Description
Fun and easy dessert tacos filled with creamy cheesecake and coated in a crunchy strawberry topping, perfect for parties and special treats.
Ingredients
- 8 small flour tortillas
- 2 tablespoons melted butter
- 1 cup crushed golden sandwich cookies
- 1 cup freeze-dried strawberries, crushed
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped topping or whipped cream
- Fresh strawberries, diced (optional)
Instructions
- Preheat the oven to 190°C (375°F).
- Brush tortillas lightly with melted butter and drape them over oven racks to form taco shapes.
- Bake for 8–10 minutes until crisp. Let cool.
- In a bowl, mix crushed cookies with crushed freeze-dried strawberries. Set aside.
- In another bowl, beat cream cheese until smooth.
- Add powdered sugar and vanilla extract and mix until creamy.
- Fold in whipped topping gently.
- Fill each cooled taco shell with cheesecake mixture.
- Sprinkle generously with strawberry crunch topping.
- Top with fresh strawberries if desired and serve immediately.
Notes
- Assemble just before serving to keep tacos crisp.
- You can substitute tortillas with waffle cones for extra crunch.
- Store cheesecake filling separately in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American