Instructions:
- Make taco shells:
- Preheat oven to 375°F (190°C).
- 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.