Strawberry Crunch Cheesecake Tacos deliver an irresistible combo of creamy cheesecake filling, crispy white chocolate coated shells, and juicy strawberries. This playful dessert never fails to wow guests at birthday parties and summer gatherings. The layers of texture and vibrant flavor make every bite a celebration.
The first time I made these, my kids could not stop talking about the crunchy shells and creamy filling. Now they cheer whenever they see these come out of the fridge.
Ingredients
- Large flour tortillas: choose ones that are soft and fresh for best shaping
- Unsalted butter: adds richness and helps shells turn golden
- White chocolate: look for high quality bars that melt smoothly
- Strawberry crunch: gives that classic ice cream truck flavor and a fun pink color
- Cream cheese: use full fat and let it soften at room temperature for easy mixing
- Powdered sugar: for sweetness without graininess
- Vanilla extract: a few drops really round out the filling
- Heavy whipping cream: cold cream will whip up the fluffiest texture
- Fresh strawberries: choose sweet ripe berries for juiciness
- Strawberry syrup: homemade or good quality store bought for an extra berry punch
Step-by-Step Instructions
- Make the taco shells:
- Cut the flour tortillas into circles using a large cookie cutter. Aim for circles around four inches in diameter. Coat both sides with melted butter to encourage even browning. Arrange the circles on an upside down muffin tin so each drapes into a taco shell. Bake at three hundred fifty degrees Fahrenheit for five to six minutes. The shells are ready when the edges are light golden and crisp.
- Cool and coat the shells:
- Let the shells rest on the muffin tin for a minute, then place on parchment paper to cool fully. For the coating, melt white chocolate either over a double boiler or in short bursts in the microwave, stirring diligently to prevent burning. Using a pastry brush, cover each shell with the melted chocolate inside and out. Immediately press the chocolate coated shells into a bowl of strawberry crunch, coating all sides. Place coated shells onto a parchment lined tray and let stand until the chocolate hardens.
- Prepare the cheesecake filling:
- In a large bowl, beat softened cream cheese with powdered sugar and vanilla until silky. In a separate chilled bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy, taking care not to overmix. Transfer the filling to a piping bag for easy assembly.
- Fill and top the tacos:
- Once the chocolate on the shells is fully set, stand the shells upright in a dish or upside down muffin tin. Snip the tip from your piping bag and pipe the cheesecake filling generously into each shell. Top each taco with diced or halved strawberries and a drizzle of strawberry syrup right before serving.
