Description
Delight in these Strawberry Crunch Cheesecake Tacos featuring crispy white chocolate-coated tortilla shells filled with a smooth, creamy cheesecake filling and topped with fresh strawberries and strawberry syrup. A perfect combination of crunchy, creamy, and fruity flavors, ideal for a fun and elegant dessert.
Ingredients
Scale
Taco Shells:
- 5 large flour tortillas
- 1 tablespoon unsalted butter, melted
- 13 ounces white chocolate
- Strawberry crunch (strawberry crumbs)
Cheesecake Filling:
- 8 oz 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 Tortilla Shells: Cut the tortillas into 4-inch circles using a cookie cutter to make 15 circles. Brush both sides with melted butter. Place each circle over an upside-down muffin tin to shape into taco shells and bake at 350°F (175°C) for 5-6 minutes or until edges are golden. Let cool in the muffin tin for a minute, then transfer to a parchment-lined baking sheet to cool completely.
- Melt White Chocolate: Using a double boiler, melt the white chocolate by placing a glass bowl with chocolate over a pan with simmering water. Stir constantly until smooth, then remove from heat and dry the bowl bottom. Alternatively, melt the chocolate carefully in the microwave in 20-second intervals, stirring in between to avoid burning.
- Coat Tortilla Shells: Brush melted white chocolate on both sides of each cooled tortilla shell. Immediately dip and coat thoroughly with strawberry crunch crumbs, inside and out. Place the coated shells back onto the parchment-lined baking sheet and allow the chocolate to set solid.
- Make Cheesecake Filling: Beat softened cream cheese, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth but not overmixed. Transfer the filling into a piping bag for easy filling.
- Assemble Cheesecake Tacos: Position the hardened shells standing upright in an inverted muffin tin or a 9×13 inch dish. Pipe the cheesecake filling into each shell until filled.
- Add Toppings: Top each filled taco with fresh diced or halved strawberries and drizzle generously with strawberry syrup.
Notes
- Store the assembled tacos in an airtight container or covered in the fridge for up to 3 days. Freezing is not recommended.
- You can prepare the tacos a day in advance; keep them refrigerated and add fresh strawberries and syrup just before serving for best texture and flavor.
- Prick tortillas with a knife before baking to prevent bubbling during baking.
- Avoid overbaking the tortilla shells to prevent cracking when coating with chocolate.
- Use high quality white chocolate for better melting and taste.
- Ensure cream cheese is at room temperature to avoid lumps and aid smooth mixing.
- Keep heavy cream cold before whipping to achieve stiff peaks effectively.
