Strawberry Crunch Cheesecake Tacos (Printable version)
Crispy tortilla shells filled with creamy cheesecake mousse and crunchy strawberry crumble topping.
# Ingredient list:
→ Taco Shells
01 - 8 small flour tortillas
02 - 2 tablespoons unsalted butter, melted
03 - 2 tablespoons granulated sugar
04 - 1 teaspoon ground cinnamon
→ Cheesecake Filling
05 - 8 ounces (1 package) cream cheese, softened to room temperature
06 - 1/2 cup heavy whipping cream
07 - 1/4 cup granulated sugar
08 - 1 teaspoon pure vanilla extract
→ Strawberry Crunch Topping
09 - 1 cup freeze-dried strawberries
10 - 2 cups crispy rice cereal
11 - 2 tablespoons unsalted butter, melted
12 - 2 tablespoons granulated sugar
→ Fresh Topping
13 - 1 cup fresh strawberries, diced into small pieces
# Directions:
01 - Preheat oven to 350°F. Brush both sides of each flour tortilla with melted butter. Combine granulated sugar and ground cinnamon, then sprinkle evenly over the tortillas. Drape each tortilla over the bars of the oven rack to form a taco shell shape. Bake for 7 to 9 minutes until golden and crisp. Remove from oven and let cool completely.
02 - In a mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract with an electric mixer until smooth and creamy. In a separate chilled bowl, whip the heavy cream to medium-stiff peaks. Gently fold the whipped cream into the cream cheese mixture in two additions until no streaks remain. Transfer the mousse to a piping bag fitted with a large star tip or spoon into a bowl and set aside.
03 - Place the freeze-dried strawberries and crispy rice cereal into a food processor. Pulse several times until a coarse crumb forms with some texture remaining. Transfer to a bowl and stir in the melted butter and granulated sugar until the mixture is evenly coated and resembles a wet sand consistency.
04 - Pipe or spoon the cheesecake filling generously into each cooled taco shell, filling from end to end. Sprinkle the strawberry crunch topping generously over the filling, pressing gently so it adheres. Top with fresh diced strawberries.
05 - Serve immediately for the best texture contrast between the crisp shells and the creamy filling. For added decadence, drizzle with melted white chocolate or strawberry sauce before serving.
# Expert Tips:
01 -
- The combination of creamy cheesecake filling and that signature strawberry crunch topping will transport you straight to childhood summers waiting for the ice cream truck.
- Everything comes together in about thirty five minutes with no baking skills required beyond shaping tortillas in the oven.
02 -
- Assemble these right before serving because the taco shells will soften over time and lose that satisfying snap.
- Do not skip the freeze dried strawberries because regular dried or fresh strawberries will make the crunch topping soggy within minutes.
03 -
- Check your crispy rice cereal label carefully because some brands contain gluten from barley malt even though rice is naturally gluten free.
- Freeze the assembled tacos for twenty minutes before serving if you want a firmer, more ice cream like texture in the filling.