Description
Crispy cinnamon sugar taco shells filled with creamy cheesecake filling and topped with a sweet strawberry crunch crumble.
Ingredients
- 8 small flour tortillas (street taco size)
- 3 tbsp melted butter (for shells)
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- 8 oz cream cheese
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup whipped topping
- 15 golden sandwich cookies, crushed
- 10 strawberry-flavored cookies, crushed
- 3 tbsp melted butter
- 1 tbsp strawberry gelatin powder
Instructions
- Preheat oven to 375°F (190°C). Brush tortillas with melted butter.
- Mix sugar and cinnamon; sprinkle over tortillas.
- Shape tortillas over oven rack and bake 8–10 minutes until crisp. Cool completely.
- Beat cream cheese until smooth, then mix in powdered sugar and vanilla.
- Fold in whipped topping until light and creamy.
- Combine crushed cookies with melted butter and gelatin powder for topping.
- Fill taco shells with cream mixture and top with strawberry crunch.
Notes
- Let shells cool fully before filling to keep them crisp.
- Assemble just before serving for best texture.
- Use a piping bag for cleaner filling.
- Prep Time: 20 minutes
- Cook Time: 10 minutes