These Strawberry Crunch Cheesecake Tacos are a pure delight, combining a crunchy, sweet shell with a creamy, no-bake cheesecake filling and fresh strawberries. It’s the perfect, playful dessert for a sunny afternoon.
My sister Jennifer has always had a magical touch. I remember one summer afternoon when we were little, sitting on the porch with a bowl of strawberries we’d just picked. While I was content just eating them plain, Jennifer disappeared into the kitchen and returned not with bowls, but with little folded “boats” made of cinnamon-sugar toast, filled with crushed berries and a dollop of cream cheese. These tacos, with their creative spirit and joyful sweetness, feel like the grown-up version of that perfect summer memory.
Ingredients List
For the Taco Shells:
- 5 large flour tortillas
- 1 tablespoon unsalted butter, melted
- 13 ounces high-quality white chocolate
- Strawberry Crunch (store-bought or homemade)
For the Cheesecake Filling:
- 8 oz cream cheese, softened to room temperature
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup cold heavy whipping cream
For the Topping:
- 2/3 cup strawberry syrup
- 2 cups fresh strawberries, diced or halved
Step-by-Step Instructions
Step 1: Prepare and Bake the Tortilla Shells
First, we’ll make our sweet little taco shells. Using a 4-inch round cookie cutter, cut 15 circles from your flour tortillas. To help prevent them from puffing up in the oven, you can gently poke the circles with a knife. Brush them lightly with the melted butter and then drape each circle over the back of a muffin tin, pressing them into the space between the cups to get that perfect shell shape. Bake them at 350°F for just 5-6 minutes, until the edges are a lovely golden brown. Let them cool for a minute on the tin before carefully moving them to a parchment-lined baking sheet to cool completely.
Step 2: Melt the White Chocolate
While the shells are cooling, it’s time to melt the white chocolate. I find the most gentle way to do this is with a double boiler. Simply place a heat-safe glass bowl with your chopped white chocolate over a pan with about an inch of simmering water. The key is to make sure the bottom of the bowl doesn’t touch the water. Stir constantly until it’s smooth and melted. If you’re using the microwave, do it in short 20-second bursts, stirring in between. Just be watchful; white chocolate can be a bit sensitive and burns easily!
Step 3: Coat the Shells
Now for the fun part! Using a small brush, coat each cooled tortilla shell, inside and out, with the melted white chocolate. Immediately dip and roll the chocolate-covered shell in a bowl of strawberry crunch, making sure it’s generously coated. Place the finished shells back onto your parchment-lined baking sheet and set them aside to let the chocolate harden completely.
Step 4: Make the Cheesecake Filling
This filling is so simple and light. In a bowl, beat your softened cream cheese, powdered sugar, and vanilla until it’s perfectly smooth and free of lumps. In a separate bowl, whip the cold heavy whipping cream until stiff peaks form—this is what gives the filling its lovely, airy texture. Gently fold the whipped cream into the cream cheese mixture until just combined. Be careful not to overmix, or the filling can become too soft. Transfer it all to a piping bag.
Step 5: Assemble the Tacos
Once the chocolate on your shells is firm, it’s time to assemble. You can stand the shells up in the crevices of your upside-down muffin tin or line them up in a baking dish to keep them steady. Snip the end off your piping bag and fill each strawberry crunch shell with that dreamy cheesecake filling. Top them with fresh strawberries and a happy drizzle of strawberry syrup right before you serve them.
Nutritional Information
Please note that the nutritional information provided for this recipe is an estimate. The values can vary depending on the specific ingredients and brands you use. This information is intended as a general guide.
Healthier Alternatives for the Recipe
- Lighter Filling: For a tangier, lighter filling, you can substitute half of the cream cheese with an equal amount of full-fat Greek yogurt.
- Whole Wheat Tortillas: For a little extra fiber, feel free to use whole wheat tortillas instead of white flour tortillas. The texture will be slightly heartier but just as delicious.
- Homemade Syrup: Control the sugar content by making a simple strawberry syrup at home. Just simmer fresh strawberries with a touch of water and a natural sweetener like maple syrup or honey until thickened.
