Introduction

Strawberry Crunch Cheesecake Tacos are a delightful twist on traditional desserts, combining creamy cheesecake filling with crisp, white chocolate-coated tortilla shells. Topped with fresh strawberries and strawberry syrup, this treat is both fun to make and delicious to enjoy.

Three dessert tacos sit on a white plate on a white marbled surface. Each taco shell is golden crumbed and crunchy. Inside, there is a thick layer of smooth white cream filling the shells. On top of the cream, bright red chopped strawberries are piled, with a glossy red syrup dripping slightly out of the shell. The strawberries are sprinkled with fine golden crumb bits, adding a crunchy texture. Each taco is garnished with a small green mint leaf, adding a fresh color contrast to the red and white layers. There are some crumbs scattered around the plate, making it look natural and inviting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 large flour tortillas
1 tablespoon unsalted butter, melted
13 ounces white chocolate
Strawberry Crunch (crumbs for coating)
8 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
2/3 cup strawberry syrup
2 cups fresh strawberries

Instructions

Step 1: Preheat the oven to 350°F. Cut tortillas into 4-inch circles using a cookie cutter to get 15 circles. Brush each circle with melted butter and drape them over an upside-down muffin tin to form taco shell shapes.
Step 2: Bake the shaped tortillas for 5-6 minutes until edges turn golden. Let them cool briefly in the muffin tin, then move them to a parchment-lined baking sheet to cool completely.
Step 3: Melt the white chocolate using a double boiler: heat 1 inch of water in a pan, place chopped chocolate in a glass dish above the water without touching it, stir continuously until smooth. Alternatively, melt gently in a microwave in 20-second intervals, stirring between.
Step 4: Brush the melted white chocolate over both sides of each tortilla shell. Quickly coat each shell inside and out in strawberry crunch crumbs, then place them on parchment paper. Allow the chocolate to set until firm.
Step 5: Prepare the cheesecake filling by beating together cream cheese, powdered sugar, and vanilla until smooth. Whip heavy cream in a separate bowl until stiff peaks form, then gently fold it into the cream cheese mixture without overmixing.
Step 6: Transfer the filling into a piping bag. Arrange the hardened shells upright in the muffin tin or a suitable dish, then pipe the cheesecake filling into each shell.
Step 7: Top each filled taco with fresh diced or halved strawberries and drizzle with strawberry syrup before serving.

Tips & Variations

Use fresh, ripe strawberries for the best flavor and crunch. You can also try raspberries or blueberries as a variation.
If you don’t have strawberry crunch crumbs, crushed freeze-dried strawberries or graham cracker crumbs mixed with sugar work well.
Be careful not to overheat white chocolate, as it can easily burn and become grainy.
For a dairy-free version, substitute cream cheese and heavy cream with vegan alternatives.

Storage

Store assembled cheesecake tacos in an airtight container in the refrigerator for up to 2 days. To maintain the crunch of the shells, add fresh strawberries and syrup just before serving. Reheat is not recommended as it may soften the shells and alter the texture.

How to Serve

Two dessert tacos sit side by side on a white marbled surface, each taco shell coated in a crumbly, golden-brown texture. Inside, there is a thick layer of creamy white filling at the bottom, topped with a glossy red strawberry sauce dripping slightly over the sides. Each taco is crowned with a swirl of white cream, finished with a fresh red strawberry slice on top. Nearby, whole strawberries add a vibrant touch of bright red and green to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the shells ahead of time?

Yes, you can prepare and coat the shells with white chocolate and crumbs a day in advance. Keep them in an airtight container at room temperature to preserve their crunch.

What can I use instead of a piping bag?

If you don’t have a piping bag, use a resealable plastic bag with a small corner cut off or simply spoon the cheesecake filling into the shells carefully.