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Strawberry Crunch Cheesecake Tacos

Crispy fried taco shells coated in a nostalgic strawberry crunch crumble, filled with no-bake cheesecake mousse and topped with strawberry glaze.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 10 tacos
Course: Dessert, Snack
Cuisine: American, Fusion
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Taco Shells
  • 10 small flour tortillas soft taco size
  • 2 cups vegetable oil for frying
  • 1 cup white chocolate chips
  • 1 tbsp coconut oil
Strawberry Crunch
  • 20 Golden Oreo cookies crushed
  • 3 tbsp unsalted butter melted
  • 3 oz strawberry gelatin powder 1 small box
Cheesecake Filling
  • 16 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 tbsp vanilla extract
  • 1.5 cups heavy whipping cream cold
Toppings
  • 1 cup strawberry pie filling or glaze
  • 10 fresh strawberries sliced

Equipment

  • Food processor
  • Deep Frying Pan
  • Hand mixer or stand mixer
  • Piping bag
  • Tongs

Method
 

  1. Pulse Golden Oreos in a food processor to coarse crumbs. Divide into two bowls.
  2. Mix half the crumbs with strawberry gelatin and 2 tbsp melted butter. Mix the other half with 1 tbsp butter. Combine both for the crunch topping.
  3. Heat vegetable oil to 350°F (175°C). Fold tortillas in half and fry, holding shape with tongs, until golden brown. Drain on wire rack.
  4. Melt white chocolate with coconut oil. Brush onto cooled taco shells and immediately coat in strawberry crunch mixture.
  5. Beat cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip heavy cream to stiff peaks.
  6. Fold whipped cream into cream cheese mixture gently. Transfer to a piping bag.
  7. Pipe filling into taco shells. Top with strawberry pie filling and fresh strawberry slices.
  8. Serve immediately for best texture.

Notes

Ensure shells are completely cool before piping in the filling to prevent melting.