If you love the whimsical charm of a fairground treat and the pure comfort of cheesecake, you’re about to be completely smitten with Strawberry Crunch Cheesecake Tacos! These crowd-pleasing handheld desserts transform silky cheesecake filling, a sweet strawberry crunch coating, and crisp taco-shaped shells into a truly irresistible treat that tastes every bit as playful as it looks.
Why You’ll Love This Recipe
- Totally Irresistible Crunch: Each bite delivers a golden, crisp shell coated in strawberry crumbs and white chocolate that’s truly next-level delicious.
- Cheesecake On-the-Go: The creamy, tangy filling is light but decadent, and you get that classic strawberry cheesecake taste in a delightfully portable form.
- Fun, Festive, & Kid-Approved: These Strawberry Crunch Cheesecake Tacos are almost as much fun to make as they are to eat—perfect for birthdays, parties, or anytime you need to make dessert feel extra-special.
- Customizable for Any Occasion: Tweak the toppings, drizzle, or color to suit any season or celebration—everyone loves a dessert taco bar!
Ingredients You’ll Need
You’ll be delighted by how straightforward the ingredients are—most are pantry staples with a few playful additions for that signature color and crunch. Each one adds its own little magic, so don’t skip them!
- Large Flour Tortillas: The starting point for our taco “shells”—choose soft, pliable tortillas for easy cutting and shaping.
- Unsalted Butter: Brushing a bit of melted butter helps the shells bake up golden and crisp, plus adds buttery flavor.
- White Chocolate: For coating and holding the strawberry crunch on the shells; high-quality white chocolate melts smoother.
- Strawberry Crunch: This brings that vibrant color, fruity flavor, and fun texture; use store-bought or homemade strawberry crumbs.
- Cream Cheese: The creamy base of your filling; be sure it’s softened to avoid lumps.
- Powdered Sugar: Adds just the right touch of sweetness to the cheesecake mixture without being gritty.
- Vanilla Extract: A hint of vanilla brings out the cheesecake flavor.
- Heavy Whipping Cream: Whipped into the filling for dreamy, pillowy fluffiness.
- Strawberry Syrup: Adds sweetness and an extra punch of berry flavor as a finishing drizzle.
- Fresh Strawberries: For a juicy, beautiful finishing touch on every taco.
Variations
Strawberry Crunch Cheesecake Tacos are playful by design, and part of the fun is making them your own! Whether you want to swap in new flavors, tweak for allergies, or get creative for the holidays, the possibilities are endless.
- Chocolate Crunch: Try Oreo cookie crumbs or chocolate graham crackers instead of strawberry for a cookies-and-cream vibe.
- Lemon or Berry Swaps: Substitute some lemon curd or blueberry syrup/topping for an exciting flavor twist.
- Gluten-Free Shells: Use your favorite gluten-free flour tortillas for a celiac-safe option.
- Dairy-Free Filling: Use dairy-free cream cheese and coconut cream to make these vegan and just as luscious.
How to Make Strawberry Crunch Cheesecake Tacos
Step 1: Shape and Bake the Taco Shells
Start by cutting your flour tortillas into circles, about 4 inches across—I find a large cookie cutter makes this so easy. Brush each side with melted butter, then drape them over the back of an upside-down muffin tin to get that classic taco shape. Bake until they’re just turning golden and crispy at the edges, then let them cool on a baking sheet so they firm up perfectly.
Step 2: Coat with White Chocolate & Strawberry Crunch
Melt your white chocolate gently, either with a double boiler or in short bursts in the microwave (watch closely—white chocolate can scorch fast!). Brush the cooled shells generously, inside and out, with melted chocolate, then immediately roll them in strawberry crunch so every surface gets coated in those sweet, colorful crumbs.
Step 3: Whip Up the Cheesecake Filling
Beat together softened cream cheese, powdered sugar, and vanilla until barely any lumps remain. In a separate bowl, whip your cold heavy cream to stiff peaks, then gently fold or beat it into the cream cheese mixture until smooth and fluffy. Transfer to a piping bag—trust me, this makes filling the tacos a breeze!
Step 4: Assemble and Top
Stand the strawberry crunch-coated shells upright in a muffin tin or dish (so they don’t topple), then pipe in that dreamy cheesecake filling. Finish with diced or halved strawberries and a generous drizzle of strawberry syrup, and prepare for lots of “Wow, you made these?!” reactions.
Pro Tips for Making Strawberry Crunch Cheesecake Tacos
- No-Soggy Shells: Be sure shells are totally cooled and chocolate is set before piping in the filling—this keeps everything sturdy and perfectly crisp.
- Smoothest Cheesecake: Always start with room temperature cream cheese and ice-cold heavy cream for a lump-free, fluffy filling.
- Crunchy Shell Success: Don’t overbake the tortillas! Stop as soon as the edges are golden. Overbaking can cause the shells to crack during chocolate coating.
- Tidy Taco Filling: Use a piping bag or a zip-top bag with the corner snipped off for mess-free, beautiful tacos every time.
How to Serve Strawberry Crunch Cheesecake Tacos
Garnishes
Dazzle your Strawberry Crunch Cheesecake Tacos with extra strawberry crunch sprinkles, a swirl of whipped cream, a mint leaf, or even a dusting of powdered sugar for an extra bit of pizzazz!
