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Strawberry Crunch Cheesecake Tacos bring together crisp cinnamon kissed shells, luscious cheesecake filling, and a burst of real strawberries in every bite for a dazzling treat. When I want a dessert that surprises guests and delights my kids, these mini tacos instantly disappear from the tray. They are playful and so much easier than assembling a traditional cake.
I first tried this as a last minute family dessert for a summer barbecue. Everyone raved so much that now we put them out for every birthday and get together.
Ingredients
- Flour tortillas: Fresh soft tortillas become crisp and sturdy taco shells when baked Use burrito size for best results in cutting circles
- Unsalted butter: Adds richness and flavor when brushed on the shells before baking
- White chocolate: Melts smoothly and forms the edible glue for strawberry crunch Choose the best quality you can find for a glossy shell
- Strawberry crunch: Classical nostalgic bakery topping made from crisp crumbled cookies or freeze dried berries Adds signature flavor and color
- Cream cheese: Must be at room temperature for a silky cheesecake texture Select full fat blocks for creaminess
- Powdered sugar: Sweetens and smooths the filling Look for brands with fine texture for easy mixing
- Vanilla extract: Enhances the cheesecake filling with real flavor Use pure extract for the best taste
- Heavy whipping cream: Provides light airy structure to the filling Keep it very cold for optimal whipping
- Strawberry syrup: Gives the dessert fruitiness and eye catching shine Choose one with real fruit or make your own
- Fresh strawberries: The star of the topping Pick ripe sweet berries and slice just before assembling for the juiciest results
Step-by-Step Instructions
- Cut and Bake Shells:
- Use a large cookie cutter or glass to cut flour tortillas into circles about four inches across Brush each generously with melted butter Drape over an upside down muffin tin so they form taco shell shapes Bake in a preheated oven at 350 F until they start turning golden browned at the tips about five or six minutes Let them cool on the tin before transferring to a parchment sheet
- Melt and Coat with Chocolate:
- In a heatproof bowl set above simmering water melt the white chocolate stirring gently until smooth or microwave in short bursts for even melting Brush melted chocolate all around the outside and inside of each cooled shell to coat completely
- Add Strawberry Crunch Coating:
- While the chocolate is still soft dip each shell into strawberry crunch Turn and press to cover every side evenly Set each shell on parchment to allow the chocolate to firm up completely so the shell stays crisp
- Make the Cheesecake Filling:
- In one bowl beat cream cheese powdered sugar and vanilla with an electric mixer until perfectly light and smooth In a second bowl whip very cold heavy cream to stiff peaks Gently fold the whipped cream into the cream cheese mixture to keep it fluffy Transfer to a piping bag for easy assembly
- Assemble and Serve:
- Stand the chocolate strawberry crunch shells upright in a muffin tin or shallow baking dish Pipe the cheesecake filling into each shell filling to the brim Top generously with sliced fresh strawberries and finish with drizzles of strawberry syrup
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One of my favorite steps is swirling the white chocolate into every nook of the crisp shell It reminds me of helping my mom dip cookies for bakery trays on Sundays and the strawberry crunch always takes me back to ice cream bars from childhood celebrations
Storage Tips
Store fully prepared tacos uncovered in the refrigerator for up to four hours for best crunch Longer storage can make the shells a bit softer For make ahead prep keep the chocolate shells in an airtight tin at room temperature for two days and fill with cheesecake and berries right before serving
Ingredient Substitutions
No white chocolate Try melting milk chocolate or candy melts Both will set quickly and pair well with berries Out of strawberry crunch Use finely crushed vanilla wafer cookies with freeze dried strawberry bits or a sprinkle of pink colored sanding sugar for color
Serving Suggestions
Set these tacos on a dessert bar with multiple fillings such as lemon curd or chocolate mousse Offer bowls of extra berries and syrups for DIY topping The tacos look lovely in cupcake wrappers for grab and go treats at showers brunches or backyard gatherings
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Cultural and Historical Notes
Strawberry crunch first grew popular as a topping on bakery cake rolls and the classic strawberry shortcake bar ice cream Treating it as a taco shell dip is a fun twist on nostalgic flavors blending American fair treats with the shared joy of handheld desserts
Frequently Asked Questions
- → How do I keep tortilla shells crispy?
After baking, let shells cool completely on a wire rack. Avoid overbaking, as this can make them brittle and prone to cracking during chocolate coating.
- → Can I use dark or milk chocolate instead of white?
Yes, both dark and milk chocolate can be used for coating. However, white chocolate gives a sweeter finish that complements strawberries best.
- → What's the best way to ensure smooth cheesecake filling?
Make sure the cream cheese is at room temperature before beating, and gently fold in whipped cream to keep the mixture light and airy.
- → How should I store the assembled tacos?
Keep the filled shells refrigerated until serving to maintain freshness and prevent the filling from softening the shells.
- → Can I prepare components ahead of time?
Yes, tortilla shells and cheesecake filling can be made a day in advance. Assemble just before serving for best texture.
- → Is it possible to make these gluten-free?
Use gluten-free tortillas to make this dessert suitable for gluten-free diets. All other ingredients are typically gluten-free.