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
Units
Scale
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
