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Strawberry Crunch Cheesecake Tacos

Enjoy a delightful twist on dessert with these handheld Strawberry Crunch Cheesecake Tacos, featuring a crispy cinnamon-sugar shell filled with creamy cheesecake mousse, fresh strawberries, and a crunchy topping.
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Prep Time 35 minutes
Cook Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 8 tacos
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Taco Shells
  • 10–12 pieces small flour tortillas (15–18cm / 6–7 inch diameter)
  • 4 tablespoons unsalted butter, melted
  • 1/4 cup granulated white sugar
  • 1 teaspoon ground cinnamon
  • Cooking spray for the baking rack
For the Cream Cheese Mousse
  • 225 grams full-fat cream cheese, softened to room temperature
  • 1 cup powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon lemon zest
  • 1 cup heavy whipping cream, cold
  • 1 pinch salt
For the Fresh Strawberry Topping
  • 2 cups fresh strawberries, hulled and thinly sliced
  • 2 tablespoons granulated sugar
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon pure vanilla extract
For the Strawberry Crunch Topping
  • 1 cup vanilla wafer cookies, crushed to coarse crumbs
  • 1/2 cup freeze-dried strawberries, crushed to a powder or small pieces Essential for the crunch topping.
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar

Method
 

Prepare Taco Shells
  1. Preheat your oven to 190°C (375°F). Prepare a cinnamon sugar mixture by combining granulated sugar and cinnamon.
  2. Brush both sides of each tortilla generously with melted butter, then sprinkle the cinnamon sugar evenly.
  3. Drape each tortilla over two oven rack bars or spoons to form a taco shape.
  4. Bake for 10–12 minutes until golden. Let cool in taco shape for 15 minutes.
Macerate Strawberries
  1. Slice the strawberries and mix in a bowl with granulated sugar, lemon juice, and vanilla extract.
  2. Let sit for 20–30 minutes to create a syrup.
Make Strawberry Crunch Topping
  1. Crush vanilla wafers and freeze-dried strawberries separately.
  2. Combine and add melted butter and sugar, mixing until coated.
  3. Let firm at room temperature for 10–15 minutes or refrigerate for 5 minutes.
Make Cream Cheese Mousse
  1. Beat cream cheese until smooth, then add powdered sugar, vanilla, lemon zest, and salt until combined.
  2. In a separate bowl, whip the cold heavy cream to stiff peaks.
  3. Fold the whipped cream into the cream cheese mixture in three additions.
  4. Refrigerate for 30 minutes until firm enough to pipe.
Assemble the Tacos
  1. Pipe mousse into cooled taco shells, add macerated strawberries, and top with strawberry crunch.
  2. Drizzle strawberry syrup over tacos before serving.

Notes

Best served immediately after assembly, but can be refrigerated for up to 1 hour. For variations, consider using blueberries or a chocolate version.