Strawberry Crunch Cheesecake Tacos (Print version)

Crisp baked taco shells coated in white chocolate and strawberry crunch, filled with fluffy cheesecake cream and fresh strawberries.

# Ingredients:

For the taco shells

01 - 5 large flour tortillas, about 10 inches each
02 - 2 tablespoons (28 g) unsalted butter, melted
03 - 10 oz (285 g) white chocolate, chopped or melting wafers

For the strawberry crunch

04 - 18 vanilla sandwich cookies, about 7 oz (200 g)
05 - 1/2 cup (18 g) freeze-dried strawberries
06 - 2 tablespoons strawberry gelatin powder
07 - 3 tablespoons (42 g) unsalted butter, melted

For the cheesecake filling

08 - 8 oz (225 g) full-fat cream cheese, softened
09 - 1/2 cup (60 g) powdered sugar
10 - 1 teaspoon vanilla extract
11 - 1 cup (240 ml) cold heavy whipping cream

For topping

12 - 2 cups (300 g) fresh strawberries, chopped or halved
13 - 1/3 cup (80 ml) strawberry sauce or syrup

# Instructions:

01 - Heat the oven to 350°F (175°C). Turn a standard muffin tin upside down and lightly grease the ridges between the cups.
02 - Cut 15 rounds from the tortillas with a 4-inch cutter. Brush both sides with melted butter, then drape each round between the cups of the upside-down muffin tin to form a taco shape.
03 - Bake for 5-7 minutes, until the edges are lightly golden and the shells hold their shape. Cool for 1 minute on the tin, then move to a rack and cool completely.
04 - Pulse the vanilla sandwich cookies, freeze-dried strawberries, and gelatin powder into coarse crumbs. Stir in 3 tablespoons melted butter until the crumbs are lightly moistened.
05 - Melt the white chocolate gently. Brush it over the inside and outside of each cooled shell, then press the strawberry crunch onto the chocolate. Let set on parchment until firm.
06 - Beat cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip the cold heavy cream to stiff peaks, then fold it into the cream cheese mixture until thick and pipeable.
07 - Transfer the filling to a piping bag and pipe it into the coated shells. Top with fresh strawberries and a light drizzle of strawberry sauce.
08 - Chill the filled tacos for 20 minutes if needed, then serve cold. For the crispest shells, serve within a few hours of filling.

# Good to know:

01 - Makes about 15 small dessert tacos.
02 - Shells can be baked and coated 1 day ahead.
03 - Filled tacos are best served the same day.

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