Description
These delightful tacos combine a creamy, tangy cheesecake filling with a crispy, sweet strawberry-infused shell for an explosion of flavor and texture. Perfect as a unique and delicious dessert for any occasion.
Ingredients
- 16 oz (2 blocks) full-fat cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy cream, very cold
- 1 tsp vanilla extract
- 1 (14.3 oz) package Golden Oreos, finely crushed
- 1 cup freeze-dried strawberries, finely crushed
- 1/2 cup unsalted butter, melted
- 12 oz good quality white chocolate, melted
Instructions
- Prepare the Strawberry Crunch Topping: In a food processor, combine crushed Golden Oreos and freeze-dried strawberries. Pulse until finely ground. Mix in melted butter until moistened. Spread on a parchment-lined baking sheet and chill for 15-20 minutes.
- Make the Cheesecake Filling: Beat softened cream cheese until smooth. Gradually add powdered sugar, mixing until smooth. In a separate bowl, whip cold heavy cream to stiff peaks. Gently fold whipped cream and vanilla extract into the cream cheese mixture until just combined.
- Form the Taco Shells: Melt white chocolate. Press a portion of the chilled strawberry crunch into taco molds (or shape over tented foil) to form a shell. Dip the outer side of each shell into melted white chocolate, letting excess drip. Place back into molds/foil and chill for at least 30 minutes until firm.
- Assemble the Tacos: Carefully remove shells from molds. Fill each shell with cheesecake filling using a piping bag or spoon. Sprinkle generously with extra strawberry crunch topping. Chill for at least 30 minutes before serving to allow filling to set.
- Prep Time: 30 mins
- Cook Time: 0 mins