Strawberry Crunch Cheesecake Tacos 
Ingredients
For the Taco Shells:
8 small flour tortillas
1/4 cup unsalted butter, melted
1/2 cup granulated sugar
1 tablespoon cinnamon
For the Cheesecake Filling:
8 oz cream cheese, softened
1/2 cup powdered sugar
1/2 cup heavy cream
1 teaspoon vanilla extract
For the Strawberry Crunch Topping:
1/2 cup freeze-dried strawberries, crushed
1/2 cup golden Oreo crumbs
2 tablespoons unsalted butter, melted
For Garnish:
Fresh strawberries, diced
Whipped cream (optional)
Directions
Prepare the Taco Shells: Preheat your oven to 400°F (200°C). Brush both sides of each tortilla with melted butter, then coat them in a mixture of granulated sugar and cinnamon. Drape the tortillas over two bars of an oven rack to create a “taco shell” shape. Bake for 8-10 minutes, or until crispy and golden. Let cool.
Make the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form, then fold it into the cream cheese mixture. Transfer the filling to a piping bag for easy assembly.
Prepare the Strawberry Crunch Topping: In a bowl, mix the crushed freeze-dried strawberries, Oreo crumbs, and melted butter until well combined.
Assemble the Tacos: Pipe the cheesecake filling into each cooled taco shell, filling generously. Top with fresh diced strawberries and sprinkle the strawberry crunch topping over each taco.
Serve and Enjoy: Garnish with a dollop of whipped cream if desired, and serve immediately for the best crunch and flavor.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes
Servings: 8 tacos
Tips:
For an extra crunch, add some crushed graham crackers to the strawberry topping.
Chill the filled tacos for 15 minutes before serving for a firmer texture.
