Description
Strawberry Crunch Cheesecake Tacos combine crispy baked tortilla shells coated with melted white chocolate and crunchy strawberry topping, filled with a silky, sweet quark and strawberry cream cheese mixture. This delightful dessert offers a fun twist on traditional tacos with a refreshing strawberry crunch and creamy filling, perfect for a unique and easy-to-make treat.
Ingredients
Units
Scale
Taco Shells
- 2 tortillas
- 1 tbsp vegetable oil
- 3.5 oz white chocolate (melted)
- 1 cup strawberry crunch
Filling
- 9 oz quark
- 1 tbsp powdered sugar
- 6 strawberries (finely diced)
Instructions
- Bake the Tacos: Cut the tortillas into taco-sized pieces using a cookie cutter or jar lid. Brush both sides lightly with vegetable oil, then shape each piece into a taco shell. Arrange the shells on the inverted muffin tray and bake them for 10 minutes at 350°F (180°C) or 320°F (160°C) if using a fan-assisted oven. Once baked, remove from oven and allow to cool to room temperature.
- Prepare Taco Shells: While the shells cool, melt the white chocolate. Using a pastry brush, coat each taco shell with a thin layer of melted white chocolate. Immediately dip or sprinkle the coated shells with strawberry crunch to cover. Place the shells on a plate and let the chocolate set by chilling in the fridge for 10 minutes or the freezer for 3 minutes.
- Whip the Filling: In a mixing bowl, beat the quark on medium speed for about one minute until glossy. Add powdered sugar and continue beating for 3 minutes until the sugar is fully incorporated and the filling becomes silky smooth. Fold in the finely diced strawberries gently to combine.
- Fill the Tacos: Transfer the strawberry cheesecake filling into a piping bag and cut a wide opening at the tip that allows strawberries to pass through. Carefully fill each taco shell with the filling, then top with additional strawberry crunch for extra texture and flavor.
Notes
- For crispier taco shells, ensure they are baked until lightly golden but not too dark to avoid brittleness.
- White chocolate melts easily; temper carefully to avoid burning.
- Use fresh, ripe strawberries for the best taste and texture in the filling.
- Chilling the shells after coating with chocolate helps the chocolate to set quickly and hold the topping.
- Quark can be substituted with cream cheese if unavailable, but quark offers a lighter texture.
- Store filled tacos in the refrigerator and consume within one day for best freshness.
Nutrition
- Serving Size: 1 taco (1/6 of recipe)
- Calories: 220
- Sugar: 18g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
