Ingredients
Equipment
Method
- Prepare the Tortilla Shells: Use a 4-inch cookie cutter to cut 15 circles from the large flour tortillas. Brush both sides of each circle with melted butter.
- Shape and Bake: Flip a muffin tin upside down. Place the tortilla circles in the gaps between the muffin cups so they form a taco shell shape. Bake at 350°F (175°C) for 5 to 6 minutes, or until the edges are golden brown.
- Cool the Shells: Let the shells cool in the tin for one minute before transferring them to a parchment-lined baking sheet to cool completely.
- Coat with Chocolate and Crunch: Melt the white chocolate using a double boiler or in the microwave in 20-second intervals. Use a brush to coat the inside and outside of each cooled shell with white chocolate. Immediately press the shell into a bowl of strawberry crunch until well-coated. Set aside on parchment paper until the chocolate is firm.
- Make the Cheesecake Filling: In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and lump-free.
- Whip the Cream: In a separate chilled bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth. Be careful not to overmix.
- Assemble the Tacos: Transfer the cheesecake filling into a piping bag. Place the coated shells upright in an upside-down muffin tin or a 9x13 dish for stability. Pipe the filling into each shell.
- Add Toppings: Top each taco with diced fresh strawberries or strawberry halves and a generous drizzle of strawberry syrup.
Notes
Poke tortilla circles before baking to prevent bubbles and avoid overbaking to prevent cracking. Ensure cream cheese is at room temperature for a smooth filling while keeping the heavy cream cold for proper whipping.