Serving Suggestions
- Party Platter: Arrange the tacos on a large platter for a beautiful and easy-to-serve dessert at your next BBQ or family get-together. They’re always the first thing to disappear!
- A Touch of Green: Add a little contrast and freshness by garnishing the tacos with a small mint leaf just before serving.
- A La Mode: For an extra-special treat, serve a taco alongside a small scoop of creamy vanilla bean ice cream. The combination of warm and cold is just heavenly.
Common Mistakes to Avoid
- Overbaking the Shells: Keep a close eye on your tortilla shells in the oven. If they bake for too long, they can become very brittle and might crack when you try to coat them with chocolate. You’re looking for just a hint of golden color on the edges.
- Seizing the White Chocolate: White chocolate can be fussy if it comes into contact with even a drop of water, causing it to “seize” and become grainy. When using a double boiler, be sure to wipe the bottom of the bowl dry before the melted chocolate goes anywhere else.
- Overmixing the Filling: When you combine the whipped cream and the cream cheese mixture, fold them together gently until they are just smooth. Overmixing can deflate the whipped cream, resulting in a filling that is runny rather than light and airy.
Storing Tips for the Recipe
If you have any leftovers, you can store these tacos in an airtight container in the refrigerator for up to 3 days. To keep them at their best, I recommend adding the fresh strawberry topping and syrup drizzle just before serving.
Conclusion
This recipe is all about fun, sweetness, and making something a little unexpected. I hope you and your loved ones have as much fun putting these Strawberry Crunch Cheesecake Tacos together as you do eating them. Take this recipe, make it your own, and create some sweet memories around your own kitchen table.
FAQs
Can I make these ahead of time?
Yes, absolutely! You can prepare them a day in advance. Just assemble the tacos completely but hold off on adding the fresh strawberry topping and syrup. Store them in an airtight container in the fridge, then add the final touches right before you plan to serve them.
Can I use a different kind of fruit?
Of course! This recipe would be wonderful with fresh raspberries, blueberries, or even chopped peaches. Feel free to use whichever berry or fruit is in season to make it your own.
My white chocolate got clumpy and thick. What went wrong?
This is often called “seizing,” and it usually happens for one of two reasons: either a tiny bit of water got into the chocolate, or it was overheated. To prevent this, make sure all your bowls and utensils are perfectly dry, and melt the chocolate low and slow, whether on a double boiler or in very short bursts in the microwave.
Print
Strawberry Crunch Cheesecake Tacos
- Total Time: 26 minutes
- Yield: 15 mini tacos 1x
Description
These Strawberry Crunch Cheesecake Tacos are a playful no-bake dessert with crisp cinnamon-sugar shells, creamy cheesecake filling, and fresh strawberries.
Ingredients
- 5 large flour tortillas
- 1 tablespoon unsalted butter, melted
- 13 ounces high-quality white chocolate
- Strawberry Crunch (store-bought or homemade)
- 8 oz cream cheese, softened to room temperature
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup cold heavy whipping cream
- 2/3 cup strawberry syrup
- 2 cups fresh strawberries, diced or halved
Instructions
- Preheat oven to 350°F. Cut 15 circles from tortillas using a 4-inch round cutter. Poke with a knife to prevent puffing. Brush with melted butter, drape over the back of a muffin tin, and bake for 5–6 minutes until golden. Cool completely.
- Melt white chocolate using a double boiler or microwave in 20-second intervals, stirring often.
- Brush cooled shells with melted chocolate, then coat with strawberry crunch. Set aside to harden.
- Beat cream cheese, powdered sugar, and vanilla until smooth. In another bowl, whip heavy cream to stiff peaks. Fold into cream cheese mixture. Transfer to piping bag.
- Fill each shell with cheesecake mixture. Top with fresh strawberries and drizzle with strawberry syrup before serving.
Notes
Use whole wheat tortillas or Greek yogurt for a healthier twist. Avoid overbaking shells or overheating white chocolate. Best topped just before serving for freshness.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Category: Dessert
- Method: No-Bake + Oven Baked Shells
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 210
- Sugar: 15g
- Sodium: 105mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Keywords: strawberry, cheesecake, dessert, no-bake, taco, summer