Ingredients
Equipment
Method
- Prepare the Strawberry Crunch: Place the Golden Oreos in a food processor and pulse until finely crushed. Alternatively, place them in a Ziploc bag and crush with a rolling pin.
- In a medium bowl, combine the crushed Oreos, melted butter, crushed freeze-dried strawberries, and a pinch of salt. Mix well until the mixture resembles wet sand. Set aside.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese with a mixer until smooth and creamy.
- Gradually add the powdered sugar and vanilla extract, mixing until well combined.
- Slowly pour in the heavy cream, mixing until the filling is smooth and fluffy. Be careful not to overmix.
- Assemble the Tacos: Spread a generous layer of the cheesecake filling onto each tortilla.
- Sprinkle the strawberry crunch topping evenly over the cheesecake filling.
- Top with sliced fresh strawberries.
- Gently fold the tortilla in half to form a taco.
- Serve immediately or chill for later.
Notes
For best results, use room temperature cream cheese to avoid a lumpy filling. Freeze-dried strawberries are crucial for the crunch to prevent sogginess. Add fresh strawberry slices just before serving. These tacos are best served immediately, but can be chilled for up to 30 minutes. If chilling, be aware that the crunch may soften slightly. You can experiment with briefly baking the assembled tacos at 350°F (175°C) for 5-7 minutes to set the filling, but watch carefully to avoid dry tortillas.