Strawberry Crunch Cheesecake Tacos (Print Version)

# Ingredients:

→ Shells

01 - Large flour tortillas
02 - Melted unsalted butter

→ Coating

03 - Chopped white chocolate
04 - Strawberry crunch topping

→ Cheesecake Filling

05 - Softened cream cheese
06 - Confectioners' sugar
07 - Vanilla extract
08 - Cold heavy whipping cream

→ Garnish

09 - Strawberry syrup
10 - Sliced fresh strawberries

# Instructions:

01 - Carefully cut large flour tortillas into approximately 10 cm (4-inch) circles. Brush both sides of each tortilla circle with melted unsalted butter. Drape the prepared circles over an inverted muffin tin to create a taco shell shape. Bake in a preheated oven at 175°C (350°F) for 5 to 6 minutes, until lightly golden and crisp. Allow shells to cool completely on the muffin tin.
02 - Melt the chopped white chocolate using a double boiler method or in a microwave-safe bowl, heating in 20-second intervals and stirring until completely smooth and fluid.
03 - Using a pastry brush, generously coat both the interior and exterior of each cooled taco shell with the melted white chocolate. Immediately after coating, gently dip or sprinkle each shell with the strawberry crunch topping, ensuring even coverage. Place the coated shells on parchment paper and allow the chocolate to harden completely.
04 - In a large mixing bowl, beat together the softened cream cheese, confectioners' sugar, and vanilla extract until the mixture is smooth and lump-free. In a separate, chilled bowl, whip the cold heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined, being careful not to overmix.
05 - Position the prepared taco shells upright. Using a piping bag or spoon, fill each shell generously with the creamy cheesecake filling. Garnish the tops with sliced fresh strawberries and a drizzle of strawberry syrup. Serve immediately for optimal freshness and texture.

# Notes:

01 - For perfectly shaped and crisp shells, bake tortillas over an inverted muffin tin. Ensure they cool completely before filling to maintain their structure.
02 - Craft your own strawberry crunch by combining crushed freeze-dried strawberries with crushed vanilla wafers or golden sandwich cookies.
03 - Experiment with milk or dark chocolate instead of white chocolate for a different flavor profile.
04 - Explore alternative fruit toppings such as raspberries, blueberries, or sliced peaches.
05 - To prevent shells from becoming soggy, prepare the shells and filling separately and assemble the tacos just before serving.
06 - This recipe can be adapted to be gluten-free by using gluten-free tortillas.

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