Ingredients
Tortilla Shells
- 15 flour tortillas (4 inch circles)
- melted butter, for brushing
White Chocolate Coating
- 1 cup white chocolate, chopped or crumbled
- 1 cup strawberry crumbs
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
Toppings
- 1 cup diced strawberries or strawberry halves
- strawberry syrup, for drizzling
Instructions
- Prepare Tortilla Shells: Cut the tortillas into 4 inch circles using a cookie cutter, making 15 circles. Brush each circle with melted butter and drape them over an upside-down muffin tin to shape them like taco shells.
- Bake Shells: Bake the shaped tortillas at 350°F for 5-6 minutes or until the edges turn golden. Remove from the oven and let them cool in the muffin tin for a minute, then transfer to a parchment-lined baking sheet to cool completely.
- Melt White Chocolate: Melt the white chocolate using a double boiler by placing chopped chocolate in a glass dish over simmering water (make sure the dish does not touch the water). Stir constantly until smooth, then remove the dish from heat and wipe off any moisture. Alternatively, melt in the microwave in 20-second intervals, stirring between each until melted without burning.
- Coat Shells with Chocolate and Strawberries: Brush melted white chocolate over both the inside and outside of each shell. Immediately roll and coat the shells in strawberry crumbs thoroughly. Place coated shells on a parchment-lined baking sheet and allow the chocolate to set solid.
- Prepare Cheesecake Filling: Beat cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until smooth but not overmixed. Transfer the filling to a piping bag.
- Fill the Shells: Stand the shell(s) upright in an inverted muffin tin or a 9×13 inch dish to stabilize them. Cut the tip of the piping bag and pipe the cheesecake filling into each shell.
- Add Toppings: Top each filled taco with diced or halved strawberries and drizzle with strawberry syrup to finish.
Notes
- Use fresh strawberries for the best flavor and texture in the topping and crumbs.
- Be careful when melting white chocolate as it burns easily; stir frequently.
- If you don’t have a muffin tin, use any curved mold to shape the tortilla shells.
- Do not overmix the cheesecake filling to maintain a light and fluffy texture.
- For a firmer shell, allow the coated tortillas to chill in the refrigerator before filling.
- This dessert is best served the same day to retain the crunch of the shells.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
