Description
Delightful tacos filled with creamy cheesecake and topped with vibrant strawberries, perfect for summer gatherings.
Ingredients
Scale
- 5 large flour tortillas
- 1 tablespoon unsalted butter, melted
- 13 ounces white chocolate
- Strawberry Crunch (store-bought or homemade)
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
- 2 cups fresh strawberries, chopped or halved
- 2/3 cup strawberry syrup
Instructions
- Preheat your oven to 350°F (175°C).
- Using a cookie cutter, cut the tortillas into 4-inch circles.
- Brush each circle with melted butter, then drape them over the back of a muffin tin to form taco shapes.
- Bake the tortilla shells for 5–6 minutes, or until golden around the edges. Allow to cool completely.
- Melt the white chocolate using a double boiler or microwave in short intervals without overheating.
- Once cooled, brush both the inside and outside of each taco shell with melted white chocolate, then roll them in Strawberry Crunch. Set aside on parchment paper to harden.
- In a mixing bowl, beat together cream cheese, powdered sugar, and vanilla extract until smooth.
- In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the cream cheese mixture.
- Transfer the cheesecake filling to a piping bag.
- Once the taco shells have set, pipe the cheesecake filling into each shell.
- Top with chopped or halved strawberries and drizzle with strawberry syrup.
- Serve immediately or refrigerate until ready to serve.
Notes
Store assembled tacos in an airtight container in the refrigerator for up to 2 days. For best results, keep filling and shells separate until serving.
- Prep Time: 30 minutes
- Cook Time: 6 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg