Strawberry Crunch Cheesecake Tacos
Delicious Strawberry Crunch Cheesecake Tacos made with creamy filling and crunchy chocolate-coated shells.
Equipment
- muffin tin
- baking sheet
- Parchment paper
- microwave-safe bowl
- piping bag
- Double Boiler
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 make 15 circles. Cover with melted butter and place on an upside down muffin tin.
- Bake at 350 F for 5-6 minutes until golden. Cool briefly in the tin, then transfer to a baking sheet to cool completely.
- Melt white chocolate using a double boiler or microwave until smooth.
- Spread melted white chocolate on each shell and coat with strawberry crumbs. Let solidify.
Making the Cheesecake Filling
- Beat together cream cheese, powdered sugar, and vanilla until smooth. Whip heavy cream until stiff peaks form and fold into cream cheese mixture.
- Transfer filling to a piping bag.
Assembling the Tacos
- Place the shells in a muffin tin or a dish and pipe the cheesecake filling inside each shell.
- 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. Use high quality chocolate and ensure cream cheese is softened for easy mixing.
Nutrition
Serving: 1tacoCalories: 392kcalCarbohydrates: 43gProtein: 5gFat: 23gSaturated Fat: 13gMonounsaturated Fat: 8gCholesterol: 45mgSodium: 192mgFiber: 1gSugar: 32g
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