Strawberry Crunch Cheesecake Tacos Recipe
Delight in these Strawberry Crunch Cheesecake Tacos featuring crispy white chocolate-coated tortilla shells filled with creamy, smooth cheesecake filling and topped with fresh strawberries and strawberry syrup. This dessert combines a crunchy shell with luscious textures and fruity freshness to create an irresistible treat perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Total Time: 40 minutes
- Yield: 15 taco shells 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Taco Shells
- 5 large flour tortillas
- 1 tablespoon unsalted butter, melted
- 13 ounces white chocolate, chopped or crumbled
- Strawberry crunch crumbs (amount sufficient for coating)
Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Topping
- 2/3 cup strawberry syrup
- 2 cups fresh strawberries, diced or halved
Instructions
- Prepare the tortilla shells: Use a 4-inch cookie cutter to cut each tortilla into 3 circles, totaling 15 circles. Brush them with melted butter and drape each circle over an upside-down muffin tin cup to form a shell shape.
- Bake the shells: Preheat the oven to 350°F (175°C). Bake the tortilla shells on the muffin tin for 5-6 minutes until the edges turn golden. Remove and let cool briefly on the muffin tin before transferring to a parchment-lined baking sheet to cool completely.
- Melt the white chocolate: Using a double boiler method, place chopped white chocolate in a glass bowl over simmering water, making sure the bowl doesn’t touch the water. Stir continuously until smooth and fully melted. Alternatively, melt the chocolate in the microwave in 20-second increments, stirring between each, to avoid burning.
- Coat the shells with chocolate and strawberry crunch: Brush melted white chocolate over both sides of each cooled tortilla shell. Immediately dip and coat inside and out with strawberry crunch crumbs. Place coated shells on a parchment-lined baking sheet and allow the chocolate to harden.
- Make the cheesecake filling: Beat softened cream cheese, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until smooth but not overmixed. Transfer the filling into a piping bag.
- Assemble the tacos: Stand the hardened shells upright using an inverted muffin tin or a suitable dish. Pipe the cheesecake filling evenly into each shell.
- Add toppings: Drizzle strawberry syrup over the filled shells and garnish with fresh diced or halved strawberries.
Notes
- Ensure the white chocolate does not come into contact with water during melting to avoid seizing.
- Do not overmix the cheesecake filling after folding whipped cream to maintain a light texture.
- If you do not have a 4-inch cookie cutter, use any round cutter or a small bowl as a template to cut tortilla circles.
- Tortilla shells can be baked ahead and stored at room temperature once fully cooled and coated.
- Use fresh, ripe strawberries for best flavor and presentation.
Keywords: Strawberry Crunch Cheesecake Tacos, dessert tacos, white chocolate shells, no-bake cheesecake filling, strawberry dessert, creative desserts
