Description
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
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup cold heavy cream
For the topping
- 2/3 cup strawberry syrup
- 2 cups fresh strawberries (halved or diced)
Instructions
Make the taco shells
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Use a 4-inch round cutter to cut 15 circles out of the tortillas. Brush them lightly with melted butter.
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Flip a muffin tin upside down and drape the tortilla circles over the cups so they form a taco shape.
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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
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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.)
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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
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In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla until smooth.
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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.
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Transfer the filling to a piping bag and chill until the shells are ready to be filled.
- assemble the strawberry crunch tacos
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Stand the shells upright in a dish or muffin tin. Cut the tip of the piping bag and fill each shell with cheesecake filling.
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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
- Serving Size: 1 taco
- Calories: 290
- Sugar: 21g
- Sodium: 120mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg