Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Cut tortillas into 4-inch circles, brush with melted butter, and drape over an upside-down muffin tin to form taco shells.
- Bake for 5–6 minutes until golden. Cool briefly, then transfer to a parchment-lined tray.
- Dip each shell into melted white chocolate, coating inside and out, then roll in strawberry crunch crumbs.
- Beat cream cheese, powdered sugar, and vanilla until smooth. Whip heavy cream to stiff peaks and gently fold into cream cheese mixture.
- Pipe cheesecake filling into each taco shell.
- Top with diced strawberries and drizzle with strawberry syrup before serving.
Notes
Let taco shells cool slightly before removing from the muffin tin to avoid breaking. Chill filled tacos briefly before serving for best texture.