Berrylicious Cheesecake Tacos Recipe

Introduction

These Berrylicious Cheesecake Tacos combine creamy cheesecake filling with crispy, graham-cracker-coated tortilla shells for a delightful twist on a classic dessert. Topped with sweet blueberry and strawberry jam, they’re perfect for a fun and easy treat that will impress your guests.

Ingredients

• 5 8-inch Tortillas
• 1 cup Graham Cracker Crumbs
• ⅓ cup Unsalted Butter (melted)
• 9 ounces Cream Cheese (room temperature)
• 1 cup Heavy Cream
• ⅓ cup Powdered Sugar
• 1 tsp Lemon Juice
• 1 tsp Vanilla Extract
• Blueberry Jam
• Strawberry Jam

Instructions

1. Step 1: Preheat your oven to 400℉ (200℃).
2. Step 2: Stack the tortillas and cut out 5 circles using a 1.5-inch circle cookie cutter. To prevent air bubbles, prick each tortilla on both sides with a fork.
3. Step 3: Dip each tortilla circle into the melted butter, then coat it evenly with graham cracker crumbs. Flip an upside-down cupcake pan and place the tortillas between the cups to shape them into taco shells.
4. Step 4: Bake the tortilla shells for 10-12 minutes or until they turn slightly brown. Remove from the oven and allow them to cool completely.
5. Step 5: In a large mixing bowl, beat together the cream cheese, lemon juice, and vanilla extract until smooth and creamy.
6. Step 6: In a separate bowl, whisk the heavy cream and powdered sugar until stiff peaks form, then gently fold this into the cream cheese mixture until well combined.
7. Step 7: Fill a piping bag with the cheesecake mixture and pipe it into the cooled tortilla taco shells. Top each taco with blueberry and strawberry jam to taste.
8. Step 8: Serve immediately and enjoy your Berrylicious Cheesecake Tacos!

Tips & Variations

• For extra crunch, chill the taco shells before piping the filling.
• Try swapping out the jams for fresh berries for a fresher taste.
• Use flavored cream cheese, like strawberry or honey, for a different twist.

Storage

Store any leftover filled tacos in an airtight container in the refrigerator for up to 2 days. The shells may soften over time, so it’s best to keep the cheesecake filling separate and assemble just before serving. Reheat the shells briefly in the oven to crisp them before filling again if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the taco shells ahead of time?

Yes, the shells can be baked and stored in an airtight container at room temperature for up to 2 days. Just re-crisp them in a warm oven for a few minutes before filling.

What can I use instead of a piping bag?

If you don’t have a piping bag, you can use a resealable plastic bag with a small corner cut off or simply spoon the cheesecake mixture into the shells carefully.

Berrylicious Cheesecake Tacos Recipe

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★★★★★

4.4 from 112 reviews

Berrylicious Cheesecake Tacos are a delightful dessert featuring crispy graham cracker-crusted tortilla shells filled with a creamy, tangy cheesecake filling and topped with vibrant blueberry and strawberry jams. This recipe combines crunchy textures with luscious flavors, perfect for a fun and delicious treat.

• Author: Toney
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 5 cheesecake tacos 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Tortilla Shells

• 5 8-inch Tortillas
• 1 cup Graham Cracker Crumbs
• ⅓ cup Unsalted Butter (melted)

Cheesecake Filling

• 9 ounces Cream Cheese (room temperature)
• 1 cup Heavy Cream
• ⅓ cup Powdered Sugar
• 1 tsp Lemon Juice
• 1 tsp Vanilla Extract

Toppings

• Blueberry Jam
• Strawberry Jam

Instructions

1. Preheat the Oven: Preheat your oven to 400℉ (200℃) to prepare for baking the tortilla shells.
2. Prepare Tortilla Circles: Stack the tortillas together and use a 1.5-inch circle cookie cutter to cut out 5 circles. To prevent air bubbles during baking, prick each tortilla on both sides with a fork.
3. Coat Tortillas: Dip each tortilla circle into the melted butter, then coat evenly with graham cracker crumbs. This will give the shells a crunchy, flavorful crust.
4. Shape and Bake Tortilla Shells: Flip a cupcake pan upside down and place the coated tortillas between the cups to hold their taco shape. Bake for 10-12 minutes or until they turn slightly brown and crisp. Remove and allow to cool completely.
5. Prepare Cheesecake Filling: In a large mixing bowl, blend the room temperature cream cheese with lemon juice and vanilla extract until smooth and creamy.
6. Whip Cream Mixture: In a separate bowl, whisk the heavy cream with powdered sugar until stiff peaks form, creating a light and fluffy texture.
7. Combine Mixtures: Gently fold the whipped cream into the cream cheese mixture until fully combined, ensuring a smooth and airy cheesecake filling.
8. Assemble Tacos: Fill a piping bag with the cheesecake mixture and pipe it neatly into the cooled tortilla shells.
9. Add Toppings and Serve: Top each cheesecake taco with generous spoonfuls of blueberry and strawberry jam. Serve immediately to enjoy the perfect contrast of textures and flavors.

Notes

• Ensure cream cheese is at room temperature to avoid lumps in the cheesecake filling.
• Pricking the tortillas helps prevent bubbling and ensures even baking.
• You can substitute heavy cream with whipping cream if desired.
• For extra flavor, consider adding a sprinkle of powdered sugar or fresh berries on top before serving.
• Serve immediately as shells may lose their crispness if stored for too long.

Keywords: cheesecake tacos, dessert tacos, graham cracker crust, creamy cheesecake, berry jam topping, easy dessert, no-bake cheesecake filling