Description
These Strawberry Crunch Cheesecake Tacos are a delightful fusion of crunchy taco shells filled with a luscious white chocolate-coated cheesecake filling and topped with fresh strawberries and syrup. A perfect blend of textures and flavors in every bite!
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
Instructions
- Cut and Bake Taco Shells: Cut flour tortillas into rounds, brush with melted butter, shape over a muffin tin, bake until golden.
- Melt White Chocolate: Melt white chocolate, coat taco shells inside and out, dip in strawberry crunch, let harden.
- Prepare Cheesecake Filling: Beat cream cheese, sugar, and vanilla. Whip cream separately, fold into cream cheese mixture.
- Assemble Tacos: Pipe cheesecake filling into shells, top with strawberries, and drizzle with syrup.
Notes
- Ensure taco shells are completely cool before assembly for optimal crunchiness.
Nutrition
- Serving Size: 1 taco
- Calories: 280
- Sugar: 20g
- Sodium: 120mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
