Description
These delightful tacos feature crispy sweet shells filled with a creamy no-bake cheesecake, topped with an irresistible strawberry crunch. A fun and flavorful dessert that’s perfect for any occasion!
Ingredients
- For the Strawberry Crunch Coating:
- 1 cup Golden Oreos, crushed
- 1/2 cup freeze-dried strawberries, crushed
- 2 tbsp granulated sugar
- 3 tbsp unsalted butter, melted
- For the Sweet Taco Shells:
- 1 1/2 cups all-purpose flour
- 2 tbsp granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup unsalted butter, cold and cubed
- 4–5 tbsp ice water
- For the No-Bake Cheesecake Filling:
- 8 oz full-fat cream cheese, softened
- 1/2 cup powdered sugar, sifted
- 1 tsp vanilla extract
- 1 cup heavy cream, cold
Instructions
- 1. Make the Strawberry Crunch: Pulse Golden Oreos and freeze-dried strawberries in a food processor until fine crumbs. Stir in sugar and melted butter. Spread on a parchment-lined baking sheet and bake at 300°F (150°C) for 8-10 minutes until toasted. Cool completely.
- 2. Prepare Taco Shells: Whisk flour, sugar, baking powder, and salt. Cut in cold butter until crumbly. Add ice water gradually until dough forms. Chill for 30 minutes. Roll dough to 1/8-inch thick, cut 3-4 inch circles. Drape over oven rack rungs or taco mold. Bake at 375°F (190°C) for 8-12 minutes until golden. Cool completely.
- 3. Make Cheesecake Filling: Beat softened cream cheese until smooth. Beat in powdered sugar and vanilla. In a separate bowl, whip cold heavy cream to stiff peaks. Gently fold whipped cream into cream cheese mixture until just combined. Transfer to a piping bag.
- 4. Assemble Tacos: Pipe cheesecake filling into cooled taco shells. Sprinkle generously with strawberry crunch topping. Chill for at least 30 minutes before serving for best results.
- Prep Time: 45 mins
- Cook Time: 20 mins