Strawberry Crunch Cheesecake Tacos [Recipe]
You must admit, these sound so good, right? Well, they taste even better! One of my favorite things in life is making something from scratch, bonus points if I can eat it! I made this crispy, but creamy bite really quickly and they ended up looking amazing! I used different parts of popular desserts and made one Strawberry Crunch Cheesecake Taco. Here is the recipe for this fun and eye-catching treat!
Why Will You Love this Recipe?
- Diverse Textures: This dessert offers an incredibly crispy texture that comes from taco shells and strawberry crunch. Yet, the middle is filled with silky and smooth cheesecake filling. Tiny bites of strawberry add bursts of juiciness to every bite.
- Balanced Flavors: This dessert is a combination of sweet, creamy, and tangy notes. Strawberries provide fruity sweetness, cream cheese slight tartness, and distinct richness, while white chocolate adds a touch of vanilla. Tangy components balance the sugary notes impeccably.
- Unexpected Fusion: Taco shells coated in strawberry crunch are not something you see every day. Tortilla flavor is not overly prominent, but rather neutral, so it can endure the sweetness of chocolate and cookie crunch. Still, it is an unusual way to serve a dessert which makes it super special.
- Easy and Quick: The tacos are made in a swift, in 20 minutes or so. You really need 0 skills in the kitchen to make this, as the biggest task is whipping the cream cheese. Plus, you can eat them right away as they don’t require chilling!
Ingredients
There are just a few ingredients you need for strawberry crunch cheesecake tacos. You can make strawberry crunch at home or buy it. Here is all you need:
- Tortillas – cut them out into taco-size circles
- Strawberry crunch – when making it at home, you need Golden Oreos, dried strawberries, and butter. Scroll down for a recipe
- Cream cheese – I used quark, but you can go for mascarpone or Philadelphia
- Powdered sugar
- Oil – to brush tortillas
- Strawberries – this is optional
- White chocolate – use fine-quality chocolate
Tools You’ll Need
- Hand Mixer
- Food Processor
- Muffin Tin
- Mixing Bowl
- Large Cookie Cutter or Jar Lid
- Silicone Pastry Brush
How to Make Strawberry Crunch Cheesecake Tacos?
- Bake the Tacos: Circle the tortilla into taco-size pieces and bake them in the oven. Let them chill.
- Prepare Taco Shells: Coat the shells in melted white chocolate and sprinkle strawberry crunch on top. Let it harden.
- Whip the Filling: Mix cream cheese and powdered sugar into a silky consistency and add finely diced strawberries.
- Fill the Tacos: Fill the shells with circa 2 tablespoons of cream, top with more strawberry crunch, and serve.
Recipe Alternations
- Change the Fruit: If you’re not a strawberry fan, any other berries or cherries will work here, as well. I recommend using raspberries or blueberries. You can avoid using fruit completely by coating the tacos in crushed cookies only. Choose any flavor you want.
- Change the Chocolate: I used white chocolate this time, but dark would be amazing, as well. It pairs with both cream cheese and strawberries, adds some bitterness, and makes the colors pop!
- Change the Filling: This is the simplest cream cheese filling, but you can spice it up and add some creamy spread like Nutella or pistachio. In the first case, I recommend using dark chocolate for coating. Also, you can make vanilla, strawberry, or lemon curd. Actually, anything you would fill the cake with would be top-tier!
Tips
I promised you a recipe for homemade strawberry crunch above, so here it is:
- Strawberry Crunch Recipe: In a food processor, mix 12 Golden Oreo cookies and a cup of freeze-dried strawberries. Fuse them with 2 tablespoons of melted butter and arrange on a sheet. Bake it at 320 °F (160 °C) for 5-7 minutes.
- Don’t Add Sugar: When whipping the cream cheese filling, don’t add as much sugar as you’d usually do, as it could be too sweet. White chocolate is super rich and balances the sweetness very well.
- Taco Shaping: If you find it hard to keep the tortillas taco-shaped, fasten the sides with a toothpick. The other option is to bake them directly over the rack in the oven.
- Freeze the Tacos: When you coat the tacos in chocolate, you will want them to set. To expedite the process, pop them in the fridge for 7-10 minutes or for 3 minutes in the freezer.
Storing Instructions
- Taco Shells: Store taco shells in airtight containers at room temperature for 3 days or in the fridge for up to a week. Don’t stack them thus they will crack.
- Cream Cheese Filling: Keep the filling in the fridge for a week in airtight containers. In the freezer, it can last up to 6 months, just be careful when thawing it, so it doesn’t become watery. It’s best to thaw it in the fridge overnight.
- Assembled Cheesecake Tacos: They will be good to it for a week, as well, when stored in the fridge. The best thing is, a layer of white chocolate makes them stay crunchy for days. Still, make sure the container is always dry and cheese or strawberries don’t drip.
Other Recipes You’ll Love
- Oreo Cheesecake Tacos
- Red Velvet Pancake Tacos
- Pumpkin Pie Tacos
- Peach Cobbler Tacos
- Strawberry Cheesecake Fudge
- Strawberry Cheesecake
Strawberry Crunch Cheesecake Tacos
Strawberry Crunch Cheesecake Tacos is a super fun dessert to make! It is super tasty with an interesting flavor combo! The texture is top-notch, as the taco shell is incredibly crunchy and coated in white chocolate and strawberry crunch, while the filling is silky and slightly tangy. Strawberries add juicy bursts of smack in every single bite. Here is the recipe for these yummy tacos!
Ingredients
- 2 tortillas
- 1 cup strawberry crunch
- 6 strawberries
- 1 tbsp vegetable oil
- 9 oz quark
- 1 tbsp powdered sugar
- 3.5 oz white chocolate (melted)
Instructions
Bake the Tacos
- Cut out the tortilla into taco-size pieces with a cookie cutter or a jar lid. Brush a tad of oil on both sides and shape them into a taco shell.
- Arrange them on the upside-down muffin tray and bake for 10 minutes at 350 °F (180 °C). Oven with a fan: 320 °F (160 °C)
- Remove from the oven and let them chill to room temperature.
Prepare Taco Shells
- In the meantime, melt white chocolate and place strawberry crunch in a bowl large enough to dip the tacos.
- Use a pastry brush to coat the tacos in a thin layer of white chocolate. Immediately, dip the taco into a bowl with strawberry crunch or sprinkle them.
- Arrange on the plate and let the chocolate set for 10 minutes in the fridge or 3 minutes in the freezer.
Whip the Filling
- In a mixing bowl, beat the cream cheese for a minute on medium speed until glossy. Add powdered sugar and beat again at medium for about 3 minutes, or until the sugar is completely melted and the filling is silky.
- Finely dice strawberries and mix them into the filling.
Fill the Tacos
- Transfer the filling into a piping bag and make a wide cut on the bottom, so the strawberries can pass. Feel each shell and top them with more strawberry crunch.
Nutrition
Serving: 1pieceCalories: 177.7kcalCarbohydrates: 18.7gProtein: 6.9gFat: 8.5gSaturated Fat: 3.9gPolyunsaturated Fat: 1.7gMonounsaturated Fat: 2.2gTrans Fat: 0.01gCholesterol: 3.5mgSodium: 131.2mgPotassium: 78.2mgFiber: 0.6gSugar: 13.7gVitamin A: 6.4IUVitamin C: 7.1mgCalcium: 49.4mgIron: 0.5mg
Before diving into the nutritional details, please review our Nutritional Disclaimer page for important context and clarifications.
