1. Make the Taco Shells
- Preheat oven to 375°F (190°C).
- Brush both sides of tortillas with melted butter. Mix sugar and cinnamon, then coat tortillas.
- Drape tortillas over the bars of an oven rack (so they hang like taco shells).
- Bake 8–10 minutes, until golden and crisp. Cool completely to harden.
2. Prepare the Cheesecake Filling
- Beat cream cheese, powdered sugar, and vanilla until smooth.
- Fold in whipped cream gently until light and fluffy.
- Transfer filling to a piping bag (or ziplock with the corner cut).
3. Make the Strawberry Crunch Topping
- Crush Oreos and freeze-dried strawberries together (use a food processor or a bag and rolling pin).
- Mix crumbs with melted butter until it resembles coarse crumbs.
4. Assemble the Tacos
- Pipe cheesecake filling into cooled taco shells.
- Sprinkle generously with strawberry crunch topping.
- Add diced fresh strawberries on top.
- Drizzle with white chocolate if desired.
Serving Ideas
- Party Tray: Arrange in a taco holder for a stunning dessert spread.
- Make-Ahead: Prepare shells and filling separately; assemble right before serving.
- Extra Indulgence: Serve with a scoop of vanilla ice cream on the side.
Tips for Success
- Keep shells crisp: Fill them just before serving to avoid sogginess.
- No freeze-dried strawberries? Substitute strawberry Jell-O powder for a classic nostalgic flavor.
- Customize: Try blueberry crunch, Oreo crunch, or even Funfetti crunch for variations.
Final Thoughts
These Strawberry Crunch Cheesecake Tacos aren’t just a dessert—they’re an experience. Crispy, creamy, fruity, and nostalgic, they’ll bring smiles to both kids and adults alike. One bite, and you’ll be hooked!