Description
Crispy dessert tacos filled with creamy cheesecake and coated in sweet strawberry crunch crumbs, inspired by classic strawberry shortcake ice cream bars.
Ingredients
- 8 small flour tortillas
- 1/4 cup unsalted butter, melted
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup golden sandwich cookies, crushed
- 1/2 cup freeze-dried strawberries, crushed
- Fresh strawberries, sliced (optional, for topping)
Instructions
- Preheat the oven to 375°F (190°C).
- Brush tortillas with melted butter on both sides.
- Mix granulated sugar and cinnamon and sprinkle over tortillas.
- Drape tortillas over oven rack bars to form taco shapes.
- Bake for 8–10 minutes until golden and crisp. Let cool completely.
- In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
- In a separate bowl, whip heavy cream to stiff peaks.
- Gently fold whipped cream into the cream cheese mixture.
- In another bowl, mix crushed cookies and freeze-dried strawberries to make the crunch topping.
- Fill cooled taco shells with cheesecake filling.
- Dip or sprinkle tacos generously with strawberry crunch topping.
- Top with fresh strawberries if desired and serve immediately.
Notes
- Allow taco shells to cool fully before filling to keep them crunchy.
- Best served the same day they are made.
- You can pipe the filling for a cleaner presentation.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American