Name: Strawberry Crunch Cheesecake Tacos Recipe
Prep time: 50 min
Cook time: 6 min
Total time: 56 min
Cuisine: Mexican
Ingredients: 5 large flour tortillas; 1 tablespoon unsalted butter, melted; 13 ounces white chocolate; Strawberry Crunch; 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

Jump to Recipe· 4.8 from 24 reviews

If you’re searching for a show-stopping, fun dessert that’s bursting with creamy, fruity flavor and spectacular crunch, let me introduce you to Strawberry Crunch Cheesecake Tacos. Imagine crisp tortilla shells bathed in silky white chocolate and rolled in a nostalgic strawberry crunch, then loaded with fluffy cheesecake filling and crowned with fresh berries and a drizzle of syrup. Each bite is a party—playful, colorful, and guaranteed to make you and your guests grin from ear to ear!

Strawberry Crunch Cheesecake Tacos Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk ingredients! Every component in Strawberry Crunch Cheesecake Tacos brings something special. From the crisp taco shells to the tangy cream cheese filling, these simple-but-mighty ingredients combine for a treat that’s irresistible in both taste and presentation.

Flour tortillas (5 large): Turns into crispy, golden taco shells that provide that unbeatable crunch.
Unsalted butter (1 tablespoon, melted): Brushes onto tortillas to help them bake up golden and intensely flavorful.
White chocolate (13 ounces): Melted and brushed over the shells for a rich, creamy coating that holds the strawberry crunch.
Strawberry crunch: A must for signature color and those irresistible strawberry shortcake vibes—store-bought or homemade crumbs both work beautifully!
Cream cheese (8 ounces, softened): The base of our cheesecake filling, lending tang and luscious creaminess.
Powdered sugar (1/2 cup): Sweetens the filling till it’s just right, with a fine texture so everything stays silky-smooth.
Vanilla extract (1 teaspoon): Enhances the cheesecake notes and adds warmth.
Heavy whipping cream (1 cup): Whips up cloud-like to give your filling airy lift and pillowy texture.
Strawberry syrup (2/3 cup): Drizzles over the top for extra fruity pizazz and that gorgeous glossy finish.
Fresh strawberries (2 cups): For color, freshness, and a burst of real berry flavor with every bite.

How to Make Strawberry Crunch Cheesecake Tacos

Step 1: Prepare and Shape the Taco Shells

Start by using a 4-inch cookie cutter to cut 15 circles out of your large flour tortillas. These rounds are just the right size for the ultimate dessert taco. Brush them on both sides with melted butter for a recipe glow-up, then drape each circle over an upside-down muffin tin. This handy trick helps them bake into perfect little shells. Bake at 350 F for 5 to 6 minutes until they’re golden and crisp around the edges. Let them cool briefly in the tin before moving them to a parchment-lined baking sheet to finish cooling completely (and becoming extra crunchy!).

Step 2: Melt and Coat with White Chocolate

While the shells cool, it’s time to melt your white chocolate. The double boiler method is classic: set a heatproof bowl with the chocolate over simmering water, stirring gently till it’s melted and glossy. Alternatively, carefully melt in short bursts in the microwave, stirring every 20 seconds—white chocolate can be finicky, so patience is key. Use a pastry brush to lavish the cool taco shells with melted white chocolate inside and out. Trust me, this step takes things from tasty to totally irresistible.

Step 3: Roll Shells in Strawberry Crunch

As soon as each shell is coated, immediately roll it in your strawberry crunch mixture until every inch is beautifully covered. This is where Strawberry Crunch Cheesecake Tacos get their personality! Lay each shell back on the parchment-lined sheet and let them sit until the chocolate firms up and locks in all that fruity crunch.

Step 4: Make the Cheesecake Filling

For the cheesecake filling, beat your softened cream cheese, powdered sugar, and vanilla extract in a bowl until ultra-smooth. In another bowl, whisk your cold heavy whipping cream until you have stiff peaks (cold cream is the secret!). Fold the whipped cream gently into the sweetened cream cheese until everything’s blended and fluffy—stay mindful not to overmix. Transfer this dreamy filling into a piping bag for easy taco assembly.

