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Two Strawberry Crunch Cheesecake Tacos
Anne Newgent

Strawberry Crunch Cheesecake Tacos

5 from 1 vote
Crispy golden taco shells coated in strawberry crunch, filled with creamy no-bake cheesecake and topped with fresh strawberries. A viral dessert that’s as fun to make as it is to eat!
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Prep Time 35 minutes
Cook Time 6 minutes
Total Time 41 minutes
Servings: 15 tacos
Course: Dessert
Cuisine: American, Fusion
Calories: 376
Ingredients Method Notes

Ingredients
  

For the Taco Shells
  • 5 large flour tortillas soft and pliable
  • 1 tbsp unsalted butter melted for brushing
  • 13 oz white chocolate finely chopped
  • strawberry crunch topping made with crushed cookies and freeze-dried strawberries
For the Cheesecake Filling
  • 8 oz cream cheese softened to room temperature
  • 0.5 cup powdered sugar sifted
  • 1 tsp vanilla extract for flavor
  • 1 cup heavy whipping cream very cold
For the Topping
  • 0.67 cup strawberry syrup for drizzling
  • 2 cups fresh strawberries diced or halved

Method
 

  1. Step 1: Prepare the Taco Shells
    Preheat the oven to 350°F (175°C). Cut 15 circles from flour tortillas using a 4-inch cookie cutter. Brush each with melted butter and place between the cups of an upside-down muffin tin to form shell shapes. Bake for 5–6 minutes until golden. Cool on the tin for 1 minute, then transfer to a parchment-lined baking sheet to cool completely.
  2. Step 2: Melt the White Chocolate
    Place chopped white chocolate in a heatproof bowl over a saucepan with simmering water, ensuring the bowl doesn’t touch the water. Stir gently until smooth. Alternatively, melt in the microwave in 20-second intervals, stirring each time. Avoid moisture to prevent seizing.
  3. Step 3: Coat the Shells
    Brush melted white chocolate over each shell, inside and out. Roll in strawberry crunch topping until fully coated. Place on parchment and allow to harden.
  4. Step 4: Make the Cheesecake Filling
    Beat softened cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip cold heavy cream to stiff peaks. Fold whipped cream into the cream cheese mixture until light and fluffy. Transfer to a piping bag.
  5. Step 5: Assemble the Tacos
    Stand shells upright and pipe in cheesecake filling. Top with fresh strawberries and drizzle with strawberry syrup. Serve immediately for best texture.

Notes

For best results, fill tacos just before serving to maintain crispiness. Store unfilled shells in an airtight container at room temperature and refrigerate filling separately. Assembled tacos keep up to 2 days in the fridge, though shells may soften.
Try fun variations like Blueberry Crunch, Dark Chocolate Drizzle, or Cinnamon Sugar Shells for a creative twist.