Strawberry Crunch Cheesecake Tacos (Print Version)
# Ingredients:
→ Taco Shells
01 -
5 large flour tortillas
02 -
1 tablespoon unsalted butter, melted
03 -
13 ounces white chocolate
04 -
Strawberry crunch, quantity as needed for coating
→ Cheesecake Filling
05 -
8 ounces cream cheese, softened
06 -
1/2 cup powdered sugar
07 -
1 teaspoon vanilla extract
08 -
1 cup heavy whipping cream
→ Topping
09 -
2/3 cup strawberry syrup
10 -
2 cups fresh strawberries, halved or sliced
# Instructions:
01 -
Cut flour tortillas into 4-inch circles using a cookie cutter to yield 15 discs. Brush each with melted butter, then drape over an inverted muffin tin to shape shells. Bake at 350°F (175°C) for 5-6 minutes until golden. Cool briefly on the tin, then transfer to a parchment-lined baking sheet to cool completely.
02 -
Melt white chocolate using a double boiler: place chocolate in a glass bowl over simmering water, ensuring the bowl does not touch the water, stirring constantly until smooth. Alternatively, microwave in 20-second intervals, stirring between each to prevent burning.
03 -
Brush melted white chocolate evenly inside and outside each baked shell. Immediately dip each coated shell into strawberry crunch for full coverage. Place on a parchment-lined baking sheet and allow chocolate to harden completely.
04 -
Beat softened cream cheese, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip heavy cream to stiff peaks. Gently fold whipped cream into cream cheese mixture until combined, taking care not to overmix. Transfer filling to a piping bag.
05 -
Place chocolate-coated shells upright in a muffin tin or suitable dish for stability. Pipe cheesecake filling evenly into each shell. Top with fresh strawberry halves or pieces and drizzle with strawberry syrup before serving.
# Notes:
01 -
Use room temperature cream cheese for a smoother filling texture. Avoid overmixing to maintain lightness.