Strawberry Crunch Cheesecake Tacos (Print)

Crispy tortilla shells filled with cheesecake mousse and strawberry crunch topping. A fun fusion dessert.

# What You’ll Need:

→ Taco Shells

01 - 8 small flour tortillas
02 - 2 tablespoons unsalted butter, melted
03 - 2 tablespoons granulated sugar
04 - 1 teaspoon ground cinnamon

→ Cheesecake Filling

05 - 8 ounces cream cheese, softened
06 - 1/2 cup heavy cream
07 - 1/4 cup granulated sugar
08 - 1 teaspoon vanilla extract

→ Strawberry Crunch Topping

09 - 1 cup freeze-dried strawberries
10 - 2 cups crispy rice cereal
11 - 2 tablespoons unsalted butter, melted
12 - 2 tablespoons granulated sugar

→ Fresh Topping

13 - 1 cup fresh strawberries, diced

# How To Make:

01 - Preheat oven to 350°F. Brush each flour tortilla with melted butter and sprinkle evenly with cinnamon sugar. Drape tortillas over the bars of the oven rack to form a taco shell shape. Bake for 7 to 9 minutes until golden and crisp. Remove and let cool completely.
02 - In a mixing bowl, beat softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. In a separate chilled bowl, whip the heavy cream to medium-stiff peaks. Gently fold the whipped cream into the cream cheese mixture in two additions until uniformly combined. Transfer to a piping bag or spoon into a bowl and refrigerate.
03 - Pulse freeze-dried strawberries and crispy rice cereal in a food processor until a coarse crumb forms. Transfer to a bowl and mix in melted butter and granulated sugar until the mixture resembles wet sand.
04 - Pipe or spoon the cheesecake mousse generously into each cooled taco shell. Sprinkle the strawberry crunch topping liberally over the filling. Garnish with fresh diced strawberries.
05 - Serve immediately to preserve the crunch of the taco shells and topping. For added indulgence, drizzle with white chocolate or strawberry sauce.

# Expert Tips:

01 -
  • The contrast of a warm cinnamon sugar shell against cold cheesecake mousse is the kind of texture magic that makes everyone close their eyes on the first bite.
  • It looks wildly impressive but comes together in about half an hour with zero baking skills required.
02 -
  • Let the taco shells cool completely before filling or the cheesecake mousse will melt into a puddle before anyone takes a bite.
  • Do not overwhip the cream because once it crosses into stiff territory, folding it in becomes nearly impossible without deflating everything.
03 -
  • Pulse the crunch topping in short bursts rather than running the food processor continuously, since you want sandy crumbs not strawberry dust.
  • If your tortillas are stiff and cracking when you shape them, warm them for ten seconds in the microwave first and they will cooperate beautifully.

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