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Strawberry Crunch Cheesecake Tacos

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Strawberry Crunch Cheesecake Tacos are a fun and decadent dessert made with crispy cinnamon-sugar taco shells, creamy cheesecake filling, juicy strawberries, and a nostalgic strawberry crunch topping. They’re perfect for parties, holidays, or when you want a showstopping no-bake treat.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings
  • Category: Dessert
  • Method: Baked / No-Bake
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

For the Taco Shells:

6 large flour tortillas

3 tbsp unsalted butter, melted

¼ cup granulated sugar

1 tsp ground cinnamon

For the Cheesecake Filling:

8 oz cream cheese, softened

½ cup powdered sugar

1 tsp vanilla extract

1 cup whipped topping or whipped cream

For the Toppings:

1 cup fresh strawberries, diced

10 golden sandwich cookies, crushed

2 tbsp strawberry gelatin powder (or crushed freeze-dried strawberries + sugar)

Instructions

Cut flour tortillas into smaller rounds (about 4–5 inches). Brush with melted butter, then coat in cinnamon sugar. Drape over a taco rack or foil mold and bake at 375°F (190°C) or air fry for 6–8 minutes until golden and crisp. Let cool completely.

In a bowl, beat softened cream cheese until smooth. Add powdered sugar and vanilla extract. Fold in whipped topping until light and fluffy.

Mix crushed golden sandwich cookies with strawberry gelatin powder (or substitute with crushed freeze-dried strawberries and sugar).

Spoon or pipe cheesecake filling into cooled taco shells. Top with diced strawberries and generous strawberry crunch topping.

Enjoy right away for best texture.

Notes

Make taco shells up to 1 day in advance and store in an airtight container.

For a lighter version, use low-fat cream cheese and whipped cream.

Freeze-dried strawberries make a great natural alternative to gelatin powder.

Nutrition

Find it online: https://juliameals.com/strawberry-crunch-cheesecake-tacos/