Strawberry Crunch Cheesecake Tacos
Strawberry Crunch Cheesecake Tacos is a super fun dessert to make! It is super tasty with an interesting flavor combo! The texture is top-notch, as the taco shell is incredibly crunchy and coated in white chocolate and strawberry crunch, while the filling is silky and slightly tangy. Strawberries add juicy bursts of smack in every single bite. Here is the recipe for these yummy tacos!
Ingredients
- 2 tortillas
- 1 cup strawberry crunch
- 6 strawberries
- 1 tbsp vegetable oil
- 9 oz quark
- 1 tbsp powdered sugar
- 3.5 oz white chocolate (melted)
Instructions
Bake the Tacos
- Cut out the tortilla into taco-size pieces with a cookie cutter or a jar lid. Brush a tad of oil on both sides and shape them into a taco shell.
- Arrange them on the upside-down muffin tray and bake for 10 minutes at 350 °F (180 °C). Oven with a fan: 320 °F (160 °C)
- Remove from the oven and let them chill to room temperature.
Prepare Taco Shells
- In the meantime, melt white chocolate and place strawberry crunch in a bowl large enough to dip the tacos.
- Use a pastry brush to coat the tacos in a thin layer of white chocolate. Immediately, dip the taco into a bowl with strawberry crunch or sprinkle them.
- Arrange on the plate and let the chocolate set for 10 minutes in the fridge or 3 minutes in the freezer.
Whip the Filling
- In a mixing bowl, beat the cream cheese for a minute on medium speed until glossy. Add powdered sugar and beat again at medium for about 3 minutes, or until the sugar is completely melted and the filling is silky.
- Finely dice strawberries and mix them into the filling.
Fill the Tacos
- Transfer the filling into a piping bag and make a wide cut on the bottom, so the strawberries can pass. Feel each shell and top them with more strawberry crunch.