Strawberry Crunch Cheesecake Tacos
Crispy tortilla shells coated in white chocolate and strawberry crunch, filled with creamy cheesecake and topped with fresh strawberries—pure dessert bliss.
- Prep Time: 50 minutes
- Cook Time: 6 minutes
- Total Time: 56 minutes
- Yield: 15 cheesecake tacos
- Category: Dessert
- Method: Baking & Assembly
- Cuisine: American
Ingredients
→ Taco Shells:
5 large flour tortillas
1 tbsp unsalted butter, melted
13 oz white chocolate
Strawberry crunch
→ Cheesecake Filling:
8 oz cream cheese, softened
1/2 cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream
→ Topping:
2/3 cup strawberry syrup
2 cups fresh strawberries, halved or diced
Instructions
Make taco shells: Preheat oven to 350°F (175°C). Cut tortillas into 4-inch circles. Brush with melted butter and drape over an upside-down muffin tin to form shells. Bake for 5–6 minutes until golden. Cool slightly, then transfer to a parchment-lined baking sheet.
Melt chocolate: Use a double boiler or microwave (20-second intervals) to melt white chocolate until smooth.
Coat shells: Brush melted white chocolate over shells (inside and out), then dip into strawberry crunch for even coating. Place on parchment-lined tray until hardened.
Make cheesecake filling: In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth. In another bowl, whip heavy cream to stiff peaks. Fold into cream cheese mixture gently. Transfer to a piping bag.
Assemble tacos: Pipe cheesecake filling into cooled shells. Top with fresh strawberries and drizzle with strawberry syrup. Serve immediately for best texture.
Notes
Poke tortillas before baking to prevent bubbles.
Don’t overbake tortillas—keep them slightly soft to avoid cracking.
Use high-quality white chocolate for smoother coating and richer taste.
Ensure cream cheese is room temperature and cream is very cold for best results.
Serve within a few hours for the crunchiest texture.
Find it online: https://allrecipesmade.com/strawberry-crunch-cheesecake-tacos/
