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Strawberry Crunch Cheesecake Tacos

Crispy fried taco shells coated in nostalgic strawberry crunch crumbs and filled with creamy no-bake cheesecake.
Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 6 tacos
Course: Dessert, Snack
Cuisine: American, Fusion
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Taco Shells
  • 6 small flour tortillas fajita size
  • 1 cup vegetable oil for frying
  • 1 cup white chocolate chips melted
Strawberry Crunch
  • 20 Golden Oreos crushed
  • 3 tbsp unsalted butter melted
  • 3 oz strawberry gelatin powder 1 small box
Cheesecake Filling
  • 8 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream
Toppings
  • 0.5 cup strawberry glaze or syrup
  • 6 fresh strawberries sliced

Equipment

  • Deep Skillet
  • Tongs
  • Food processor
  • Hand Mixer
  • Piping bag

Method
 

  1. Pulse Golden Oreos in a food processor until crumbs form. Mix with strawberry gelatin powder and 3 tbsp melted butter. Set aside.
  2. Heat oil in a skillet. Fry tortillas one by one, folding them in half with tongs to create a taco shape. Fry until golden brown. Cool on wire rack.
  3. Melt white chocolate. Brush the outside of each cooled taco shell with chocolate, then immediately dip into the strawberry crunch mixture. Chill for 10 mins.
  4. Beat softened cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip heavy cream to stiff peaks. Fold whipped cream into cream cheese mixture.
  5. Pipe the cheesecake filling into the taco shells.
  6. Drizzle with strawberry glaze and top with fresh strawberry slices before serving.

Notes

Ensure shells are completely cool before dipping in chocolate. Store assembled tacos in the fridge.