Description
Whip up these delightful Strawberry Crunch Cheesecake Tacos! Crunchy shells, creamy cheesecake, and a sweet strawberry topping. A fun dessert for any day.
Ingredients
Scale
- Cheesecake Filling:
- 16 oz (2 blocks) full-fat cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream, chilled
- Strawberry Crunch Topping:
- 12 Golden Oreos or 2 cups Nilla Wafers
- 1 oz (about 1 cup) freeze-dried strawberries
- 1/4 cup unsalted butter, melted
- Taco Shells & Assembly:
- 12 mini flour tortillas
- 1 cup white chocolate candy melts
- Garnish:
- 1/2 cup fresh strawberries, sliced
Instructions
- Step 1: Get That Strawberry Crunch Ready: First things first, let’s make that glorious strawberry crunch. Grab your food processor, toss in the Golden Oreos (or Nilla Wafers) and the freeze-dried strawberries. Pulse ’em until you have fine crumbs. Then, melt your unsalted butter and drizzle it over the crumbs, pulsing again until it’s all combined and smells like a sweet, buttery dream. This is where the magic starts, hon! I always make a little extra, because honestly, it’s just that good for snacking, or you know, a little extra sprinkle on your morning yogurt.
- Step 2: Whip Up the Creamy Cheesecake Filling: Now for the heart of our Strawberry Crunch Cheesecake Tacos! In a large bowl, beat your softened full-fat cream cheese until it’s super smooth—no lumps allowed! Gradually add the powdered sugar and vanilla extract, mixing until everything is beautifully combined and creamy. In a separate, chilled bowl, whip your heavy cream until it forms soft peaks. Then, gently fold that whipped cream into the cream cheese mixture. Be gentle, we want to keep all that beautiful airiness! This is where I almost always accidentally overmix if I’m not careful, so take it slow.
- Step 3: Shape and Crisp Your Taco Shells: This step is crucial for perfect Strawberry Crunch Cheesecake Tacos! Slightly warm your mini flour tortillas (a few seconds in the microwave works wonders) to make them pliable. Drape each warm tortilla over two rungs of an oven rack to create that taco shape. Bake them in a preheated oven (around 350°F or 175°C) for about 8-10 minutes, or until they’re lightly golden and crispy. Keep an eye on them, because they can go from perfect to burnt in a flash! I’ve had a few too many crunchy, but sadly charred, shells in my time, oops!
- Step 4: Coat Those Crispy Shells with Crunch: Once your taco shells are cooled and crispy, it’s time for the fun part! Melt your white chocolate candy melts according to package directions. Dip the top edge of each taco shell into the melted white chocolate, letting any excess drip off. Immediately, while the chocolate is still wet, dip the coated edge into your strawberry crunch mixture, pressing gently to make sure it sticks. Place them on a parchment-lined baking sheet to set. This step can get a little messy, but trust me, it’s worth every sticky finger!
- Step 5: Fill Your Strawberry Crunch Cheesecake Tacos: Now for the grand finale of our Strawberry Crunch Cheesecake Tacos! Spoon or, even better, pipe your cheesecake filling into each prepared taco shell. A piping bag with a wide tip makes this super easy and much neater, but a spoon works just fine if you’re feeling rustic. Fill them generously, but not so much that they’re overflowing. I always get a little too excited and overfill the first one, leading to a delightful, but messy, taste test!
- Step 6: Garnish and Chill to Perfection: Once filled, arrange your Strawberry Crunch Cheesecake Tacos on a serving platter. Garnish each one with a few slices of fresh strawberry for that extra pop of color and freshness. Now, the hardest part: pop them in the fridge for at least 30 minutes to let the cheesecake filling firm up and all those flavors meld together. Trust me, the chill time is essential for the best texture and flavor. When they come out, they look absolutely irresistible, all vibrant and ready to be devoured!