Description
These Strawberry Crunch Cheesecake Tacos are a playful no-bake dessert with crisp cinnamon-sugar shells, creamy cheesecake filling, and fresh strawberries.
Ingredients
Scale
- 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