Side Dishes
Since these tacos are decadently sweet and satisfying on their own, keep sides light—think fresh fruit salad, lemon sorbet, or a tart iced tea to balance out the richness.
Creative Ways to Present
Line up tacos upright in a colorful tray for a “dessert taco bar” at parties, or serve each on its own little plate with drizzled syrup and a strawberry fan. Mini versions with 2-inch tortilla circles are perfect for bites at showers or birthday bashes!
Make Ahead and Storage
Storing Leftovers
Your Strawberry Crunch Cheesecake Tacos can be stored in an airtight container in the fridge for up to three days. For best results, add fresh strawberries and syrup right before serving to keep everything vibrant and crisp.
Freezing
While I don’t recommend freezing the fully assembled tacos (the shells lose their crunch), you can freeze the cheesecake filling in advance and whip it again before assembling if you want to save time.
Reheating
No reheating necessary! These are best enjoyed straight from the fridge. If the shells have softened a bit, a couple of minutes in a cool, dry oven (before filling) can resurrect that crunch.
FAQs
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Can I make Strawberry Crunch Cheesecake Tacos ahead of time?
Absolutely! You can prepare the shells and cheesecake filling a day in advance. Pipe the filling and add strawberries/syrup the day you serve for best texture.
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What if I don’t have a 4-inch cookie cutter?
No problem! Just use a drinking glass, jar lid, or even cut freehand with a sharp knife to get circles of tortilla dough for your taco shells.
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Can I use other fruits for the topping?
Definitely! Try blueberries, raspberries, or sliced kiwi for new flavors (and colors). You can even mix them for a mixed berry cheesecake taco experience.
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How do I keep the taco shells from getting soggy?
Always let the chocolate coating set completely before filling, and fill/toppings just before serving. This keeps the shells delightfully crunchy!
Final Thoughts
If you really want to surprise and delight friends or family with something joyful and unique, you simply have to try these Strawberry Crunch Cheesecake Tacos. Their blend of nostalgia, creaminess, and berry delight is totally irresistible—don’t be surprised if they steal the show at your next gathering!
Print
Strawberry Crunch Cheesecake Tacos Recipe
- Prep Time: 50 minutes
- Cook Time: 6 minutes
- Total Time: 56 minutes
- Yield: 15 tacos 1x
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
Indulge in these delightful Strawberry Crunch Cheesecake Tacos that are a perfect blend of crunchy, creamy, and fruity flavors. These mini sweet treats are a great option for parties or a fun dessert indulgence.
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
- How to make Strawberry Crunch. To make tortilla shells – Start by cutting the tortillas with a 4 inch cookie cutter. You need 15 circles. Cover them with melted butter and place them on a muffin tin turned upside down, so that they get shell shape.
- Bake at 350 F for 5-6 minutes or until the edges are golden. When they are done, take them out of the oven and leave to cool for a minute in the muffin tin, then transfer them to a baking sheet lined with parchment paper, to cool completely.
- While tortilla shells are cooling, you can melt white chocolate. The best way to do it is by using double boiler. Pour 1 inch water in a deep pan and heat it. Place a glass dish with chopped or crumbled white chocolate over the pan with water. Make sure the dish with chocolate is not touching the water.
- When the water starts boiling, lower the heat. Stir the chocolate constantly with spatula and once it is melted, take the dish off the pan and wipe its bottom part, so that there’s not any water left on the outside. Make sure the water doesn’t mix with chocolate.
- Chocolate can also be melted in the microwave. Put the chocolate in a microwave bowl and heat for 20 seconds maximum, take it out, stir and repeat the same procedure until the chocolate is melted. Be careful, white chocolate can easily burn.
- Spread melted white chocolate over each shell both outside and inside with a brush, then transfer them to a bowl with strawberry crumbs and coat the shells well inside and out. Finally, place the coated shells in a baking sheet lined with parchment paper and leave for the chocolate to become solid.
- To make the cheesecake filling – First, beat cream cheese, powdered sugar, and vanilla until smooth.
- In a separate bowl, whip heavy whipping cream until stiff peaks form, then add to the bowl with cream cheese and beat some more until smooth. Do not overmix!
- Transfer the filling in the piping bag and when the chocolate on the shells is solid enough, you can fill them.
- To assemble tacos – Place the shells in a muffin tin turned upside down or a 9×13 inch dish where they can stand upright – it’s easier to fill them that way.
- Cut the top of the piping bag and pipe the shells.
- Top with diced or strawberry halves and strawberry syrup.
Notes
- How to store Strawberry Crunch Cheesecake Tacos? In an airtight container or in the fridge, wrapped, up to 3 days. I haven’t tried freezing them.
- Can I make Strawberry Crunch Cheesecake Tacos ahead of time? Yes, you can make them one day before serving. Keep them in an airtight container and top with fresh strawberries and syrup before serving.
- Poke tortillas with a knife before baking, it should prevent creating bubbles. Do not overbake tortilla shells, otherwise, they might crack while coating with chocolate. Use high-quality white chocolate to coat the shells easily and the taste will be better. Use softened cream cheese, room temperature, it will be easier to mix it and there won’t be any lumps. Heavy whipping should be cold to get stiff peaks.
Nutrition
- Serving Size: 1 taco
- Calories: 285
- Sugar: 18g
- Sodium: 130mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
