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
Poke small holes in the tortillas before baking to prevent large air bubbles from forming. Ensure your cream cheese is at room temperature to avoid lumps and do not overbake the shells.