Strawberry Crunch Cheesecake Tacos
Handheld dessert tacos with crisp flour tortilla shells coated in melted white chocolate, filled with stabilized cheesecake cream, and topped with tangy strawberry crunch and fruit syrup. Combines textures and flavors for a party-ready, no-mess treat.
Ingredients
- Large flour tortillas (10-6 inch)
- 1 tablespoon unsalted butter, melted
- 13 ounces white chocolate, chopped or chips
- 4 tablespoons freeze-dried strawberries, crushed
- 4 tablespoons crispy cereal (rice krispies or puffed rice)
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1/2 cup heavy whipping cream
Instructions
- Preheat oven to 350°F. Grease 15 muffin tin cups
- Brush both sides of tortillas with melted butter
- Shaping warm tortillas over inverted muffin tin cups to form taco shells
- Place filled shells on prepared muffin tin, bake 15 minutes
- Meanwhile melt white chocolate gently with a double boiler (avoid burning), stirring until smooth
- Brush melted white chocolate inside shells and let set (skip for assembled version)
- In bowl, mix cream cheese, powdered sugar, and vanilla until smooth
- Whip heavy cream to stiff peaks and fold into cream cheese mixture
- Pipage filling into shells, garnish with strawberry crunch topping and drizzle with strawberry syrup
Notes
Use coconut oil for dairy-free version
Sift powdered sugar for lump-free filling
Add food coloring to white chocolate for visual appeal
Freeze leftover shells between parchment paper for easier storage
For faster assembly, melt white chocolate just before piping filling
Sift powdered sugar for lump-free filling
Add food coloring to white chocolate for visual appeal
Freeze leftover shells between parchment paper for easier storage
For faster assembly, melt white chocolate just before piping filling
Nutrition
Serving: 1gCalories: 230kcalCarbohydrates: 27gProtein: 4gFat: 11gSaturated Fat: 7gCholesterol: 30mgSodium: 45mgFiber: 1gSugar: 18g
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