Step 5: Fill and Assemble the Tacos

Line up your chocolate-crunch shells back on the upside-down muffin tin, or nestle them upright in a baking dish. Cut the tip off your piping bag and pipe each shell generously with cheesecake filling. This step is such a joy—don’t be shy with that creamy goodness!

Step 6: Top with Strawberries and Syrup

The final flourish: top each filled taco with diced or halved fresh strawberries, then drizzle liberally with strawberry syrup. The colors pop, the flavors sing, and your Strawberry Crunch Cheesecake Tacos are ready for their grand entrance (and devouring)!

How to Serve Strawberry Crunch Cheesecake Tacos

Garnishes

Garnishing makes all the difference! Fresh mint leaves, a sprinkle of extra strawberry crunch, or a dusting of powdered sugar elevate these tacos from delightful to jaw-dropping. You could even add tiny white chocolate shavings or a “swirl” of whipped cream for extra flair and fun.

Side Dishes

Since Strawberry Crunch Cheesecake Tacos are the star, I recommend serving them with light, refreshing sides like a fruit salad with kiwi and blueberries, or even tiny glasses of sparkling lemonade. If you want to really spoil your crowd, a scoop of vanilla ice cream on the side never hurts!

Creative Ways to Present

Get playful with your presentation! Nestle the tacos upright in a decorative tray lined with parchment for a taco bar vibe, or set each taco in a mini custard dish for a plated dessert look. For parties, arrange them in rows on a fun cake stand so guests can grab and go. Kids (and adults!) will love the hands-on experience.

Make Ahead and Storage

Storing Leftovers

If you have extra Strawberry Crunch Cheesecake Tacos (lucky you!), simply place them in an airtight container or wrap them and refrigerate for up to three days. For the best texture, hold off on adding fresh strawberries and syrup until just before serving to keep the shells crisp.

Freezing

While I haven’t personally tried freezing Strawberry Crunch Cheesecake Tacos, I suggest enjoying them fresh for ideal taste and crunch. Freezing might cause the shells or filling to lose their texture, but if you do want to try, freeze the unfilled shells and cheesecake filling separately, then assemble once thawed.

Reheating

There’s no need to reheat these treats—they’re meant to be enjoyed chilled or at room temperature! If your shells have softened, you can pop the empty shells in a low oven for a few minutes to revive their crunch before filling and topping.

FAQs

Can I make Strawberry Crunch Cheesecake Tacos ahead of time?

Absolutely! You can prepare the chocolate-dipped, strawberry-crunch shells and the cheesecake filling a day in advance. Store the shells in an airtight container at room temperature and the filling in the fridge. Hold off on assembling with berries and syrup until just before serving for the best texture.

What’s the best way to get perfectly shaped shells?

Using a 4-inch cookie cutter is essential for uniform mini taco shells. Drape them over an upside-down muffin tin before baking—they’ll crisp into the perfect curved shape. If you notice air bubbles forming, simply poke the tortillas gently with a knife before baking to keep the surface nice and even.

Can I use store-bought strawberry crunch?

Yes, store-bought strawberry crunch works beautifully and makes the process even easier! But if you’re up for it, making your own with crumbled golden cookies and freeze-dried strawberries creates an amazing homemade touch.

How do I prevent the shells from cracking during assembly?

Don’t overbake your tortilla shells; bake just until they’re golden at the edges. Allow them to cool fully before coating with chocolate, and handle them gently when dipping and filling. Using high-quality white chocolate helps create a pliable, even coating that won’t cause cracking!

What if I don’t have a piping bag?

No worries! You can scoop the cheesecake filling into a sturdy zip-top bag, snip off a corner, and pipe away. Or, use a spoon to fill each taco shell—the results are just as tasty and charming, especially if little hands are helping.

Final Thoughts

These Strawberry Crunch Cheesecake Tacos are the perfect blend of creamy, crunchy, and fruity—such a hit whether you’re hosting a celebration or just want to brighten an ordinary day. I can’t wait for you to try them and experience the smiles they bring. Let this fun dessert usher in a little more joy, one crunchy, decadent bite at a time!