Strawberry Crunch Cheesecake Tacos
Delicious Strawberry Crunch Cheesecake Tacos featuring creamy cheesecake filling and crunchy strawberry-coated shells.
Equipment
- muffin tin
- baking sheet
- Mixing bowls
- piping bag
- Double Boiler
- microwave
- cookie cutter
Ingredients
Taco Shells
- 5 large flour tortillas
- 1 tablespoon unsalted butter, melted
- 13 ounces white chocolate
Cheesecake Filling
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Topping
- ⅔ cup strawberry syrup
- 2 cups fresh strawberries
Instructions
Taco Shells Preparation
- Cut the tortillas with a 4-inch cookie cutter to make 15 circles. Cover with melted butter and place on an upside-down muffin tin to form shells.
- Bake at 350°F for 5-6 minutes until golden. Cool on a baking sheet lined with parchment paper.
Melt the Chocolate
- Melt white chocolate using a double boiler or microwave, stirring until smooth.
Coat the Shells
- Spread melted chocolate over each shell and coat with strawberry crumbs. Let cool until chocolate is solid.
Cheesecake Filling
- Beat cream cheese, powdered sugar, and vanilla until smooth. In another bowl, whip heavy cream until stiff peaks, then combine.
- Transfer filling to a piping bag and fill the cooled shells.
Assemble Tacos
- Place the filled shells in a muffin tin or dish for easier filling. Top with fresh strawberries and syrup.
Notes
Store in an airtight container in the fridge for up to 3 days. Make ahead one day and add toppings before serving. Poke tortillas before baking to prevent bubbles.
Nutrition
Serving: 1tacoCalories: 392kcalCarbohydrates: 43gProtein: 5gFat: 23gSaturated Fat: 13gMonounsaturated Fat: 8gCholesterol: 45mgSodium: 192mgFiber: 1gSugar: 32g
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