Strawberry Crunch Cheesecake Tacos

Ingredients

For the Taco Shells:

• 5 large flour tortillas
• 1 tablespoon unsalted butter, melted
• 13 oz white chocolate (melted)
• Strawberry crunch topping (crushed Golden Oreos + freeze-dried strawberries or strawberry Jell-O mix)

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• 1 cup heavy whipping cream
• ½ cup powdered sugar
• 1 tsp vanilla extract

For Garnish:

• Fresh strawberries, sliced
• Extra strawberry crunch

Instructions

1. Make Taco Shells
   • Cut tortillas into circles (using a round cutter or bowl).
   • Brush with melted butter, sprinkle lightly with sugar if desired, and drape over the oven rack bars.
   • Bake at 350°F (175°C) for 8–10 minutes until crisp. Let cool.
2. Coat with Chocolate & Crunch
   • Dip edges of each shell in melted white chocolate, then immediately roll in strawberry crunch mixture. Set aside to harden.
3. Prepare Cheesecake Filling
   • Beat cream cheese until smooth.
   • In another bowl, whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
   • Fold whipped cream into cream cheese to make a fluffy cheesecake mousse.
4. Assemble Tacos
   • Pipe cheesecake filling into each shell.
   • Top with fresh strawberries and sprinkle with more strawberry crunch.
5. Chill & Serve
   • Refrigerate for 20–30 minutes before serving for best texture.