Strawberry Crunch Cheesecake Tacos

These strawberry crunch cheesecake tacos are the ultimate fun dessert, blending creamy, crunchy, and fruity all into one handheld treat. They look so impressive, but they’re surprisingly simple to put together, making them perfect for a special family night or when you want to bring a showstopper to a party.

I first whipped these up for a summer potluck, and they were the first thing to vanish from the dessert table. Now, my family asks for them every time we have something to celebrate.

Ingredients

• Large flour tortillas: These are the perfect blank canvas for our crispy, sweet taco shells.
• Unsalted butter: Melted butter helps the tortillas get golden brown and crisp in the oven.
• High quality white chocolate: It melts smoother and has a richer flavor, which makes a huge difference in the coating.
• Strawberry crunch: This is the star of the show for that nostalgic, sweet berry crunch. Store bought works perfectly.
• Full fat cream cheese: You need full fat for the richest, creamiest cheesecake filling. Make sure it’s softened to room temperature to avoid lumps.
• Powdered sugar: This dissolves beautifully into the cream cheese, ensuring a silky smooth texture.
• Vanilla extract: Just a teaspoon enhances the sweet flavors of the cream cheese and white chocolate.
• Cold heavy whipping cream: The colder the cream, the faster it whips up into the stable, stiff peaks we need for a light filling.
• Fresh strawberries: For that bright, juicy burst of flavor and color on top.
• Strawberry syrup: An optional drizzle that adds an extra layer of strawberry goodness.

Step-by-Step Instructions

Form and Bake the Shells:

First, get your oven preheating to 350°F. Take a 4 inch cookie cutter or the rim of a glass and cut circles from your flour tortillas. Brush both sides of each circle generously with melted butter. This is what gives them that beautiful golden color and crispiness. Then, carefully drape each buttered circle over the rungs of an upside down muffin tin. This clever trick creates the perfect taco shell shape. Bake them for about 5 to 6 minutes. You’re looking for the edges to be just lightly golden and for the shells to feel firm. Let them cool for a minute on the tin before moving them to parchment paper to cool completely.

Create the Crunchy Coating:

While the shells cool, it’s time to melt your white chocolate. I find a double boiler gives you the most control, but you can use a microwave. Just be sure to heat it in 20 second bursts, stirring well each time, because white chocolate can burn easily. Once it’s smooth and melted, use a pastry brush to coat each taco shell, inside and out. Work quickly and immediately press the chocolate coated shell into your bowl of strawberry crunch, making sure it gets a nice, thick coating all over. Place the finished shells on a parchment lined tray to let the chocolate harden completely.

Whip Up the Cheesecake Filling:

In a large bowl, beat your softened cream cheese with the powdered sugar and vanilla extract until it’s completely smooth and free of any lumps. In a separate, chilled bowl, use a hand mixer or stand mixer to whip the very cold heavy cream until stiff peaks form. You’ll know it’s ready when you can lift the beaters out and the cream holds its shape. Gently fold the whipped cream into the cream cheese mixture with a spatula until it’s all combined into a light, fluffy filling.

Assemble the Tacos:

Transfer your cheesecake filling to a piping bag with the tip snipped off or fitted with a star tip. Once the chocolate on your taco shells has fully set, stand them up on your serving platter. Pipe the creamy filling into each shell. Finish them off by topping with your fresh, diced strawberries and a little drizzle of strawberry syrup if you’re using it. It’s best to serve these right away for the ultimate crunch.

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My favorite part of this whole recipe is the strawberry crunch. It reminds me of the strawberry shortcake ice cream bars from when I was a kid. Seeing that bright pink coating on the shells always brings a smile to my face and makes the dessert feel extra special.

Storage and Make Ahead Tips

If you want to get a head start, you can prepare the components a day in advance. The baked taco shells can be stored in an airtight container at room temperature, and the cheesecake filling can be kept in a covered container in the refrigerator. Just be sure to assemble everything right before you plan to serve them to keep the shells from getting soggy. Assembled tacos can be stored in the fridge for a day, but they will lose their signature crunch over time.

Easy Ingredient Swaps

Don't be afraid to mix things up. If you're not a fan of white chocolate, milk or dark chocolate works just as well for coating the shells. For the crunch element, you could crush up Golden Oreos, shortbread cookies, or even mix graham cracker crumbs with a bit of freeze dried strawberry powder for a similar effect. Any fresh berry like blueberries, raspberries, or blackberries would be a delicious substitute for the strawberries on top.

Serving and Presentation

To make these tacos look as good as they taste, arrange them on a cake stand or a long platter. Standing them upright makes for a beautiful presentation. For a little extra flair, you can add a dollop of whipped cream on top of the strawberries or sprinkle on some mini chocolate chips or colorful sprinkles. They’re a dessert that’s meant to be fun, so get creative with how you serve them.

Frequently Asked Questions

→ How can I prevent the taco shells from becoming soggy?

Assemble the tacos just before serving to prevent the shells from becoming soggy. Also, ensure the chocolate coating is completely hardened before adding the filling.

→ What's the best way to melt white chocolate without burning it?

Microwave white chocolate in short 15-20 second bursts, stirring well between each burst. Alternatively, use a double boiler for a more controlled melting process.

→ Can I make the cheesecake filling ahead of time?

Yes! The cheesecake filling can be made a day in advance. Store it in an airtight container in the refrigerator until ready to use.

→ What are some variations I can try with this dessert?

Try using milk or dark chocolate instead of white chocolate. You can also substitute different berries like blueberries, raspberries or blackberries for the strawberries.

→ How should I store leftover tacos?

Store assembled tacos in a single layer in an airtight container in the refrigerator for up to 3 days. Add the strawberries just before serving if possible.

→ Can I use store-bought strawberry crunch topping?

Absolutely! Store-bought strawberry crunch is a convenient option. You can also make your own by crushing freeze-dried strawberries and mixing them with crushed cookies or graham crackers.