Strawberry Crunch Cheesecake Tacos No-Bake in 30 Minutes

Instructions:

1. Pulverize cookies and berries. Pulse the Golden Oreos and freeze dried strawberries in a food processor until they resemble coarse sand.
2. Combine with fat. Transfer the crumbs to a bowl and stir in the 2 tbsp melted butter until the mixture looks like damp sand.
3. Add the chocolate. Drizzle in 0.25 cup of the melted white chocolate and toss with a fork to create small, pebble like clusters. Set aside to harden.
4. Heat the oil. In a skillet, bring 1 cup neutral oil to 350°F.
5. Fry the shells. Place a tortilla in the oil for 5-10 seconds until bubbles form, then flip.
6. Shape the taco. Use tongs to fold the tortilla in half while still in the oil, holding it for 15 seconds until it feels rigid and golden.
7. Coat in cinnamon sugar. Immediately toss the hot shell in the mixture of 1 cup granulated sugar and 1 tbsp cinnamon.
8. Set the shape. Place the shell upside down over the humps of an inverted muffin tin to cool completely.
9. Beat the base. Whip 8 oz cream cheese, 0.5 cup powdered sugar, and 1 tsp vanilla paste until completely smooth and velvety.
10. Incorporate the cream. In a separate chilled bowl, whip 1 cup heavy cream to stiff peaks, then gently fold it into the cream cheese mixture.
11. Dip the edges. Brush the top edges of your cooled shells with the remaining melted white chocolate, then press them firmly into the strawberry crunch mixture.
12. Pipe and top. Fill each shell with the cheesecake mixture using a piping bag, then top with the 0.5 cup diced fresh strawberries.