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Crunchy Strawberry Cheesecake Tacos With White Chocolate

Crunchy Strawberry Cheesecake Tacos With White Chocolate

These Crunchy Strawberry Cheesecake Tacos With White Chocolate are a dreamy, vegan dessert experience with a great crunch.
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Prep Time 18 minutes
Cook Time 7 minutes
Total Time 25 minutes
Course Breakfast, Dessert
Cuisine Strawberry Cheesecake Tacos
Servings 4 tacos
Calories 750 kcal

Equipment

  • Medium-sized bowl
  • Large dish
  • Medium-sized saucepan
  • Electric hand mixer
  • Deep muffin or cupcake pan

Ingredients
  

Taco Shells

  • 4 pieces 6-inch flour tortillas or corn tortillas for gluten free
  • 115 g vegan butter melted
  • 90 g vegan Graham cracker crumbs or gluten free vegan Graham cracker crumbs
  • 2 Tablespoons light brown soft sugar

Strawberry Compote

  • 320 g fresh strawberries chopped and tops cut off
  • 140 g granulated sugar
  • 3 Tablespoons water
  • 1 Tablespoon lemon juice
  • 1.5 Tablespoons Cornstarch

Cheesecake Filling

  • 120 ml dairy free heavy cream
  • 120 g dairy free cream cheese room temperature
  • 65 g powdered sugar
  • 0.5 teaspoon vanilla extract

Topping

  • Dairy free white chocolate shavings optional

Instructions
 

Making the taco shells

  • Preheat the oven to 175 Celsius (347F).
  • Place the melted dairy free butter into a medium-sized bowl and combine the Graham cracker crumbs with the sugar inside a large dish.
  • Take a tortilla and dip it into the melted dairy free butter. Then immediately dip the soaked tortilla into the Graham crackers and sugar so that the tortilla is completely coated with crumbs evenly.
  • Repeat this process for the other three tortillas.

Baking the taco shells

  • Place a deep muffin or cupcake pan upside down and wedge each tortilla in between them to create the shape of a taco shell.
  • Place as many tortillas onto the pan as you can. You may need to bake them in two batches if space is limited.
  • Bake the taco shells inside the center of your oven for between 7-8 minutes. Check them at the end and leave them in a little longer if you like them even crispier!
  • Allow them to cool completely upon leaving the oven. The taco shells will also firm up even more at this point.

Making the strawberry compote

  • Combine all of the compote ingredients in a medium-sized saucepan and place over a medium heat.
  • Cook for 12 minutes, stirring fairly regularly so that the mixture doesn't stick to the pan.
  • Once the compote has thickened, place into the fridge to cool.

Making the cheesecake filling

  • Using an electric hand mixer, whip the dairy free heavy cream until it thickens and has the consistency of whipped cream.
  • Add in the dairy free cream cheese, powdered sugar and vanilla extract. Whip again until everything is combined and smooth.

Assemble the tacos

  • Remove the compote from the fridge. Place the cream into the taco shells first, followed by the strawberry compote.
  • Top with some dairy free white chocolate shavings if you wish. Enjoy!

Notes

Make sure that you dip the tortillas into the dairy free butter while it is still warm. This will help the Graham cracker crumbs and sugar to stick to them easily. Otherwise some may fall off.

Nutrition

Serving: 1tacoCalories: 750kcalCarbohydrates: 102gProtein: 7gFat: 43gSaturated Fat: 16gPolyunsaturated Fat: 7gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 34mgSodium: 683mgPotassium: 250mgFiber: 5gSugar: 69gVitamin A: 1551IUVitamin C: 49mgCalcium: 120mgIron: 3mg
Keyword cheesecake, dessert, Gluten-Free, strawberry, tacos, Vegan
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