Strawberry Crunch Cheesecake Tacos That'll Rock Your Pressure Cooker Game
These Strawberry Crunch Cheesecake Tacos are a fun, no-fry dessert filled with creamy cheesecake and topped with sweet strawberry goodness — all made easy using your pressure cooker and oven combo.
Equipment
- 1 Mixing bowl for combining filling
- 1 Wire rack to shape tortillas
- 1 Microwave-safe bowl for melting chocolate
Ingredients
Main Ingredients
- 5 large flour tortillas for taco shells
- 1 tablespoon unsalted butter melted for brushing
- 13 ounces white chocolate melted for dipping
- Strawberry Crunch coating for shell edges
- 8 oz cream cheese softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- ⅔ cup strawberry syrup
- 2 cups fresh strawberries hulled and sliced
Instructions
Instructions
- Preheat oven to 350°F. Cut small rounds from tortillas with a round cutter.
- Brush each tortilla with melted butter and drape over wire rack bars. Bake 10–12 minutes until golden and crisp. Cool completely.
- Melt white chocolate in microwave-safe bowl in 30-second increments, stirring in between until smooth.
- Dip taco shell edges in melted white chocolate, then press into Strawberry Crunch. Let set.
- In bowl, beat cream cheese until smooth. Add powdered sugar and vanilla, beat again.
- Whip heavy cream in separate bowl to stiff peaks. Fold into cream cheese mixture.
- Spoon or pipe cheesecake filling into taco shells. Chill in fridge at least 1 hour.
- Top with strawberry syrup and fresh strawberries before serving.
Notes
Assemble tacos just before serving for maximum crunch. Store components separately if prepping ahead.