Sometimes the best desserts are the ones that playfully mix textures and flavors into something unexpected. Strawberry Crunch Cheesecake Tacos do just that, turning soft tortillas into golden, crispy shells filled with creamy cheesecake filling and topped with sweet strawberry crunch. It’s a dessert that feels fun, nostalgic, and perfect for sharing at gatherings, birthdays, or anytime you want to bring something creative to the table.
These dessert tacos combine three wonderful elements: a crisp cinnamon-sugar shell, a rich cream cheese filling, and a crunchy strawberry topping that adds both sweetness and color. Every bite has a balance of creaminess, crunch, and fruity freshness that makes them irresistible.
Ingredients
10–12 small flour tortillas (street taco size works best)
½ cup granulated sugar
1 teaspoon cinnamon
1 cup crushed Golden Oreos (or vanilla sandwich cookies)
1 box strawberry gelatin powder (3 oz)
4 tablespoons unsalted butter, melted (divided)
8 oz cream cheese, softened
1 cup heavy cream
½ cup powdered sugar
1 teaspoon vanilla extract
1½ cups diced fresh strawberries
Instructions
Preheat your oven to 375°F (190°C). Use a round cookie cutter or the rim of a glass to cut tortillas into smaller circles, if desired. In a shallow dish, mix the granulated sugar and cinnamon together. Brush both sides of each tortilla with two tablespoons of melted butter, then dip them into the cinnamon-sugar mixture until well coated.
Flip a muffin tin upside down and place the tortillas in between the muffin cups to form taco shell shapes. Bake for 8 to 10 minutes, or until golden and crisp. Remove from the oven and let cool completely before filling.
For the strawberry crunch topping, mix the crushed Golden Oreos with the strawberry gelatin powder. Stir in the remaining two tablespoons of melted butter until the crumbs are evenly coated and slightly clumpy. Spread the mixture onto a baking sheet and bake for 5 minutes to set. Allow to cool before using.
For the cheesecake filling, beat the softened cream cheese until smooth and fluffy. Add the powdered sugar and vanilla extract, mixing until combined. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and airy. Transfer to a piping bag or a zip-top bag with the corner cut off for easy filling.
To assemble, pipe the cheesecake filling into each cooled taco shell. Top with fresh diced strawberries and sprinkle generously with the strawberry crunch topping. Serve immediately for the crispiest texture.
These cheesecake tacos are best enjoyed fresh, as the shells can soften if left filled for too long. To make ahead, you can prepare the shells, cheesecake filling, and crunch topping separately, then assemble just before serving.
Variations are easy with this recipe. You can swap strawberries for raspberries, blueberries, or even a mix of fresh fruit for a colorful twist. The crunch topping can also be made with other gelatin flavors to match the fruit you use, such as raspberry or cherry. For an extra decadent touch, drizzle the finished tacos with melted white chocolate or strawberry syrup.
Storage is simple if you keep the components separate. The shells can be stored in an airtight container at room temperature for up to three days. The cheesecake filling will last in the refrigerator for up to three days as well. The crunch topping can be kept in a sealed container at room temperature. Assemble everything right before serving to maintain the best texture.
Strawberry Crunch Cheesecake Tacos are a delightful way to end a meal or brighten up a party table. They’re playful, sweet, and just a little bit fancy without requiring complicated techniques. Every bite feels like a little celebration, making them a dessert you’ll want to make again and again.