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Sarah

Strawberry Crunch Cheesecake Tacos

Crispy cinnamon-sugar shells filled with no-bake vanilla cheesecake mousse, topped with juicy strawberries and classic strawberry-crunch crumbs. Fast, fun dessert tacos for parties.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 25 minutes
Servings: 8 tacos
Course: Dessert, Sweet Snack
Cuisine: American
Calories: 285
Ingredients Equipment Method Nutrition Notes

Ingredients

  • 20 golden sandwich cookies, crushed
  • 1 cup freeze-dried strawberries, crushed
  • 4 Tbsp melted butter
  • 1 pinch fine salt
  • 8 6-inch flour tortillas
  • 3 Tbsp melted butter (for shells)
  • ¼ cup sugar
  • 1 tsp ground cinnamon
  • 8 oz cream cheese, softened
  • ¾ cup powdered sugar
  • 1 tsp vanilla extract
  • ½ tsp lemon zest
  • 1 cup cold heavy cream, softly whipped
  • 2 cups diced strawberries
  • 1–2 Tbsp sugar
  • 1 tsp lemon juice
  • 3 oz melted white or dark chocolate, for shell edges (optional)

Equipment

  • mixing bowls
  • electric mixer for mousse
  • rubber spatula
  • air fryer or oven
  • baking rack
  • piping bag or spoon
  • cooling rack

Method

  • Mix crushed cookies and freeze-dried strawberries with melted butter and a pinch of salt to make the strawberry crunch; set aside.
  • Prep shells using your preferred method:
    • Air Fryer: Brush tortillas with butter, dust with cinnamon sugar, drape over rack, and air fry at 350°F for 4–6 minutes, flipping once.
    • Oven: Bake at 400°F for 6–8 minutes, turning once.
    • Stovetop: Fry folded tortillas in 350°F oil for 30–45 seconds per side, then toss in cinnamon sugar.
  • In a bowl, beat cream cheese, powdered sugar, vanilla, and lemon zest until smooth. Fold in whipped cream to make cheesecake mousse; chill.
  • Toss diced strawberries with sugar and lemon juice; rest 5–10 minutes to macerate.
  • Dip shell edges in melted chocolate (optional), then into strawberry crunch crumbs. Pipe cheesecake mousse into shells, top with strawberries, and sprinkle with extra crunch.
  • Serve immediately for the crispiest texture, or refrigerate briefly before serving.

Nutrition

Calories: 285kcalCarbohydrates: 34gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 170mgPotassium: 120mgFiber: 1gSugar: 22gVitamin A: 600IUVitamin C: 20mgCalcium: 50mgIron: 0.8mg

Notes

Dairy-free: use plant-based cream cheese and coconut whip. To re-crisp shells, heat at 350°F for 3–4 minutes. Keep components separate until serving for best texture. Alternate methods: All-oven batch—bake shells and refresh crunch on a sheet pan for the final 2 minutes. For a skillet version, dry-toast tortillas, brush with butter, and coat in cinnamon sugar off-heat.
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