Strawberry Crunch Cheesecake Tacos (Print Version)

White chocolate-coated tortilla shells, rich cheesecake filling, and fresh strawberries create a delightful dessert.

# Ingredients:

→ Taco Shells

01 - 5 large flour tortillas
02 - 1 tablespoon unsalted butter, melted
03 - 13 ounces white chocolate
04 - Strawberry crunch

→ Cheesecake Filling

05 - 8 ounces cream cheese, softened
06 - 1/2 cup powdered sugar
07 - 1 teaspoon vanilla extract
08 - 1 cup heavy whipping cream

→ Topping

09 - 2/3 cup strawberry syrup
10 - 2 cups fresh strawberries

# Steps:

01 - Cut flour tortillas into 4-inch circles using a cookie cutter to yield 15 pieces. Brush each with melted butter and drape over the bottom of an inverted muffin tin to shape into shells. Bake at 350°F for 5-6 minutes until edges are golden. Cool for 1 minute on the tin, transfer to parchment-lined baking sheet, and cool completely.
02 - Use a double boiler to melt white chocolate. Heat 1 inch of water in a deep pan, place a dish with chopped white chocolate over the water, avoiding direct contact. Stir chocolate constantly until melted, remove dish, and wipe bottom to avoid water mixing with chocolate. Alternatively, melt in the microwave in 20-second increments while stirring to prevent burning.
03 - Brush melted white chocolate over tortilla shells inside and out. Coat shells in strawberry crunch, then place on a parchment-lined baking sheet to set chocolate.
04 - Beat cream cheese, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip cold heavy cream to stiff peaks. Gently fold whipped cream into cream cheese mixture. Transfer filling to a piping bag, ensuring not to overmix.
05 - Stand coated taco shells in an inverted muffin tin or a 9x13 inch dish. Cut the tip of the piping bag and fill each shell with cheesecake mixture. Top with diced or halved fresh strawberries and drizzle with strawberry syrup.

# Notes and Tips:

01 - Store tacos in an airtight container in the fridge for up to 3 days. Top with strawberries and syrup just before serving for best results.
02 - Poke tortillas with a knife before baking to prevent bubbles, and avoid overbaking to prevent cracking.
03 - Use high-quality white chocolate for better coating and flavor. Room temperature softened cream cheese ensures a smooth filling.
04 - Cold heavy whipping cream helps achieve stiff peaks for optimal filling consistency.

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