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STRAWBERRY CRUNCH CHEESECAKE TACOS RECIPE HOW TO
STRAWBERRY CRUNCH CHEESECAKE TACOS RECIPE CRACK

Make sure the dish with chocolate is not touching the water. Place a glass dish with chopped or crumbled white chocolate over the pan with water. Pour 1 inch water in a deep pan and heat it. The best way to do it is by using double boiler.

While tortilla shells are cooling, you can melt white chocolate.

When they are done, take them out of the oven and leave to cool for a minute in the muffin tin, then transfer them to a baking sheet lined with parchment paper, to cool completely.

Bake for 5-6 minutes or until the edges are golden.

Cover them with melted butter and place them on a muffin tin turned upside down, so that they get shell shape.

To make tortilla shells - Start by cutting the tortillas with a 4 inch cookie cutter.

Make Strawberry Crunch Cheesecake Tacos and let me know how much you liked them. Strawberry season is about to start, who is happy about it? Strawberry fans, I am one of you! I enjoy preparing all these incredible strawberry desserts. If you like tacos, check out STRAWBERRY CHEESECAKE TACOS and CHERRY CHEESECAKE TACOS. Heavy whipping should be cold to get stiff peaks. Use softened cream cheese, room temperature, it will be easier to mix it and there won’t be any lumps. Use high quality white chocolate to coat the shells easily and the taste will be better.

STRAWBERRY CRUNCH CHEESECAKE TACOS RECIPE CRACK

Poke tortillas with a knife before baking, it should prevent creating bubbles.ĭo not overbake tortilla shells, otherwise they might crack while coating with chocolate. Keep them in an airtight container and top with fresh strawberries and syrup before serving. Yes, you can make them one day before serving. I haven’t tried freezing them.Ĭan I make Strawberry Crunch Cheesecake Tacos ahead of time? In an airtight container or in the fridge, wrapped, up to 3 days.

STRAWBERRY CRUNCH CHEESECAKE TACOS RECIPE HOW TO

How to store Strawberry Crunch Cheesecake Tacos? Top with diced or strawberry halves and strawberry syrup. Cut the top of the piping bag and pipe the shells.

Place the shells in a muffin tin turned upside down or a 9×13 inch dish where they can stand upright – it’s easier to fill them that way. Do not overmix! Transfer the filling in the piping bag and when the chocolate on the shells is solid enough, you can fill them. In a separate bowl, whip heavy whipping cream until stiff peaks form, then add to the bowl with cream cheese and beat some more, until smooth. To make the cheesecake filling:īeat cream cheese, powdered sugar and vanilla until smooth. Finally, place the coated shells in a baking sheet lined with parchment paper and leave for the chocolate to become solid. Spread it over each shell both outside and inside with a brush, then transfer them to a bowl with strawberry crumbs and coat the shells well inside and out. Meanwhile, melt white chocolate, the way that you find most convenient. Bake at 350 F for 5-6 minutes or until the edges are golden. How to make Strawberry Crunch > HOMEMADE STRAWBERRY CRUNCH.Ĭut the tortillas with a 4 inch cookie cutter. How to prepare Strawberry Crunch Cheesecake Tacos? The quantities and detailed instructions can be found at the bottom of the post in the recipe card. Which ingredients are necessary to make Strawberry Crunch Cheesecake Tacos? They are very delicious, they look lovely, so I often prepare them for special occasions and my guests love them. What a treat! When you make it once, you’re gonna make it over and over again.

I’m sure you’ll all like them as much as me and my family do. Strawberry Crunch Cheesecake Tacos – crunchy tortilla shell coated in white chocolate and strawberry crunch, creamy cheesecake filling, topped with fresh strawberries and strawberry syrup is a true delight!