Strawberry Crunch Cheesecake Tacos (Print Version)
Flour tortilla shells, white chocolate, and creamy filling with strawberry crunch deliver a deliciously fun treat.
# Ingredients:
→ Taco Shells
01 -
5 large flour tortillas
02 -
1 tablespoon unsalted butter, melted
03 -
13 ounces white chocolate
04 -
Strawberry crunch
→ Cheesecake Filling
05 -
8 ounces cream cheese, softened
06 -
1/2 cup powdered sugar
07 -
1 teaspoon vanilla extract
08 -
1 cup heavy whipping cream
→ Topping
09 -
2/3 cup strawberry syrup
10 -
2 cups fresh strawberries
# Steps:
01 -
Cut flour tortillas into 4-inch rounds using a cookie cutter to yield 15 circles. Brush each circle with melted butter. Arrange over an inverted muffin tin to form taco shell shapes. Bake at 350°F for 5–6 minutes until golden brown. Allow to cool briefly on the tin, then transfer to a parchment-lined tray to cool completely.
02 -
Place white chocolate in a glass bowl set over simmering water, ensuring the bowl does not touch the water. Stir constantly until smooth and melted, or microwave in 20-second intervals, stirring between each, until melted and fluid.
03 -
Brush melted white chocolate on both the interior and exterior of each cooled shell. Dip the coated shells into strawberry crunch to ensure an even, generous coating. Set shells upright on a parchment-lined tray to allow chocolate to harden.
04 -
In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and creamy. In a separate bowl, whip heavy cream to stiff peaks. Gently fold whipped cream into the cream cheese mixture until fully combined and smooth, taking care not to overmix. Transfer the filling to a piping bag.
05 -
Arrange coated taco shells standing upright. Pipe prepared cheesecake filling into each shell. Top with fresh strawberry pieces and drizzle with strawberry syrup before serving.
# Notes:
01 -
Ensure that taco shells are completely cool before coating with chocolate and assembling to maintain crispness.