Strawberry Crunch Cheesecake Tacos
Ingredients:
Taco Shells:
5 large flour tortillas
1 tablespoon unsalted butter, melted
13 ounces white chocolate
Strawberry crunch (for coating)
Cheesecake Filling:
8 oz 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, halved or diced
Instructions:
Prepare Taco Shells:
1. Preheat your oven to 350°F (175°C).
2. Use a 4-inch cookie cutter to cut out 15 circles from the tortillas. Brush both sides of each circle with melted butter.
3 Mold them over an inverted muffin tin to form taco shapes and bake for 5-6 minutes or until the edges turn golden. Allow to cool in the tin for a minute before transferring to a parchment-lined baking sheet to cool completely.
Melt the White Chocolate:
1. Set up a double boiler by simmering an inch of water in a deep pan and placing a glass bowl with the white chocolate over the pan. Ensure the bowl does not touch the water.
2️. Stir constantly until the chocolate melts. Remove from heat and wipe the bottom of the bowl to prevent water from mixing with the chocolate.
3️. Alternatively, melt the chocolate in the microwave in 20-second bursts, stirring in between, until smooth.
Coat Taco Shells:
1️. Using a pastry brush, apply melted white chocolate to the inside and outside of each taco shell.
2️. Dip each shell in strawberry crumbs to coat thoroughly. Place them back on the parchment paper and allow the chocolate to set until firm.
Make the Cheesecake Filling:
1️. In a bowl, combine the cream cheese, powdered sugar, and vanilla extract. Beat until smooth.
2️. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold into the cream cheese mixture until combined, being careful not to overmix.
3️. Spoon or pipe the filling into each chocolate-coated taco shell.
Assemble the Tacos:
1️. Arrange the filled shells standing up in a muffin tin or a dish. This makes filling easier.
2️. Top each taco with fresh strawberry pieces and drizzle with strawberry syrup.
