Strawberry Crunch Cheesecake Tacos
INGREDIENTS:
Taco Shells
01 – 5 large flour tortillas
02 – 1 tablespoon unsalted butter, melted
03 – 13 ounces white chocolate
04 – Strawberry crunch
Cheesecake Filling
05 – 8 ounces cream cheese, softened
06 – 1/2 cup powdered sugar
07 – 1 teaspoon vanilla extract
08 – 1 cup heavy whipping cream
Topping
09 – 2/3 cup strawberry syrup
10 – 2 cups fresh strawberries
DIRECTIONS:
01 – Cut flour tortillas into 4-inch rounds using a cookie cutter to yield 15 circles. Brush each circle with melted butter. Arrange over an inverted muffin tin to form taco shell shapes. Bake at 350°F for 5–6 minutes until golden brown. Allow to cool briefly on the tin, then transfer to a parchment-lined tray to cool completely.
02 – Place white chocolate in a glass bowl set over simmering water, ensuring the bowl does not touch the water. Stir constantly until smooth and melted, or microwave in 20-second intervals, stirring between each, until melted and fluid.
03 – Brush melted white chocolate on both the interior and exterior of each cooled shell. Dip the coated shells into strawberry crunch to ensure an even, generous coating. Set shells upright on a parchment-lined tray to allow chocolate to harden …
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