Strawberry Crunch Cheesecake Tacos (Printable)
Crispy taco shells filled with creamy cheesecake mousse and topped with strawberry crunch crumble.
# What You'll Need:
→ 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 cream cheese, softened
06 - 1/2 cup heavy cream
07 - 1/4 cup granulated sugar
08 - 1 teaspoon 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
# How To Make It:
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 create 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 completely 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 or cover and refrigerate until ready to use.
03 - Add the freeze-dried strawberries and crispy rice cereal to 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 resembles wet sand.
04 - Pipe or spoon the cheesecake mousse generously into each cooled taco shell, filling from end to end. Sprinkle the strawberry crunch topping liberally over the mousse, pressing gently so it adheres. Top with fresh diced strawberries.
05 - Arrange the tacos on a platter and serve immediately for optimal crunch and texture. Drizzle with white chocolate or strawberry sauce if desired.
# Expert Suggestions:
01 -
- No water baths, no springform pans, no waiting overnight, just pure cheesecake satisfaction in a taco shell that comes together in about half an hour.
- The strawberry crunch topping is so good you will catch yourself eating it by the spoonful straight from the bowl before the tacos are even assembled.
02 -
- Assemble these as close to serving time as possible because the filling will soften the shells within about an hour and you will lose that satisfying crunch.
- Freeze-dried strawberries are not the same as regular dried strawberries, I tried substituting once and the topping turned gummy and sad.
03 -
- If your tortillas crack when shaping, warm them in the microwave for 15 seconds first and they will bend without breaking.
- Double the strawberry crunch topping because you will eat half of it standing at the counter, and the leftovers are incredible sprinkled over ice cream the next day.