Strawberry Crunch Cheesecake Tacos
Strawberry Crunch Cheesecake Tacos – crunchy tortilla shell coated in white chocolate and strawberry crunch, creamy cheesecake filling, topped with fresh strawberries and strawberry syrup is a true delight!
Equipment
- Muffin Tin
- Double Boiler
- piping bag
- baking sheet
- Microwave
- Mixing Bowls
Ingredients
Taco Shells
- 5 large flour tortillas
- 1 tablespoon unsalted butter, melted
- 13 ounces white chocolate
Cheesecake Filling
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Topping
- ⅔ cup strawberry syrup
- 2 cups fresh strawberries
Instructions
Making the Taco Shells
- Cut the tortillas with a 4 inch cookie cutter to create 15 circles. Cover them with melted butter and place them on a muffin tin turned upside down.
- Bake at 350 F for 5-6 minutes or until the edges are golden. Cool in the muffin tin for a minute, then transfer to a baking sheet to cool completely.
- Melt white chocolate using a double boiler or microwave, and spread over each shell both outside and inside.
- Coat the shells with strawberry crumbs and leave to solidify.
Making the Cheesecake Filling
- Beat cream cheese, powdered sugar, and vanilla until smooth. Whip heavy cream until stiff peaks form, then combine.
- Transfer the filling to a piping bag once the chocolate on the shells is solid.
Assembling Tacos
- Place the shells in a muffin tin or a 9x13 inch dish. Pipe the cheesecake filling into the shells.
- Top with diced strawberries and strawberry syrup.
Notes
Store in an airtight container in the fridge for up to 3 days. Can be made a day ahead, topping with fresh strawberries and syrup just before serving.
Nutrition
Serving: 1tacoCalories: 320kcalCarbohydrates: 40gProtein: 5gFat: 15gSaturated Fat: 8gCholesterol: 30mgSodium: 180mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 10IUVitamin C: 15mgCalcium: 4mgIron: 2mg
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