Go Back
Print Recipe

Strawberry Crunch Cheesecake Tacos

Strawberry Crunch Cheesecake Tacos combine crisp tortilla shells coated in white chocolate and strawberry crunch with a creamy cheesecake filling, fresh strawberries, and syrup for a fun, indulgent dessert.
Calories:
Author: Sandra Myers

Ingredients

For the taco shells

  • 5 large flour tortillas
  • 1 tbsp unsalted butter melted
  • 13 oz white chocolate
  • Strawberry crunch

For the cheesecake filling

  • 8 oz cream cheese softened
  • ½ cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream

For the topping

  • ⅔ cup strawberry syrup
  • 2 cups fresh strawberries

Instructions

  • Cut tortillas into 4-inch circles to make about 15 shells. Brush both sides with melted butter, drape over the back of an upside-down muffin tin, and bake at 350°F (175°C) for 5–6 minutes until golden.
  • Cool briefly on the tin, then transfer to parchment paper.
  • Melt white chocolate and brush over each shell, inside and out. Dip into strawberry crunch for even coverage and let set on parchment until hardened.
  • Beat cream cheese, powdered sugar, and vanilla until smooth. Whip heavy cream to stiff peaks and fold into the mixture. Transfer to a piping bag.
  • Stand shells upright in a muffin tin, pipe in cheesecake filling, and top with fresh strawberries. Finish with a drizzle of strawberry syrup and serve immediately.