Strawberry Crunch Cheesecake Tacos

These Strawberry Crunch Cheesecake Tacos are the ultimate no bake dessert, transforming a simple taco night into a sweet and unforgettable treat. They combine the satisfying crunch of a chocolate coated shell with a creamy, dreamy cheesecake filling and the bright taste of fresh strawberries, all ready in under an hour.

I first whipped these up for a summer barbecue, and they vanished from the platter in minutes. Now, they're my go to for any occasion that calls for a little bit of fun and a whole lot of deliciousness.

Ingredients

• Large flour tortillas: The unexpected hero for our taco shells. Choose the soft taco size for easy shaping.
• Unsalted butter melted: This gives the tortilla shells a rich flavor and helps them get perfectly golden and crispy in the oven.
• White chocolate chopped: This creates a sweet, creamy coating for the shells and acts as the glue for our strawberry crunch. A good quality bar melts much better than chips.
• Strawberry crunch: This is the signature flavor and texture. You can use crushed freeze dried strawberries mixed with golden cookie crumbs.
• Cream cheese softened: The heart of our no bake cheesecake filling. Letting it come to room temperature is key to a lump free, smooth texture.
• Powdered sugar: This sweetens the filling and dissolves easily for a silky mouthfeel.
• Vanilla extract: A dash of pure vanilla extract adds a wonderful warmth and depth that complements the strawberry and cream cheese.
• Heavy whipping cream cold: Keeping the cream very cold is essential for whipping it into stable, stiff peaks that give the filling its light, airy structure.
• Strawberry syrup: For that final drizzle of sweet strawberry goodness.
• Fresh strawberries sliced: These provide a burst of fresh, juicy flavor that cuts through the richness of the cheesecake and chocolate.

Step-by-Step Instructions

Create the Crispy Taco Shells:

First, preheat your oven to 350 degrees Fahrenheit. Take your flour tortillas and use a 4 inch round cookie cutter or a small bowl as a guide to cut perfect circles. Brush both sides of each tortilla circle generously with the melted unsalted butter. To get that classic taco shape, carefully drape each buttered circle over the rungs of an upside down oven rack or over the humps of an inverted muffin tin. Bake for 5 to 6 minutes, watching closely until they are a beautiful light golden brown and crisp. Let them cool completely on the rack before you even think about touching them.

Coat and Crunch the Shells:

While the shells cool, gently melt your chopped white chocolate. You can do this in a double boiler over simmering water or in the microwave in 20 second bursts, stirring well after each interval until it's completely smooth and pourable. Take one of your completely cooled tortilla shells and, using a pastry brush, coat the entire inside and outside with the melted white chocolate. Immediately dip and roll the chocolate coated shell in your bowl of strawberry crunch topping, making sure it's generously covered. Place the finished shell on a sheet of parchment paper and repeat with the rest. Let them sit until the chocolate is fully hardened.

Whip the No Bake Cheesecake Filling:

In a large bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Using an electric mixer, beat the mixture on medium speed until it is perfectly smooth and creamy with no lumps remaining. In a separate, clean bowl, pour in your very cold heavy whipping cream. Beat it on high speed until stiff peaks form, meaning when you lift the beaters, the cream holds its shape. Now, gently take a scoop of the whipped cream and fold it into the cream cheese mixture with a spatula. Continue adding the whipped cream in thirds, folding gently until just combined. This folding technique is crucial for keeping the filling light and airy.

Assemble Your Dessert Tacos:

Once the shells are hard, carefully stand them upright. You can transfer your cheesecake filling to a piping bag for a neater look or simply spoon it carefully into each shell, filling them about three quarters full. Artfully arrange the fresh strawberry slices on top of the filling. For the final touch, give each taco a generous drizzle of strawberry syrup. These are best served immediately to enjoy the ultimate contrast between the crispy shell and the soft filling.

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My favorite part of this recipe is the strawberry crunch topping. The first time I made it, my kids helped crush the freeze dried strawberries and cookies in a bag with a rolling pin. The bright pink dust went everywhere, but their laughter made it the most memorable part of the experience.

Storing Your Taco Components

The secret to preventing a soggy taco is to store the components separately. Keep the finished, crunchy shells in an airtight container at room temperature for up to two days. The cheesecake filling can be stored in a separate airtight container in the refrigerator for up to three days. When you are ready to serve, simply assemble the tacos for the freshest, crunchiest result.

Fun Ingredient Swaps

Don't be afraid to play around with this recipe. For a richer, more decadent version, swap the white chocolate for dark or milk chocolate. You can also change the fruit, raspberries or blueberries work beautifully. For the crunch element, try using crushed shortbread cookies, Biscoff cookies, or even toasted coconut flakes instead of the strawberry and vanilla wafer combination.

Serving and Presentation

To make these tacos the star of the show, arrange them on a large platter so everyone can easily grab one. For an extra touch of elegance, you can add a small dollop of fresh whipped cream next to the strawberries before drizzling with syrup. A light dusting of powdered sugar over the entire platter right before serving also looks beautiful and adds a final hint of sweetness.

Frequently Asked Questions

→ How do I get the tortilla shells to stay in taco shape?

Bake the tortillas over an inverted muffin tin. This creates the perfect taco shell shape while they bake and crisp up.

→ Can I use a different kind of chocolate?

Absolutely! Milk or dark chocolate would be delicious alternatives to white chocolate. Choose your favorite!

→ What can I use instead of freeze-dried strawberries for the crunch?

You can use crushed vanilla wafers or golden Oreos mixed with a touch of strawberry flavoring or powder.

→ Can I make these ahead of time?

Yes, you can prepare the shells and the cheesecake filling separately. Assemble just before serving to prevent the shells from getting soggy.

→ What other fruits would work well in these tacos?

Raspberries, blueberries, sliced peaches, or even kiwi would be delicious additions or substitutions for the strawberries.

→ How can I make these gluten-free?

Simply use gluten-free tortillas to create a gluten-free version of this tasty dessert!