Name: Strawberry Crunch Cheesecake Tacos
Ingredients: 12 small flour tortillas; 2 tablespoons melted butter; 2 tablespoons granulated sugar; 1 teaspoon cinnamon; 8 oz cream cheese, softened; ½ cup powdered sugar; ½ teaspoon vanilla extract; ½ cup heavy cream, whipped; 1 cup fresh diced strawberries; ½ cup crushed graham crackers or shortbread cookies; 2 tablespoons white chocolate chips or melted white chocolate; Optional: sprinkles, shredded coconut, or chopped nuts

Ingredients

Scale

For the Crunchy Taco Shells

12 small flour tortillas
2 tablespoons melted butter
2 tablespoons granulated sugar
1 teaspoon cinnamon

For the Cheesecake Filling

8 oz cream cheese, softened
½ cup powdered sugar
½ teaspoon vanilla extract
½ cup heavy cream, whipped

For the Strawberry Crunch Topping

1 cup fresh diced strawberries
½ cup crushed graham crackers or shortbread cookies
2 tablespoons white chocolate chips or melted white chocolate
Optional: sprinkles, shredded coconut, or chopped nuts

Instructions

Step 1: Prepare the Taco Shells

Preheat your oven to 350°F (175°C). Brush each tortilla lightly with melted butter. Mix the sugar and cinnamon, then sprinkle evenly over both sides of the tortillas.

Place tortillas over the bars of an oven rack or fold gently over a rolling pin to create a taco shape. Bake for 8–10 minutes until golden and crisp. Remove carefully and let cool completely to harden into taco shells.

Step 2: Make the Cheesecake Filling

In a medium bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until creamy. Gently fold in whipped cream until fully combined, creating a light and fluffy cheesecake filling.

Step 3: Fill the Taco Shells

Once shells are cooled, spoon or pipe the cheesecake filling into each shell. Fill generously but avoid overfilling to prevent spills.

Step 4: Add Strawberry Crunch Topping

Top each filled taco with fresh diced strawberries. Sprinkle with crushed graham crackers or cookies for crunch. Drizzle with melted white chocolate or add white chocolate chips for extra sweetness. Add optional sprinkles, nuts, or coconut for decoration.

Step 5: Chill and Serve

Place completed tacos in the refrigerator for at least 30 minutes to firm up the filling. Serve chilled for the best texture.

Notes

Taco shells harden as they cool, so avoid handling immediately out of the oven. If shells crack, gently press them back into shape while warm. Cheesecake filling should be whipped lightly to maintain fluffiness.