Strawberry Crunch Cheesecake Tacos

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Strawberry Crunch Cheesecake Tacos – crunchy tortilla shell coated in white chocolate and strawberry crunch, creamy cheesecake filling, topped with fresh strawberries and strawberry syrup is a true delight!

I’m sure you’ll all like them as much as me and my family do. What a treat! When you make it once, you’re gonna make it over and over again. They are very delicious, they look lovely, so I often prepare them for special occasions and my guests love them.

I love strawberries, especially crunchy – creamy combinations, as well as tacos desserts, so Strawberry Crunch Cheesecake Tacos is my favorite kind of dessert. There is always a box with Strawberry Crunch Cheesecake Tacos in my freezer.

Which ingredients are necessary to make Strawberry Crunch Cheesecake Tacos? 

• Large flour tortillas
• Unsalted butter
• White chocolate
• Strawberry crunch
• Cream cheese
• Powdered sugar
• Vanilla extract
• Heavy whipping cream
• Fresh strawberries
• Strawberry syrup

The quantities and detailed instructions can be found at the bottom of the post in the recipe card. 

How to prepare Strawberry Crunch Cheesecake Tacos? 

How to make Strawberry Crunch >> HOMEMADE STRAWBERRY CRUNCH.

To make tortilla shells:

Cut the tortillas with a 4 inch cookie cutter. You need 15 circles. Cover them with melted butter and place them on a muffin tin turned upside down, so that they get shell shape. Bake at 350 F for 5-6 minutes or until the edges are golden.

When they are done, take them out of the oven and leave to cool for a minute in the muffin tin, then transfer them to a baking sheet lined with parchment paper, to cool completely. Meanwhile, melt white chocolate, the way that  you find most convenient. I used double-boiler.

Spread it over each shell both outside and inside with a brush, then transfer them to a bowl with strawberry crumbs and coat the shells well inside and out. Finally, place the coated shells in a baking sheet lined with parchment paper and leave for the chocolate to become solid. 

To make the cheesecake filling:

Beat cream cheese, powdered sugar and vanilla until smooth. In a separate bowl, whip heavy whipping cream until stiff peaks form, then add to the bowl with cream cheese and beat some more, until smooth.

Do not overmix! Transfer the filling in the piping bag and when the chocolate on the shells is solid enough, you can fill them.

To assemble tacos:

Place the shells in a muffin tin turned upside down or a 9×13 inch dish where they can stand upright – it’s easier to fill them that way. Cut the top of the piping bag and pipe the shells. 

Top with diced or strawberry halves and strawberry syrup. 

Tips and tricks:

How to store  Strawberry Crunch Cheesecake Tacos?

In an airtight container or in the fridge, wrapped, up to 3 days. I haven’t tried freezing them. 

Can I make  Strawberry Crunch Cheesecake Tacos  ahead of time?

Yes, you can make them one day before serving. Keep them in an  airtight container and top with fresh strawberries and syrup before serving.

Poke tortillas with a knife before baking, it should prevent creating bubbles.

Do not overbake tortilla shells, otherwise they might crack while coating with chocolate.

Use high quality white chocolate to coat the shells easily and the taste will be better. Use softened cream cheese, room temperature, it will be easier to mix it and there won’t be any lumps.

Heavy whipping should be cold to get stiff peaks.

If you like tacos and cheesecakes, check out STRAWBERRY CHEESECAKE TACOS and STRAWBERRY CRUNCH CHEESECAKE. Strawberry season is about to start, who is happy about it? Strawberry fans, I am one of you!

Strawberry Crunch Cheesecake

I enjoy preparing all these incredible strawberry desserts. Make Strawberry Crunch Cheesecake Tacos and let me know how much you liked them. They’re my favorite! Bon Appetit! 

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Strawberry Crunch Cheesecake Tacos

Yield: 15 tacos

Prep Time: 50 minutes

Cook Time: 6 minutes

Total Time: 56 minutes

Strawberry Crunch Cheesecake Tacos – crunchy tortilla shell coated in white chocolate and strawberry crunch, creamy cheesecake filling, topped with fresh strawberries and strawberry syrup is a true delight!

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Ingredients

• TACO SHELLS:
• 5 large flour tortillas
• 1 tablespoon unsalted butter, melted
• 13 ounces white chocolate
• Strawberry Crunch
• CHEESECAKE FILLING:
• 8 Oz 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

Instructions

How to make Strawberry Crunch.

1. To make tortilla shells - Start by cutting the tortillas with a  4 inch cookie cutter. You need 15 circles. Cover them with melted butter and place them on a muffin tin turned upside down, so that they get shell shape.
2. Bake at 350 F for 5-6 minutes or until the edges are golden. When they are done, take them out of the oven and leave to cool for a minute in the muffin tin, then transfer them to a baking sheet lined with parchment paper, to cool completely. 
3. While tortilla shells are cooling, you can melt white chocolate. The best way to do it is by using double boiler. Pour 1 inch water in a deep pan and heat it. Place a glass dish with chopped or crumbled white chocolate over the pan with water.  Make sure the dish with chocolate is not touching the water. When the water starts boiling, lower the heat. Stir the chocolate constantly with spatula and once it is melted, take the dish off the pan and wipe its bottom part, so that there’s  not any water left on the outside. Make sure the water doesn’t mix with chocolate. 
4. Chocolate can also be melted in the microwave. Put the chocolate in a microwave bowl and heat for 20 seconds maximum, take it out, stir and repeat the same procedure until the chocolate is melted. Be careful, white chocolate can easily burn.   
5. Spread melted white chocolate over each shell both outside and inside with a brush, then transfer them to a bowl with strawberry crumbs and coat the shells well inside and out.  Finally, place the coated shells in a baking sheet lined with parchment paper and leave for the chocolate to become solid. 
6. To make the cheesecake filling - First, beat cream cheese, powdered sugar and vanilla until smooth.  In a separate bowl,  whip heavy whipping cream until stiff peaks form, then add to the bowl with cream cheese and beat some more, until smooth. Do not overmix! Transfer the filling in the piping bag and when the chocolate on the shells is solid enough, you can fill them.
7. To assemble tacos - Place the shells in a muffin tin turned upside down or a 9x13 inch dish where they can stand upright - it’s easier to fill them that way. Cut the top of the piping bag and pipe the shells. 
8. Top with diced or strawberry halves  and strawberry syrup. 

Notes

• How to store  Strawberry Crunch Cheesecake Tacos? In an airtight container or in the fridge, wrapped, up to 3 days. I haven’t tried freezing them. 
• Can I make  Strawberry Crunch Cheesecake Tacos  ahead of time? Yes, you can make them one day before serving. Keep them in an  airtight container and top with fresh strawberries and syrup before serving.
• Poke tortillas with a knife before baking, it should prevent creating bubbles. Do not overbake tortilla shells, otherwise they might crack while coating with chocolate. Use high quality white chocolate to coat the shells easily and the taste will be better. Use softened cream cheese, room temperature, it will be easier to mix it and there won’t be any lumps. Heavy whipping should be cold to get stiff peaks.

Nutrition Information:

Yield: 15 Serving Size: 1
Amount Per Serving:Calories: 392Total Fat: 23gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 45mgSodium: 192mgCarbohydrates: 43gFiber: 1gSugar: 32gProtein: 5g

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