Description
Berrylicious Cheesecake Tacos combine the creamy richness of cheesecake with the fun, crispy texture of taco shells. Filled with a light cheesecake mixture and topped with fresh mixed berries, this unique dessert is a crowd-pleaser perfect for any occasion.
Ingredients
1 cup graham cracker crumbs
3 tablespoons unsalted butter, melted
8 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
1 cup mixed berries (strawberries, blueberries, raspberries)
4–6 flour tortillas (8-inch size)
Fresh mint leaves (optional, for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Cut 4-5 rounds from each tortilla using a cookie cutter. Brush each round with melted butter and coat with graham cracker crumbs. Place the rounds between the cups of an upside-down muffin tin to form taco shells. Bake for 10 minutes or until golden brown. Allow them to cool completely.
- In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.
- Spoon the cheesecake filling into the cooled taco shells. Top with mixed berries and garnish with fresh mint leaves if desired.
- Serve immediately for the best texture and flavor.
Notes
- Experiment with different berry combinations like blackberries or mango for a tropical twist.
- For a spiced crust, add a pinch of cinnamon or nutmeg to the graham cracker crumbs.
- Add a tablespoon of lemon juice or zest to the cheesecake filling for a tangy kick.
- Top with honey, chocolate sauce, or crushed nuts for extra texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 220
- Sugar: 15g
- Sodium: 80mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
