Strawberry Crunch Cheesecake Tacos (Ready-to-Print Version)

Crispy shells layered with velvety cheesecake and strawberries for a vibrant, crowd-pleasing treat.

# What You’ll Need:

→ Shells

01 - 6 large flour tortillas, fresh and soft
02 - 1/4 cup unsalted butter, melted

→ Coating

03 - 7 ounces white chocolate, chopped
04 - 1 1/2 cups strawberry crunch crumbles

→ Cheesecake Filling

05 - 8 ounces full-fat cream cheese, softened
06 - 2/3 cup powdered sugar, sifted
07 - 2 teaspoons pure vanilla extract
08 - 1 cup heavy whipping cream, cold

→ Topping

09 - 1 1/2 cups fresh strawberries, diced or halved
10 - 1/3 cup strawberry syrup

# Step-by-Step Guide:

01 - Preheat oven to 350°F. Using a 4-inch round cookie cutter, cut circles from tortillas. Brush both sides with melted butter. Gently tuck each circle over the back of an upside-down muffin tin slot to shape. Poke each tortilla with a knife to prevent air bubbles. Bake for 5 to 6 minutes until lightly golden and crisp. Let shells cool for 1 minute on the tin, then transfer to parchment paper to cool fully.
02 - Melt white chocolate in a double boiler or by microwaving in 20-second intervals, stirring until smooth. Using a pastry brush, coat the inside and outside of each cooled taco shell with melted chocolate. Immediately press chocolate-coated shells in strawberry crunch to cover all sides evenly. Set finished shells on a parchment-lined tray and allow chocolate to harden.
03 - Using a mixer, beat softened cream cheese, powdered sugar, and vanilla extract until creamy and smooth. In a separate chilled bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into the cream cheese mixture until light and fluffy. Transfer filling to a piping bag.
04 - Once shell coatings are set, stand shells upright in a dish or muffin tin. Pipe cheesecake filling generously into each shell. Top with diced or halved fresh strawberries and drizzle strawberry syrup over each taco just before serving. Serve chilled.

# Handy Tips:

01 - Do not add strawberries or syrup until ready to serve to keep the shells crisp.
02 - Prepare the shells and filling ahead of time and store separately for up to 24 hours.
03 - Chilled heavy cream ensures a fluffy, stable filling.

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