Ingredients
Tortilla Shells and Coating
- 15 flour tortillas (4-inch diameter circles)
- Butter, melted (enough to brush over tortillas)
- White chocolate, chopped (about 1 cup or 170g)
- Strawberry crumbs (for coating)
Cheesecake Filling
- Cream cheese (8 oz or 225g), softened
- Powdered sugar (1/2 cup or 60g)
- Vanilla extract (1 teaspoon)
- Heavy whipping cream (3/4 cup or 180ml)
Toppings
- Fresh strawberries, diced or halved (1 cup)
- Strawberry syrup (to drizzle)
Instructions
- Prepare Tortilla Shells: Use a 4-inch cookie cutter to cut out 15 circles from the tortillas. Brush each circle with melted butter. Place the tortillas on an upside-down muffin tin to shape them into shell forms.
- Bake Shells: Bake the shaped tortillas in a preheated oven at 350°F (175°C) for 5-6 minutes or until edges turn golden. Let them cool slightly in the muffin tin, then transfer to a parchment-lined baking sheet to cool completely.
- Melt White Chocolate: Using a double boiler setup, heat about 1 inch of water in a pan and bring to a boil. Place chopped white chocolate in a glass bowl over the pan, ensuring the bowl doesn’t touch the water. Lower heat and stir constantly until melted. Remove and dry the bowl’s bottom carefully. Alternatively, melt the chocolate in the microwave in 20-second bursts, stirring in between, until smooth but not burnt.
- Coat Tortilla Shells: Brush the melted white chocolate on both the inside and outside of each tortilla shell. Then roll or dip them in the strawberry crumbs to coat well. Place the coated shells on a parchment-lined baking sheet and allow the chocolate to set.
- Make Cheesecake Filling: Beat softened cream cheese, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture without overmixing until smooth. Transfer the filling to a piping bag.
- Fill Shells: Once the chocolate coating on the shells has solidified, place the shells upright in the upside-down muffin tin or a 9×13 inch dish. Cut the tip off the piping bag and carefully pipe the cheesecake filling into each shell.
- Add Toppings: Garnish the tops of the filled taco shells with diced or halved fresh strawberries. Drizzle with strawberry syrup to finish.
Notes
- Use softened cream cheese for a smoother filling without lumps.
- Be careful when melting white chocolate as it can burn quickly; stirring constantly helps.
- To speed up chocolate setting, chill the coated shells in the refrigerator.
- Ensure the tortilla shells are baked just until golden for a crisp but not hard taco shell.
- Strawberry crumbs can be made by crushing freeze-dried strawberries or strawberry-flavored cereal.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
