Strawberry Crunch Cheesecake Tacos 9 Genius Tips for Success
Crunchy white-chocolate–coated tortilla shells rolled in strawberry crunch, filled with silky no-bake cheesecake, and topped with fresh berries and syrup. A playful, viral-style dessert that looks bakery-fancy yet comes together fast at home.
Equipment
- 4-inch round cookie cutter
- Muffin tin inverted for shaping
- Baking Sheet
- Parchment paper
- Heatproof bowl or microwave-safe bowl
- Saucepan for double boiler
- Pastry brush
- Hand Mixer or Stand Mixer
- Mixing bowls
- Piping bag
Ingredients
Taco Shells
- 5 large flour tortillas cut into ~15 four-inch rounds
- 1 tbsp unsalted butter melted, for brushing
- 13 oz white chocolate finely chopped for melting
- strawberry crunch homemade or store-bought crumb for coating
Cheesecake Filling
- 8 oz cream cheese softened, room temperature
- 1/2 cup powdered sugar sifted
- 1 tsp vanilla extract
- 1 cup heavy whipping cream cold; whip to stiff peaks
Topping
- 2/3 cup strawberry syrup for drizzling
- 2 cups fresh strawberries diced or halved
Instructions
- Preheat oven to 350°F (175°C). Using a 4-inch cookie cutter, punch ~15 rounds from the tortillas. Lightly brush both sides with melted butter.
- Drape rounds over an inverted muffin tin to form shells. Bake 5–6 minutes until edges turn golden. Cool 1 minute on the tin, then fully on a parchment-lined sheet.
- Melt white chocolate: set a heatproof bowl over gently simmering water (do not touch water) and stir until smooth; or microwave in 20-second bursts, stirring between each, until fluid.
- Brush melted white chocolate inside and outside each cooled shell. Roll in strawberry crunch to coat. Set on parchment until chocolate firms.
- Filling: beat softened cream cheese, powdered sugar, and vanilla until smooth. Separately whip cold cream to stiff peaks; fold into cream cheese until light and fluffy. Transfer to a piping bag.
- Assembly: stand shells upright in a pan or inverted muffin tin. Pipe filling into each. Top with fresh strawberries and drizzle with strawberry syrup. Serve immediately for maximum crunch.
Notes
Genius Tips: 1) Poke tortillas with a fork before baking to prevent bubbles. 2) Use high-quality white chocolate for easier coating. 3) Keep water away from chocolate to avoid seizing. 4) Whip cream very cold for stable peaks. 5) Do not overmix once whipped cream is added. 6) Coat shells completely to protect crispness. 7) Assemble just before serving to keep shells crunchy. 8) Store shells and filling separately if making ahead. 9) For a stronger strawberry punch, add crushed freeze-dried berries to the crunch.