Go Back
–+ servings

Strawberry Crunch Cheesecake Tacos

david alan
No-bake dessert tacos with crisp tortilla shells coated in white chocolate and strawberry crunch crumbs, filled with creamy cheesecake and fresh strawberries. A handheld treat blending crunch, creaminess, and bright berry flavors.
Print Recipe
Prep Time 20 minutes
Cook Time 6 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 15 servings
Calories 280 kcal

Ingredients
  

  • 5 large flour tortillas (cut into 4-inch circles, makes ~15 shells)
  • 1 Tbsp unsalted butter, melted (vegan butter optional)
  • 13 oz white chocolate, melted (high-quality chips or vegan white chocolate)
  • Strawberry crunch crumbs (store-bought or homemade crushed strawberry cereal/crackers)
  • 8 oz cream cheese, softened (room temperature; use Neufchâtel for lower fat)
  • 1/2 cup powdered sugar (adjust to taste)
  • 1 cup heavy cream or vegan whipped topping (for folding into filling)
  • 4-5 fresh strawberries (sliced for topping)

Instructions
 

  • Preheat oven to 350°F (175°C). Brush tortilla circles with melted butter, shape around muffin tins, and bake 5-6 minutes until crisp.
  • In a microwave-safe bowl, melt white chocolate in 30-second intervals until smooth. Dip cooled tortillas in white chocolate, coating both sides.
  • Roll white chocolate-coated shells in strawberry crunch crumbs until fully coated. Set on parchment paper to harden.
  • In a bowl, beat cream cheese with powdered sugar until smooth. Fold in whipped cream until light and fluffy. Spoon into each shell.
  • Top with fresh strawberry slices and serve immediately or refrigerate 15 minutes before serving.

Notes

For non-dairy: use vegan butter, vegan white chocolate, and Neufchâtel substitute.
Freeze un-filled shells up to 1 month; assemble with filling just before serving.
Add a pinch of vanilla extract to cream cheese filling for extra flavor.
Scale up ingredients for larger batches (shell recipe makes ~15).

Nutrition

Serving: 1gCalories: 280kcalCarbohydrates: 28gProtein: 4gFat: 18gSaturated Fat: 12gCholesterol: 45mgSodium: 180mgFiber: 1gSugar: 25g
Tried this recipe?Let us know how it was!