Pro Tips
Poke tortillas with a knife before baking to prevent air bubbles in the shells
Use very cold cream for the filling so it whips up light and fluffy
Do not overbake the shells or they may crack during coating and assembly
Recipe FAQs
→ How do I prevent tortilla shells from puffing up when baking?
Poking the tortillas with a knife before baking helps prevent bubbles and ensures a flat, even shell.
→ What’s the best way to melt white chocolate for coating?
Use a double boiler for gentle, even melting, or microwave in short bursts to avoid burning the chocolate.
→ Can I make the shells and filling ahead?
Yes, both can be prepared a day in advance. Fill and top with strawberries just before serving for freshness.
→ How should I store assembled dessert tacos?
Store in an airtight container or the fridge for up to 3 days. Topping with fresh strawberries is best done right before serving.
→ Why use cold heavy whipping cream for the filling?
Chilled cream whips more easily and holds stiff peaks, producing a light, airy filling.
→ Can I freeze the filled taco shells?
Freezing isn’t recommended, as the shells can lose their crisp texture and the filling may separate.
Strawberry Crunch Cheesecake Tacos
Crispy tortilla shells filled with cheesecake and strawberry crunch, finished with fresh strawberries and syrup.
Preparation Time
50 min
Cooking Time
6 min
Overall Time
56 min
Created By: Lily Chen
Category: Sweet Stuff
Skill Level: Moderate
Cuisine Type: American
Output: 15 Serves (15 cheesecake tacos)
Dietary Options: Vegetarian
Ingredients
→ Taco Shells
5 large flour tortillas
1 tablespoon unsalted butter, melted
13 ounces white chocolate
Strawberry crunch
→ Cheesecake Filling
8 ounces cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
→ Topping
2/3 cup strawberry syrup
2 cups fresh strawberries
Steps
Cut flour tortillas into 4-inch circles using a cookie cutter to make 15 circles. Brush with melted butter and drape over an upside-down muffin tin to form shell shapes. Bake at 350°F (175°C) for 5-6 minutes or until golden. Cool briefly on the muffin tin, then fully on a parchment-lined baking sheet.
Melt white chocolate using a double boiler by placing chocolate in a glass bowl over simmering water, ensuring the bowl does not touch the water. Stir constantly until melted. Alternatively, melt chocolate in a microwave in 20-second intervals, stirring between each round. Be cautious to avoid burning.
Brush melted white chocolate over the inside and outside of each shell. Dip coated shells into strawberry crunch, ensuring even coverage. Place on a parchment-lined baking sheet to set until the chocolate hardens.
Beat cream cheese, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip heavy cream to stiff peaks and fold into the cream cheese mixture until smooth. Do not overmix. Transfer filling into a piping bag.
Place chocolate-coated shells standing upright in a muffin tin or dish. Pipe cheesecake filling into the shells. Top with fresh strawberry halves or pieces and drizzle with strawberry syrup.
Tips
To prevent bubbles, poke tortillas with a knife before baking.
Avoid overbaking tortilla shells to prevent cracking during chocolate coating.
Use high-quality white chocolate for easier coating and better flavor.
Ensure cream cheese is at room temperature for smooth mixing.
Keep heavy whipping cream cold for stiff peaks.
Required Tools
4-inch cookie cutter
Muffin tin
Parchment paper
Double boiler or microwave
Spatula
Piping bag
Allergy Information
Always check each ingredient for allergens, and consult a medical professional if unsure.
Nutritional Information (per serving)
These details are shared for general guidance and don’t replace professional advice.
Clare Recipes
Lily Chen
Hi! I’m LiLi, a former kitchen disaster who learned to cook by documenting my grandmother’s recipes. I believe cooking should be accessible, sometimes messy, and always delicious. Join me as I share everything from family classics to weeknight emergencies!
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