Let me tell you-these Strawberry Crunch Cheesecake Tacos are one of the most fun desserts I've ever made. They've got everything: crispy tortilla shells, smooth cheesecake filling, a strawberry crunch coating, and a sweet drizzle of strawberry syrup on top.
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They look fancy, but the process is simple enough that you can pull them together on a weeknight or make them ahead for a party. If you've tried no-bake strawberry crunch cake before, this is like its playful cousin in taco form.
Why you'll love this recipe
- The crunchy taco shells give you the perfect bite every time.
- The cheesecake filling is silky and not overly sweet.
- You can prep them ahead and assemble right before serving.
- They're customizable with your favorite toppings.
Ingredients you'll need
Here's everything required to make these strawberry cheesecake tacos
For the taco shells
- 5 Large flour tortillas
- 1 Tablespoon melted unsalted butter
- 13 Ounces white chocolate
- Strawberry crunch crumbs
For the cheesecake filling
- 8 Ounces cream cheese, softened
- ½ Cup powdered sugar
- 1 Teaspoon vanilla extract
- 1 Cup cold heavy cream
For the topping
- ⅔ Cup strawberry syrup
- 2 Cups fresh strawberries (halved or diced)
Step-by-step instructions
Step 1: Make the tortilla shells
Use a 4-inch cookie cutter to cut 15 circles out of your flour tortillas. Brush each circle with melted butter.
Flip a muffin tin upside down and drape the tortilla circles between the cups so they bake into a taco shape. Bake at 350°F for 5-6 minutes, until the edges turn golden.
When they're done, let them cool for a minute in the muffin tin, then move them to a parchment-lined baking sheet to cool completely.
Step 2: Coat the shells in chocolate and crunch
Melt your white chocolate (I used a double boiler, but microwave works fine). Using a pastry brush, coat each shell inside and out.
Dip or roll the shells into strawberry crunch so they're fully covered. Place them back on a parchment-lined baking sheet and let the chocolate set.
Step 3: Whip up the cheesecake filling
Beat cream cheese, powdered sugar, and vanilla extract until smooth. In another bowl, whip cold heavy cream until stiff peaks form.
Fold the whipped cream into the cream cheese mixture until smooth. Don't overmix-it should stay light and fluffy. Transfer the filling to a piping bag and refrigerate until the shells are ready.
Step 4: Assemble the cheesecake tacos
Stand the shells upright in a muffin tin or baking dish so they're easier to fill. Cut the tip off the piping bag and pipe the cheesecake filling into each shell.
Step 5: Garnish and serve
Top each taco with diced strawberries (or halves, if you want them extra pretty) and drizzle with strawberry syrup. Serve right away for the best crunch!
Tips and tricks
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Make ahead: You can prep the shells and filling a day early. Just wait to add the strawberries and syrup until right before serving.
- Prevent bubbles: Poke tortillas with a knife before baking to keep them flat.
- Don't overbake: Too long in the oven and the shells may crack when coated with chocolate.
- Use good chocolate: High-quality white chocolate makes coating easier and tastes better.
- Cream cheese tip: Use softened, room-temperature cream cheese to avoid lumps.
- Whipped cream tip: Keep it cold for stable, stiff peaks.
FAQs
Up to 3 days in the fridge, but they taste best fresh.
I haven't tried freezing these yet. Because of the cream filling, I wouldn't recommend it.
Yes! You can prep the shells and filling a day in advance. Store separately and assemble just before serving.
You can pulse vanilla wafers or graham crackers with freeze-dried strawberries for a quick substitute.
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📖 Recipe
Strawberry Crunch Cheesecake Tacos
These strawberry crunch cheesecake tacos are a fun twist on dessert tacos! Crispy tortilla shells are coated in white chocolate and strawberry crunch, then filled with creamy no-bake cheesecake filling. Topped with juicy strawberries and strawberry syrup, they’re the perfect sweet treat for spring, summer parties, or anytime you want something a little extra special.
Ingredients
For the taco shells
- 5 large flour tortillas
- 1 tablespoon melted unsalted butter
- 13 ounces white chocolate
- strawberry crunch crumbs
- For the cheesecake filling
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup cold heavy cream
- For the topping
- ⅔ cup strawberry syrup
- 2 cups fresh strawberries (halved or diced)
Instructions
Make the taco shells
Use a 4-inch round cutter to cut 15 circles out of the tortillas. Brush them lightly with melted butter.
Flip a muffin tin upside down and drape the tortilla circles over the cups so they form a taco shape.
Bake at 350°F for 5–6 minutes until the edges start turning golden. Let them sit for a minute in the tin, then carefully transfer to a parchment-lined baking sheet to cool fully.
Coat with white chocolate and crunch
While the shells cool, melt the white chocolate. You can do this with a double boiler: simmer a little water in a pan, place a heatproof bowl of chopped chocolate on top (without touching the water), stir until smooth, then remove. Or, microwave in short 20-second bursts, stirring in between, until melted. (Tip: white chocolate scorches quickly, so keep a close eye on it.)
Brush the melted chocolate inside and outside of each tortilla shell. Roll or dip them into the strawberry crunch crumbs until fully coated. Set them back on parchment paper to let the chocolate harden.
Prepare the cheesecake filling
In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla until smooth.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy. Don’t overmix.
Transfer the filling to a piping bag and chill until the shells are ready to be filled.
- assemble the strawberry crunch tacos
Stand the shells upright in a dish or muffin tin. Cut the tip of the piping bag and fill each shell with cheesecake filling.
Top with fresh strawberries and a drizzle of strawberry syrup.
Notes
- Storing: Keep your strawberry crunch cheesecake tacos in the fridge inside an airtight container. They’ll stay good for up to 3 days. I haven’t tried freezing them yet, so I can’t recommend that.
- Make ahead: You can prep these a day before serving. Just store the filled shells in the fridge and add the strawberries and syrup right before serving so everything tastes fresh.
- Pro tip for shells: If you poke the tortilla circles with a knife before baking, you’ll avoid big air bubbles. Also, watch the baking time closely—if the shells get too crisp, they may crack when you dip them in chocolate.
- Chocolate tip: White chocolate can be tricky. Choose a good-quality one, it melts smoother and coats the shells more evenly (plus, it tastes way better).
- Cheesecake filling tip: Make sure your cream cheese is softened to room temperature before mixing—it blends so much easier without leaving little lumps. And keep your heavy cream nice and cold; that’s the secret to getting those fluffy stiff peaks.
Nutrition Information:
Serving Size:
1 tacoAmount Per Serving: Calories: 290Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 35mgSodium: 120mgCarbohydrates: 28gFiber: 1gSugar: 21gProtein: 4g
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