Strawberry Crunch Cheesecake Tacos
Delightful taco shells filled with a creamy cheesecake mixture, topped with fresh strawberries and a crunchy strawberry coating, perfect for any occasion.
Ingredients
Taco Shells
- 5 large flour tortillas You can use corn tortillas for a gluten-free version.
- 1 tablespoon unsalted butter, melted
Cheesecake Filling
- 8 oz cream cheese, softened Ensure it's at room temperature for easier mixing.
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream Whip until stiff peaks form.
Toppings
- 2/3 cup strawberry syrup
- 2 cups fresh strawberries, diced For topping.
- 13 oz white chocolate Can substitute dark chocolate for less sweetness.
- Strawberry Crunch as per your preference Made from crushed strawberry-flavored cookies or candies.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Cut the tortillas into 4-inch circles and brush them with melted butter.
- Place the buttered tortilla circles in an upside-down muffin tin and bake for 5-6 minutes or until golden brown.
- Melt your white chocolate in a double boiler or microwave, stirring to avoid burning.
Assembly
- Once the taco shells are cool, coat the inside and outside with melted white chocolate and dip them into the strawberry crunch.
- In a bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
- Pipe the filling into each taco shell using a piping bag.
- Top with diced fresh strawberries and drizzle with strawberry syrup before serving.
Notes
Store in the refrigerator for up to 3 days. To freeze, wrap unfilled taco shells in plastic wrap and place in a freezer-safe bag.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 8gSodium: 150mgFiber: 1gSugar: 10g
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