Crunchy, creamy, and bursting with strawberry sweetness, these tacos combine baked tortilla shells with a tangy cheesecake filling and a graham cracker crunch topping. A modern twist on dessert techniques deliver unmatched texture and flavor.
8 small flour tortillas
1/4 cup melted butter
1/2 cup graham cracker crumbs
1/2 cup strawberry gelatin powder
8 oz cream cheese (room temp)
1/2 cup powdered sugar
1 cup whipped topping
Fresh sliced strawberries
3/4 cup almond flour
1/4 cup melted coconut oil
Preheat oven to 400°F (200°C) and line a baking rack with parchment paper
Brush each tortilla with melted butter
Use a 4-inch baking mold to shape taco cups and hold upright on the rack to dry
Mix graham cracker crumbs with strawberry gelatin powder, melted coconut oil, and almond flour for crunch topping
Beat cream cheese and powdered sugar on medium speed until smooth
Fold in whipped topping to create a mousse-like filling
Assemble by filling shaped tortillas with filling, topping with crunch mixture and fresh strawberries
Brushing tortillas activates starch for optimal crispiness
Bake only 6-8 minutes to avoid moisture absorption
Use almond flour as lard alternative
Freeze assembled toppings for 10 minutes to set crunch layer