Brush tortillas with melted butter, sprinkle with cinnamon sugar, and fold over oven rack bars to form taco shapes.
Bake 7–9 min until golden & crisp. Let cool.
Cheesecake filling:
Beat cream cheese, powdered sugar, and vanilla until smooth.
Gently fold in whipped cream until fluffy. Transfer to piping bag.
Strawberry crunch topping:
Mix crushed Oreos, freeze-dried strawberries, and melted butter until crumbly.
Assemble tacos:
Pipe cheesecake filling into taco shells.
Top with diced fresh strawberries.
Sprinkle generously with strawberry crunch topping.
Optional drizzle of strawberry syrup for extra pop.
✨ Tips & Fun Variations:
Swap in chocolate Oreos + cocoa powder for a chocolate crunch version 🍫.
Try with blueberries or raspberries for a mixed-berry twist.
Want it extra creamy? Add a little mascarpone to the cheesecake filling.
Serve immediately so shells stay crisp (or make shells ahead and assemble before serving).
Ashley, do you want me to also whip up a no-bake version of these (using premade waffle bowls or mini taco shells)? That way you can assemble them super quick for a crowd.
