These Strawberry Crunch Cheesecake Tacos are the ultimate dessert mashup, combining a crispy, sugar-coated shell with a velvety cheesecake filling. This treat features a white chocolate-coated tortilla shell encrusted with strawberry crunch and topped with fresh fruit for a stunning presentation. Whether you are hosting a summer BBQ or a special celebration, these dessert tacos are guaranteed to be the star of the show.
Table of Contents
Why You Will Love This Recipe
You will love this recipe because it offers a nostalgic flavor profile reminiscent of classic strawberry shortcake ice cream bars. The contrast between the crunchy, white chocolate-dipped shell and the light, airy cheesecake filling creates a perfect balance of textures. Additionally, these Strawberry Crunch Cheesecake Tacos are incredibly photogenic and easy to customize for any holiday or party.
Ingredients
- Large flour tortillas
- Unsalted butter (melted)
- White chocolate
- Strawberry crunch (strawberry shortcake crumble)
- Cream cheese (softened)
- Powdered sugar
- Vanilla extract
- Heavy whipping cream
- Fresh strawberries
- Strawberry syrup
Step-by-Step Instructions
- Prepare the Tortilla Shells: Start by cutting the large flour tortillas with a 4-inch cookie cutter to create 15 circles. Brush both sides of each circle with melted butter.
- Shape and Bake: Flip a muffin tin upside down and place the tortilla circles in the gaps between the cups to create a taco shell shape. Bake at 350 F for 5-6 minutes or until the edges are golden brown. Let them cool in the tin for a minute before moving them to a parchment-lined baking sheet to cool completely.
- Melt the White Chocolate: Use a double boiler or a microwave to melt the white chocolate. If using a microwave, heat in 20-second intervals, stirring in between to prevent burning.
- Coat the Shells: Using a brush, spread the melted white chocolate over the inside and outside of each cooled shell. Immediately dip the shells into a bowl of strawberry crunch, ensuring they are well-coated. Place them back on the parchment paper until the chocolate is firm.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth. In a separate cold bowl, whip the heavy whipping cream until stiff peaks form.
- Fold and Fill: Gently fold the whipped cream into the cream cheese mixture until smooth, being careful not to overmix. Transfer the filling into a piping bag.
- Assemble the Tacos: Stand the coated shells upright (using the upside-down muffin tin again helps). Pipe the cheesecake filling into each shell.
- Add Toppings: Top each taco with diced fresh strawberries or strawberry halves and a drizzle of strawberry syrup before serving.
Expert Tips / Pro Tips
To ensure your Strawberry Crunch Cheesecake Tacos turn out perfectly, use a knife to poke small holes in the tortillas before baking; this prevents large air bubbles from forming. It is also vital to use high-quality white chocolate for a smoother coating and better flavor. Make sure your cream cheese is at room temperature to avoid lumps, while your heavy whipping cream should be very cold to achieve the best volume. Finally, do not overbake the shells, as they can become too brittle and crack during the coating process.
Variations & Substitutions
If you want to experiment with this recipe, you can substitute the strawberry crunch for crushed Oreos or graham cracker crumbs for a different flavor profile. For a chocolate version, use dark or milk chocolate to coat the shells instead of white chocolate. You can also swap the fresh strawberries for raspberries or blueberries if you prefer a different berry filling. If you do not have a cookie cutter, you can use the lid of a wide-mouth jar to cut the tortilla circles.
Serving Suggestions
These Strawberry Crunch Cheesecake Tacos are best served chilled. They make a fantastic addition to a dessert platter at weddings, baby showers, or birthday parties. For an extra indulgent experience, serve them alongside a scoop of vanilla bean ice cream or a glass of sparkling rosé. To keep the shells as crunchy as possible, it is recommended to fill them shortly before your guests arrive.
Storage, Freezing & Reheating
You can store these tacos in an airtight container in the refrigerator for up to 3 days. It is best to store them without the fresh strawberry topping and syrup to prevent the filling from becoming watery. While the components can be prepared ahead of time, freezing is not recommended as the texture of the cream cheese filling and the crunch of the shell may change upon thawing.
Nutrition Information
| Yield: 15 Tacos | Serving Size: 1 Taco |
| Calories | 392 kcal |
| Total Fat | 23g |
| Saturated Fat | 13g |
| Cholesterol | 45mg |
| Sodium | 192mg |
| Carbohydrates | 43g |
| Fiber | 1g |
| Sugar | 32g |
| Protein | 5g |
Strawberry Crunch Cheesecake Tacos
Ingredients
Equipment
Method
- Prepare the Tortilla Shells: Start by cutting the large flour tortillas with a 4-inch cookie cutter to create 15 circles. Brush both sides of each circle with melted butter.Large flour tortillas, Unsalted butter
- Shape and Bake: Flip a muffin tin upside down and place the tortilla circles in the gaps between the cups to create a taco shell shape. Bake at 350 F for 5-6 minutes or until the edges are golden brown. Let them cool in the tin for a minute before moving them to a parchment-lined baking sheet to cool completely.
- Melt the White Chocolate: Use a double boiler or a microwave to melt the white chocolate. If using a microwave, heat in 20-second intervals, stirring in between to prevent burning.White chocolate
- Coat the Shells: Using a brush, spread the melted white chocolate over the inside and outside of each cooled shell. Immediately dip the shells into a bowl of strawberry crunch, ensuring they are well-coated. Place them back on the parchment paper until the chocolate is firm.White chocolate, Strawberry crunch
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth. In a separate cold bowl, whip the heavy whipping cream until stiff peaks form.Cream cheese, Powdered sugar, Vanilla extract, Heavy whipping cream
- Fold and Fill: Gently fold the whipped cream into the cream cheese mixture until smooth, being careful not to overmix. Transfer the filling into a piping bag.
- Assemble the Tacos: Stand the coated shells upright (using the upside-down muffin tin again helps). Pipe the cheesecake filling into each shell.
- Add Toppings: Top each taco with diced fresh strawberries or strawberry halves and a drizzle of strawberry syrup before serving.Fresh strawberries, Strawberry syrup
Notes
FAQ
Can I make Strawberry Crunch Cheesecake Tacos ahead of time?
Yes, you can prepare the shells and the filling one day in advance. Keep the shells in an airtight container at room temperature and the filling in the fridge. Assemble and top with fresh strawberries and syrup just before serving for the best texture.
How do I prevent the tortillas from puffing up in the oven?
The best way to prevent bubbles is to poke the tortilla circles several times with a fork or the tip of a sharp knife before you place them in the oven to bake.
What is strawberry crunch made of?
Strawberry crunch, also known as strawberry shortcake crumble, is typically made from a mixture of crushed vanilla cookies or flour, butter, and strawberry gelatin or freeze-dried strawberries.
Do I have to use a double boiler for the chocolate?
While a double boiler provides the most control, you can use a microwave. Just be sure to use low power and short bursts of time, as white chocolate has a low burning point compared to dark chocolate.