Strawberry Crunch Cheesecake Tacos
Delight in the sweet, crunchy flavors of Strawberry Crunch Cheesecake Tacos, perfect for any occasion.
Equipment
- Muffin tin
- cookie cutter
- double boiler
- Mixing bowl
- piping bag
- whisk
Ingredients
Taco Shells
- 5 large flour tortillas The base of our taco shells.
- 1 tablespoon unsalted butter Gives the tortillas a golden color and crisp texture.
- 13 ounces white chocolate Coats the taco shells for a sweet crunch.
- Strawberry Crunch Adds a fruity crunch to the shells.
Cheesecake Filling
- 8 oz cream cheese The creamy base of our filling.
- ½ cup powdered sugar Sweetens the cheesecake filling.
- 1 teaspoon vanilla extract Enhances the flavor of the filling.
- 1 cup heavy whipping cream Adds lightness and volume to the filling.
Toppings
- ⅔ cup Strawberry syrup A sweet and fruity topping.
- 2 cups fresh strawberries Fresh, juicy topping for texture and flavor.
Instructions
Preparation
- Utilize a 4-inch cookie cutter to shape 15 circles from the tortillas and brush each circle with melted butter. Drape them over an inverted muffin tin and bake at 350°F for 5-6 minutes until golden. Allow to cool.
- Melt the white chocolate using a double boiler or microwave, stirring until smooth. Apply to both the inside and outside of each shell, then coat in strawberry crumbs.
- Mix cream cheese, powdered sugar, and vanilla extract until smooth. Whip heavy cream until stiff peaks form and fold it into the cream cheese mixture. Fill a piping bag with the mixture.
- Place taco shells in an inverted muffin tin, snip the piping bag, and fill the shells. Garnish with diced strawberries and drizzle with strawberry syrup.
Notes
Ensure to mix the cheesecake filling gently to maintain its light texture and avoid overmixing.
Nutrition
Serving: 1tacoCalories: 392kcalCarbohydrates: 43gProtein: 5gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 8gCholesterol: 45mgSodium: 192mgFiber: 1gSugar: 32g
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