Description
Delight in these Strawberry Crunch Cheesecake Tacos, a creative and delicious fusion dessert featuring crispy white chocolate-coated tortilla shells filled with creamy vanilla cheesecake filling, topped with fresh strawberries and strawberry syrup. Perfect for impressing guests or enjoying a sweet treat with a fresh fruity twist.
Ingredients
Units
Scale
Taco Shells
- 5 large flour tortillas
- 1 tablespoon unsalted butter, melted
- 13 ounces white chocolate
- Strawberry crunch crumbs
Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
Topping
- 2/3 cup strawberry syrup
- 2 cups fresh strawberries, diced or halved
Instructions
- Prepare Tortilla Shells: Using a 4-inch cookie cutter, cut 5 large flour tortillas into 15 circles. Brush each circle with melted butter. Place the circles over an upside-down muffin tin to form shell shapes.
- Bake Shells: Bake at 350°F for 5-6 minutes until edges are golden. Remove and let cool for a minute in the muffin tin, then transfer to a parchment-lined baking sheet to cool completely.
- Melt White Chocolate: Melt white chocolate using a double boiler by placing a heatproof glass dish with chocolate over simmering water, stirring constantly until smooth. Alternatively, melt in the microwave in 20-second intervals, stirring between each to avoid burning.
- Coat Tortilla Shells: Brush melted white chocolate over both inside and outside of each cooled tortilla shell. Immediately coat the chocolate-coated shells in strawberry crunch crumbs. Place coated shells on parchment paper and allow chocolate to solidify.
- 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 whipped cream into the cream cheese mixture until smooth, careful not to overmix. Transfer filling into a piping bag.
- Assemble Tacos: Place solidified chocolate-coated shells upright in an inverted muffin tin or a 9×13 inch dish. Pipe cheesecake filling into each shell until filled.
- Add Toppings: Garnish each filled taco with fresh diced or halved strawberries and drizzle strawberry syrup on top.
Notes
- Store finished tacos in an airtight container or wrapped in the refrigerator for up to 3 days.
- These tacos can be made a day ahead; store filling separately if possible, and add fresh strawberries and syrup before serving.
- Poking tortillas with a knife before baking helps prevent bubble formation.
- Do not overbake tortilla shells to avoid cracking when coating with chocolate.
- Use high quality white chocolate for better coating and flavor results.
- Use room temperature softened cream cheese to avoid lumps and ensure smooth filling.
- Use cold heavy cream for optimal volume when whipping stiff peaks.
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 22g
- Sodium: 110mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
