Description
Crispy golden taco shells coated in strawberry crunch crumbs and filled with fluffy cheesecake and fresh berries.
Ingredients
- Flour tortillas (small, taco size)
- Cream cheese (softened)
- Fresh strawberries (sliced)
- Strawberry crunch crumbs (Golden Oreos + freeze-dried strawberries)
- Whipped topping or heavy cream (whipped)
- Sugar
- Vanilla extract
- Butter (for brushing tortillas)
Instructions
- Pulse Golden Oreos and freeze-dried strawberries together to make strawberry crunch crumbs.
- Brush small tortillas with melted butter, sprinkle lightly with sugar, and drape over a muffin tin or rods to form taco shapes. Bake at 350°F for 8–10 minutes until crisp.
- In a bowl, beat cream cheese, sugar, and vanilla until smooth; fold in whipped topping for a fluffy cheesecake filling.
- Dip the edges of cooled shells into melted butter, then roll in strawberry crunch crumbs.
- Fill each shell generously with cheesecake cream.
- Add fresh sliced strawberries on top and drizzle with a little strawberry sauce if desired.
- Chill 10 minutes before serving so the filling firms slightly.
Notes
- Ensure the cream cheese is softened for easy mixing.
- For a crunchier texture, bake the taco shells until golden brown.
- Feel free to substitute other berries if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg