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Savory Strawberry Crunch Cheesecake Tacos Recipe

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Delight in a unique twist on classic dessert with Savory Strawberry Crunch Cheesecake Tacos. Crispy flour tortilla shells are coated in melted white chocolate and strawberry crunch, then filled with a creamy vanilla cheesecake filling. Finished with fresh strawberries and a drizzle of strawberry syrup, these tacos are a perfect sweet treat for parties or gatherings.

Ingredients

Taco Shells:

  • 5 large flour tortillas
  • 1 tablespoon unsalted butter, melted
  • 13 ounces white chocolate
  • Strawberry crunch (approx. 1 cup for coating)

Cheesecake Filling:

  • 8 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream

Topping:

  • 2/3 cup strawberry syrup
  • 2 cups fresh strawberries, diced or halved

Instructions

  1. Prepare Tortilla Shells: Cut the tortillas into 4-inch circles using a cookie cutter, making 15 circles. Brush each circle with melted butter. Place them on an inverted muffin tin to shape into shells.
  2. Bake Shells: Bake in a preheated 350°F oven for 5-6 minutes, or until edges turn golden. Remove and let cool in the muffin tin for a minute, then transfer to a parchment-lined baking sheet to cool completely.
  3. Melt White Chocolate (Double Boiler): Fill a deep pan with 1 inch of water and heat until boiling. Place a glass dish with chopped white chocolate over the pan, ensuring it doesn’t touch the water. Lower heat and stir constantly until melted. Remove and wipe the bottom to remove moisture.
  4. Or Melt White Chocolate (Microwave): Place chopped chocolate in a microwave-safe bowl. Heat in 20-second bursts, stirring in between until smooth and fully melted. Be careful not to burn the chocolate.
  5. Coat Tortilla Shells: Using a brush, spread the melted white chocolate on both the inside and outside of each shell. Immediately dip and coat the shells in strawberry crunch crumbs thoroughly. Place the coated shells on parchment paper and allow the chocolate to set.
  6. Make Cheesecake Filling: Beat softened cream cheese, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until combined. Transfer mixture into a piping bag.
  7. Fill the Shells: Stand the chocolate-coated shells upright in an inverted muffin tin or a 9×13-inch dish for stability. Cut the tip of the piping bag and carefully pipe the cheesecake filling into the shells.
  8. Add Toppings: Top each filled shell with fresh diced or halved strawberries and drizzle generously with strawberry syrup. Serve immediately.

Notes

  • Be careful not to overmix the cheesecake filling to maintain a light and creamy texture.
  • If you don’t have strawberry crunch crumbs, use crushed freeze-dried strawberries or similar crispy fruit topping.
  • Ensure the white chocolate is fully set on the shells before filling to prevent sogginess.
  • These tacos are best served soon after assembly but can be refrigerated for up to 4 hours.

Find it online: http://bitezly.com/savory-strawberry-crunch-cheesecake-tacos-recipe/