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Strawberry Crunch Cheesecake Tacos

Discover the perfect blend of crunchy, creamy, and fruity with our Strawberry Crunch Cheesecake Tacos recipe. A unique dessert that's sure to impress!
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Craving something sweet, crunchy, and utterly delicious? Try our Strawberry Crunch Cheesecake Tacos! Perfect for any occasion, these dessert tacos combine creamy cheesecake filling, fresh strawberries, and a crunchy shell for a bite-sized treat that’s sure to delight.

Ingredients

  • 5 large flour tortillas – The base of our taco shells.
  • 1 tablespoon unsalted butter, melted – 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.
  • 8 Oz cream cheese, softened – The creamy base of our filling.
  • 1/2 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.
  • 2/3 cup Strawberry syrup – A sweet and fruity topping.
  • 2 cups fresh strawberries – Fresh, juicy topping for texture and flavor.

Notes

  1. To craft the tortilla shells, begin by utilizing a 4-inch cookie cutter to shape 15 circles from the tortillas. Brush each circle with melted butter and drape them over an inverted muffin tin to achieve the desired taco shell form. Bake these at 350°F for 5-6 minutes, or until the edges turn a lovely golden hue. Once baked, allow them to cool in the muffin tin for a minute before moving them to a baking sheet lined with parchment paper for complete cooling.
  2. As the tortilla shells cool, proceed to melt the white chocolate. The most effective method is using a double boiler. Fill a deep pan with 1 inch of water and bring it to a simmer. Place a glass bowl containing the chopped or broken pieces of white chocolate over the pan, ensuring the bowl does not touch the water directly. Once the water begins to boil, reduce the heat and stir the chocolate continuously with a spatula until fully melted. Carefully remove the bowl from the pan, wiping its bottom to ensure no water is left. Alternatively, white chocolate can be melted in the microwave by heating it in short 20-second bursts, stirring in between, until smooth. Take care as white chocolate burns easily.
  3. Next, generously apply the melted white chocolate to both the inside and outside of each shell using a brush. Immerse the shells in strawberry crumbs to coat thoroughly. Place the coated shells on a parchment-lined baking sheet to let the chocolate set.
  4. For the cheesecake filling, start by mixing the cream cheese, powdered sugar, and vanilla extract until they reach a smooth consistency. In a different bowl, whip the heavy whipping cream until it forms stiff peaks, then fold this into the cream cheese mixture, beating until just combined to maintain smoothness. Avoid overmixing. Load this filling into a piping bag and, once the chocolate on the shells has solidified, proceed to fill them.
  5. Assembling the tacos is straightforward. Position the shells in an inverted muffin tin or a 9×13 inch dish to keep them upright, facilitating easier filling. Snip off the tip of the piping bag and fill the shells. Garnish with either diced strawberries or halves and a drizzle of strawberry syrup for the final touch.

Nutrition

Find it online: https://recipesmentor.com/strawberry-crunch-cheesecake-tacos/