Strawberry Crunch Cheesecake Tacos (Print Version)
# Ingredients:
→ Shell Components
01 -
6 large wheat flour tortillas
02 -
60 ml unsalted butter, melted
03 -
170 grams high-quality white chocolate
04 -
240 ml strawberry crumble (commercial or homemade)
→ Cheesecake Filling
05 -
225 grams full-fat cream cheese, softened
06 -
60 ml powdered sugar
07 -
5 ml vanilla extract
08 -
240 ml cold heavy whipping cream
→ Garnish
09 -
240 ml fresh strawberries, diced or halved
10 -
30 ml strawberry syrup (optional, for drizzling)
# Instructions:
01 -
Preheat the oven to 175°C. Using a 10-centimeter cookie cutter, cut each tortilla into a circular shape. Lightly brush both sides of these circles with melted butter. Drape the prepared tortilla circles over an inverted muffin tin to form a taco shell shape.
02 -
Bake for 5 to 6 minutes, or until the edges are lightly golden and crisp. Allow them to cool slightly on the muffin tin before carefully transferring them to parchment paper to cool completely, ensuring they maintain their shape. For best results, lightly prick tortillas with a knife before baking to prevent air bubbles.
03 -
Gently melt the high-quality white chocolate using a double boiler or in short bursts in a microwave, stirring frequently to prevent burning. Brush the interior and exterior of each cooled shell with the melted chocolate. Immediately press the coated shells into the strawberry crumble, ensuring all sides are generously covered. Place them on a parchment-lined tray until the chocolate has fully set and hardened.
04 -
In a spacious mixing bowl, combine the softened full-fat cream cheese with powdered sugar and vanilla extract. Beat until the mixture is entirely smooth and free of lumps. In a separate, chilled bowl, whip the cold heavy cream until firm, stiff peaks are achieved. Gently fold the whipped cream into the cream cheese mixture until a smooth, airy, and fluffy crème is formed.
05 -
Transfer the prepared cheesecake crème into a piping bag. Once the chocolate on the shells is fully set, arrange them upright. Snip the tip of the piping bag and carefully pipe the cheesecake crème into each shell. Adorn with diced or halved fresh strawberries and, if desired, drizzle with strawberry syrup. Serve immediately for optimal freshness. Store assembled tacos in a single layer in an airtight container in the refrigerator for up to 3 days; do not add strawberries until ready to serve to prevent sogginess.
# Notes:
01 -
Make Ahead: Tortilla shells and cheesecake filling can be prepared a day in advance. Store components separately and assemble just prior to serving.
02 -
Ingredient Substitutions: Experiment with milk or dark chocolate in place of white chocolate. A homemade strawberry crumble can be created from graham cracker crumbs blended with freeze-dried strawberry powder. Other berries, such as blueberries or blackberries, make excellent alternatives for the fresh fruit topping.
03 -
Serving Suggestions: Present these delectable tacos on an elegant cake stand for an impressive display. For an extra touch of indulgence, add miniature chocolate chips or an additional dollop of whipped cream on top.