped cream and fresh strawberry slices for serving

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer
  • Food processor

Method
 

  1. Preheat oven to 375°F (190°C). Invert 2-3 oven-safe bowls on a baking sheet and grease the outsides.
  2. Mix 1/4 cup sugar and 1 tsp cinnamon. Brush one side of each tortilla with melted butter, then coat with cinnamon sugar.
  3. Drape tortillas, sugar-side out, over the prepared bowls to form taco shells. Bake for 8-10 mins until golden and crisp. Cool completely.
  4. Make Topping: In a food processor, pulse cookies and freeze-dried strawberries into crumbs. Mix with 2 tbsp melted butter and 1 tbsp sugar. Set aside.
  5. Make Sauce: In a saucepan, cook 1 cup chopped strawberries, 2 tbsp sugar, and water for 8-10 mins. Add lemon juice. Blend if desired and cool.
  6. Make Filling: Beat softened cream cheese, powdered sugar, vanilla, and salt until smooth.
  7. In a separate chilled bowl, whip the heavy cream to stiff peaks.
  8. Gently fold whipped cream into cream cheese mixture. Then, gently fold in strawberry jam for a marbled effect.
  9. Assemble: Fill cooled taco shells with cheesecake filling. Roll the exposed filling in the strawberry crunch topping to coat.
  10. Drizzle with strawberry sauce, add whipped cream and a strawberry slice. Serve immediately.

Notes

For best results, assemble tacos no more than 30-60 minutes before serving to keep shells crisp. Components can be made ahead and stored separately.