Ingredients
- Small flour tortillas (soft taco size): 8 count
- Cream cheese (softened): 8 oz block
- Powdered sugar: 1 cup
- Frozen whipped topping (thawed): 8 oz container
- Vanilla wafer cookies (crushed): 1.5 cups
- Strawberry agar-agar mix (dry Jell-O): 3 oz box
- Unsalted butter (melted): 4 tablespoons
- Fresh strawberries (sliced for garnish): 1/2 cup
Instructions
- Step 1: Preheat oven to 375°F (190°C). Shape the tortillas into taco shells by draping them over the wires of an inverted muffin tin or a wire baking rack, allowing them to bake into a standing shell shape. Bake for 8 to 12 minutes until crispy and lightly browned. Let cool completely.
- Step 2: Prepare the strawberry crunch topping by combining the crushed vanilla wafers, dry strawberry carrageenan mix, and melted butter in a small bowl. Spread the mixture evenly on a baking sheet and bake for 5 minutes; let cool completely, then set aside.
- Step 3: Prepare the cheesecake filling: Beat the softened cream cheese and powdered sugar together in a medium bowl until light and fluffy. Gently fold in the thawed whipped topping until the mixture is uniform and smooth.
- Step 4: Using a spoon or a piping bag, fill each cooled, crispy taco shell with the prepared cheesecake mixture, ensuring the filling is slightly mounded at the open top of the shell.
- Step 5: Immediately roll the exposed edges of the cheesecake filling into the strawberry crunch mixture prepared in Step 2, ensuring the sides of the filling are completely coated. Garnish the filling with a few fresh strawberry slices before placing the finished tacos in the refrigerator to chill for at least 30 minutes prior to serving.
Notes
- Store finished tacos chilled in an airtight container for up to 3 days; however, for maximum crunchiness, consume within 12 hours of assembly.
- Never attempt to reheat these tacos; they are a chilled dessert, so ensure they set in the refrigerator for at least 30 minutes before serving for optimal filling consistency.
- For a dazzling finish, try dipping the tip of the taco into extra strawberry crunch mixture, then serving alongside a small drizzle of white chocolate or a scoop of vanilla bean ice cream.
- For intensely flavored crunch, ensure the dry strawberry mix is thoroughly and evenly incorporated into the vanilla wafer mixture before baking, as the brief heat helps bloom the powdered flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American