Strawberry Crunch Cheesecake Tacos

Instructions

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To begin creating the tortilla shells, cut the tortillas into 4 inch rounds using a cookie cutter. Fifteen circles are required. Dredge them in melted butter and arrange them in an upside-down muffin tin to take the form of a shell.

Bake for 5 to 6 minutes, or until the edges are brown, at 350 degrees. Once baked, remove from the oven and allow cool in the muffin pan for a minute before transferring to a baking sheet covered with parchment paper to cool fully.

Melt the white chocolate while the tortilla shells are cooling. Utilizing a double boiler is the most effective method. Fill a deep pan with one inch of water and heat it. Over the pan of water, place a glass dish filled with chopped or crumbled white chocolate. Verify that the chocolate-covered dish is not in contact with the water. Reduce the heat as soon as the water begins to boil. Using a spatula, constantly stir the chocolate until it melts. Then, remove the dish from the pan and wipe the bottom to ensure that no water remains on the outside. Take care that the water and chocolate do not combine.

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The microwave is another method for melting chocolate. Place the chocolate in a microwave-safe bowl, cook for a maximum of 20 seconds, remove, mix, and repeat until the chocolate is melted. White chocolate burns readily, so proceed with caution.

Using a brush, spread each shell on the inside and outside with melted white chocolate. Transfer the shells to a bowl and coat them thoroughly with strawberry crumbs. Lastly, transfer the coated shells to a parchment paper-lined baking sheet and wait for the chocolate to set.

First, mix cream cheese, powdered sugar, and vanilla until smooth to produce the cheesecake filling. mix heavy whipping cream in a another basin until stiff peaks form, then add to the bowl with the cream cheese and mix until smooth. Avoid over-mixing! Once the chocolate on the shells has solidified enough, transfer the filling into the piping bag and fill the shells.

To assemble the tacos, put the shells in an upside-down muffin tin or a 9×13-inch dish so they can stand upright. Filling them this way will be simpler. Slice off the piping bag’s top, then pipe the shells.

Add strawberry syrup and chopped or halved strawberries on top.