Strawberry Crunch Cheesecake Tacos (Print Format)

Crispy tortilla shells filled with cheesecake and strawberry crunch, finished with fresh strawberries and syrup.

# 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 make 15 circles. Brush with melted butter and drape over an upside-down muffin tin to form shell shapes. Bake at 350°F (175°C) for 5-6 minutes or until golden. Cool briefly on the muffin tin, then fully on a parchment-lined baking sheet.
02 - Melt white chocolate using a double boiler by placing chocolate in a glass bowl over simmering water, ensuring the bowl does not touch the water. Stir constantly until melted. Alternatively, melt chocolate in a microwave in 20-second intervals, stirring between each round. Be cautious to avoid burning.
03 - Brush melted white chocolate over the inside and outside of each shell. Dip coated shells into strawberry crunch, ensuring even coverage. Place on a parchment-lined baking sheet to set until the chocolate hardens.
04 - Beat cream cheese, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip heavy cream to stiff peaks and fold into the cream cheese mixture until smooth. Do not overmix. Transfer filling into a piping bag.
05 - Place chocolate-coated shells standing upright in a muffin tin or dish. Pipe cheesecake filling into the shells. Top with fresh strawberry halves or pieces and drizzle with strawberry syrup.

# Tips:

01 - To prevent bubbles, poke tortillas with a knife before baking.
02 - Avoid overbaking tortilla shells to prevent cracking during chocolate coating.
03 - Use high-quality white chocolate for easier coating and better flavor.
04 - Ensure cream cheese is at room temperature for smooth mixing.
05 - Keep heavy whipping cream cold for stiff peaks.

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