Description
Strawberry Crunch Cheesecake Tacos are a delightful treat featuring crunchy tortilla shells coated in white chocolate and strawberry crunch, filled with creamy cheesecake, and topped with fresh strawberries and strawberry syrup.
Ingredients
TACO SHELLS:
- 5 large flour tortillas
- 1 tablespoon unsalted butter, melted
- 13 ounces white chocolate
- Strawberry Crunch
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
Instructions
- To make tortilla shells: Cut tortillas with a 4-inch cookie cutter, coat with melted butter, bake at 350°F for 5-6 minutes, cool, and shape into taco shells.
- To melt white chocolate: Use a double boiler or microwave, then coat the shells with white chocolate and strawberry crumbs.
- To make cheesecake filling: Beat cream cheese, sugar, and vanilla until smooth, whip cream until stiff, mix together, and fill shells.
- To assemble tacos: Pipe in the filling, top with strawberries and syrup.
Notes
- Store in an airtight container or fridge for up to 3 days. Do not freeze.
- You can make them a day ahead; store in an airtight container and top with fresh strawberries and syrup before serving.
- Poke tortillas before baking to prevent bubbles. Do not overbake shells.
- Use high-quality white chocolate for easy coating. Use softened cream cheese and cold whipping cream for best results.
- Prep Time: 50 minutes
- Cook Time: 6 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 20g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
