Description
These Strawberry Crunch Cheesecake Tacos are a delightful fusion dessert combining crispy, fried flour tortillas coated in a strawberry Oreo crumble with a luscious, creamy cheesecake filling. Topped with fresh strawberries and optional strawberry sauce, they offer a perfect balance of crunchy texture and rich, fruity sweetness in every bite.
Ingredients
Scale
Taco Shells
- 6 small flour tortillas
- Oil for frying (about 2 cups vegetable or canola oil)
- 3 tbsp melted butter
Strawberry Crunch Crumble
- 15 Golden Oreos, crushed
- 3 tbsp freeze-dried strawberries, crushed
- 3 tbsp melted butter
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
Toppings
- Fresh strawberries, sliced
- Strawberry sauce (optional)
Instructions
- Make the Strawberry Crunch Crumble: In a bowl, combine the crushed Golden Oreos, crushed freeze-dried strawberries, and melted butter. Mix thoroughly until the mixture sticks together, forming the strawberry crunch crumble. Set aside for later use.
- Fry the Taco Shells: Heat oil in a deep skillet or frying pan over medium heat to about 350°F (175°C).
- Shape and Fry Tortillas: Carefully place each flour tortilla into the hot oil, frying until golden brown and crispy. While frying, shape each tortilla into a taco shell form by folding or pressing with tongs. Fry each side evenly to get a crisp texture.
- Drain Oil: Remove the fried tortillas using tongs and place them on paper towels to drain excess oil and cool slightly.
- Coat Taco Shells with Crumble: While still warm, gently press the strawberry crunch crumble onto both sides of each taco shell, ensuring they stick well to create a flavorful crunchy coating.
- Prepare Cheesecake Filling: In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and free of lumps.
- Whip Cream: In another bowl, whip the heavy whipping cream until stiff peaks form, making sure it holds its shape well.
- Combine Mixtures: Gently fold the whipped cream into the cream cheese mixture carefully to maintain a light, creamy texture without deflating the whipped cream.
- Assemble Tacos: Using a piping bag or spoon, fill each prepared taco shell generously with the cheesecake filling.
- Add Toppings: Top each filled taco with fresh sliced strawberries and drizzle strawberry sauce over if desired for extra flavor and sweetness.
- Serve: Serve these Strawberry Crunch Cheesecake Tacos immediately to enjoy the combination of creamy filling and crunchy shells at their best.
Notes
- Use oil with a high smoke point such as vegetable or canola oil for frying.
- Ensure the cream cheese is fully softened to avoid lumps in the cheesecake filling.
- Frying at the correct temperature is key to achieving crispy but not greasy taco shells.
- Freeze-dried strawberries add intense flavor and crunch without moisture; do not replace with fresh strawberries in the crumble.
- These tacos are best enjoyed fresh to maintain the crispiness of the shells.
- Strawberry sauce is optional but adds a lovely sweet and tangy finish.
