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Strawberry Crunch Cheesecake Tacos with Creamy Filling

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A fun no-bake dessert featuring crispy cinnamon-sugar taco shells, creamy cheesecake filling, strawberry jam, and a buttery strawberry crunch topping.

Ingredients

Scale

  • 8 small flour tortillas

  • 2 tbsp butter, melted (for brushing)

  • ½ cup sugar + 1 tsp cinnamon (for coating)

For the Filling:

  • 8 oz cream cheese, softened

  • ½ cup powdered sugar

  • 1 tsp vanilla extract

  • ¾ cup heavy whipping cream

For Strawberry Layer:

  • ⅓ cup strawberry jam

  • Optional: ½ cup diced fresh strawberries

For Strawberry Crunch:

  • 15 Golden Oreos

  • ½ cup freeze-dried strawberries

  • 4 tbsp melted butter

Instructions

  • Preheat oven to 375°F. Drape tortillas over oven racks or bars to form taco shapes. Bake 6–8 minutes until golden.

  • While warm, brush with melted butter and roll in cinnamon sugar. Let cool.

  • In a food processor, pulse Golden Oreos and freeze-dried strawberries. Stir in melted butter to make crumble.

  • Beat cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip heavy cream to stiff peaks. Fold into the cream cheese mixture. Chill 20 minutes.

  • Pipe filling into cooled taco shells. Add a spoonful of jam and more filling on top.

  • Sprinkle generously with strawberry crunch. Chill tacos for 30 minutes before serving.

Notes

Try waffle cone taco shells for a fun twist. Store assembled tacos chilled and eat within 1–2 days. Shells may soften if stored too long.

Find it online: https://foodemily.com/strawberry-crunch-cheesecake-tacos-with-creamy-filling/