Description
Crispy dessert tacos filled with creamy cheesecake filling and coated in a sweet strawberry crunch topping inspired by the classic strawberry shortcake ice cream bars.
Ingredients
- 6 small flour tortillas
- 2 tbsp butter, melted
- 1/4 cup sugar
- 1 tsp cinnamon
- 1 cup crushed golden Oreos
- 1 cup freeze-dried strawberries, crushed
- 3 tbsp melted butter (for crunch coating)
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- Fresh strawberries, diced (optional)
Instructions
- Preheat oven to 350°F (175°C). Brush tortillas with melted butter, then sprinkle with the sugar–cinnamon mixture.
- Drape tortillas over the oven rack bars or a taco mold to form taco shapes. Bake for 8–10 minutes until crisp. Let cool.
- In a bowl, combine crushed golden Oreos, crushed freeze-dried strawberries, and melted butter until coarse crumbs form. Set aside.
- In a mixing bowl, 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 to make the cheesecake filling.
- Fill each taco shell with cheesecake filling using a piping bag or spoon.
- Dip or sprinkle the tops of the filled tacos with the strawberry crunch mixture.
- Top with fresh diced strawberries if desired and chill until ready to serve.
Notes
- For extra firmness, refrigerate taco shells for 10 minutes after baking.
- Use a torch to lightly warm and crisp the crunch coating for added texture.
- You can substitute freeze-dried raspberries for a tangier crunch.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American