Strawberry Crunch Cheesecake Tacos (Printer-Friendly Version)

Creamy filling, crispy white chocolate shells, and fresh strawberries—this treat brings playful texture and flavor.

# What You'll Need:

→ Taco Shells

01 - 6 large flour tortillas, soft and fresh
02 - 4 tablespoons unsalted butter, melted

→ Shell Coating

03 - 6 ounces white chocolate, chopped
04 - 1 cup strawberry crunch crumbs

→ Cheesecake Filling

05 - 8 ounces cream cheese, softened
06 - 1/2 cup powdered sugar
07 - 1 teaspoon vanilla extract
08 - 3/4 cup cold heavy whipping cream

→ Toppings

09 - 1 cup fresh strawberries, diced or halved
10 - 1/3 cup strawberry syrup

# Steps to Follow:

01 - Cut flour tortillas into 4-inch circles using a large cookie cutter. Brush both sides of each circle with melted butter. Drape the circles over the inverted wells of a muffin tin to form shells. Bake at 350°F for 5 to 6 minutes until edges are lightly golden and crisp.
02 - Allow baked shells to cool on the muffin tin for 1 minute, then transfer to parchment paper to cool completely. Melt white chocolate using a double boiler or microwave in 20-second intervals, stirring until smooth. Using a pastry brush, coat each shell inside and out with melted white chocolate. Immediately press shells into strawberry crunch crumbs, coating all surfaces. Place on parchment paper and let chocolate set.
03 - In a large bowl, beat softened cream cheese with powdered sugar and vanilla extract until creamy and smooth. In a separate chilled bowl, whip heavy whipping cream until stiff peaks form. Gently fold whipped cream into cream cheese mixture until light and fluffy. Transfer filling to a piping bag.
04 - Once the coating is fully set, stand the shells upright and pipe cheesecake filling generously into each shell. Top with diced or halved strawberries and drizzle with strawberry syrup immediately before serving.

# Additional Tips:

01 - Store assembled tacos in an airtight container in the refrigerator for up to 3 days, adding strawberries and syrup just before serving to maintain crispness.
02 - Poke tortillas with a knife before baking to prevent bubbles and ensure an even shell.
03 - Chill heavy cream and bowl thoroughly to achieve a stable, airy filling.
04 - Freeze-dried strawberry powder mixed with crushed graham crackers can replace strawberry crunch in a pinch.

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