Ingredients
Scale
- 8 small Flour Tortillas
- 8 ounces Cream Cheese, softened
- 1/2 cup Powdered Sugar
- 1 cup Frozen Whipped Topping (like Cool Whip), thawed
- 15 Golden Sandwich Cookies (or vanilla wafers), finely crushed
- 1 tablespoon Strawberry Flavored Gelatin Mix (dry powder)
- 1/4 cup Unsalted Butter, melted (for crunch mixture and brushing shells)
- 1/2 cup Fresh Strawberries, sliced (for garnish)
Instructions
- Step 1: Prepare the Strawberry Crunch Topping. Combine the finely crushed golden sandwich cookies, the dry strawberry gelatin mix, and 2 tablespoons of the melted butter in a small bowl. Stir until the mixture resembles wet sand. Set aside on a shallow plate.
- Step 2: Prepare and Shape the Taco Shells. Brush both sides of the tortillas with the remaining melted butter. Bake or air fry the tortillas until lightly golden and pliable (about 3-5 minutes at 350°F). Immediately drape the warm tortillas over the rungs of an upside-down cooling rack or place them in a taco holder to cool and set into the desired taco shape.
- Step 3: Create the Cheesecake Filling. Using a stand mixer or hand mixer, beat the softened cream cheese and powdered sugar until completely smooth and lump-free. Gently fold in the thawed whipped topping until the mixture is uniform and creamy. Transfer the filling to a piping bag fitted with a large star tip, or use a spoon.
- Step 4: Assemble the Tacos. Once the shells are cool and crisp, pipe or spoon the cheesecake filling generously into the center of each shell.
- Step 5: Finish and Chill. Immediately after filling, carefully dip or roll the edges of the filled tacos into the prepared Strawberry Crunch topping, pressing lightly so the crunch adheres to the filling. Garnish the filling with fresh strawberry slices and chill the tacos in the refrigerator for at least 30 minutes before serving.
Notes
- Store uneaten tacos loosely covered in the refrigerator for up to 3 days, but for the best crunch, enjoy them within 12 hours of assembly, as the shell will eventually soften.
- Do not attempt to reheat these dairy-based dessert tacos; if the shells have lost their crispness after storage, you can briefly pop the empty shells back in the oven before assembly.
- Elevate this dessert by serving the tacos alongside a light drizzle of melted white chocolate or a small scoop of vanilla bean ice cream for an extra layer of decadence.
- For perfectly shaped shells, ensure the tortillas are warm but still pliable immediately after baking before you drape them over the cooling rack; if they cool too much, they will crack when you try to bend them.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American