Berrylicious Cheesecake Tacos Recipe

Introduction

These Berrylicious Cheesecake Tacos are a fun and delightful twist on classic dessert tacos, combining creamy cheesecake filling with sweet strawberry and blueberry jams. Perfect for a crowd-pleasing treat that’s easy to make and impressive to serve.

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 five 1.5-inch circles using a cookie cutter. Pierce each circle on both sides with a fork to prevent air bubbles.
3. Step 3: Dip each tortilla circle into melted butter, then coat both sides with graham cracker crumbs. Place them between the inverted cups of a cupcake pan to form taco shells.
4. Step 4: Bake for 10-12 minutes or until the edges turn slightly brown. Remove and allow them to cool completely.
5. Step 5: In a large bowl, beat together the cream cheese, lemon juice, and vanilla extract until smooth.
6. Step 6: In a separate bowl, whisk the heavy cream with powdered sugar until stiff peaks form. Gently fold this into the cream cheese mixture until well combined.
7. Step 7: Transfer the cheesecake filling to a piping bag and fill each cooled taco shell. Top with blueberry and strawberry jam as desired.
8. Step 8: Serve immediately and enjoy your Berrylicious Cheesecake Tacos!

Tips & Variations

• For a crunchy shell, make sure to let the tortilla shells cool completely before filling.
• Try swapping blueberry and strawberry jam with fresh berries for a fresher taste.
• Add a sprinkle of chopped nuts or chocolate shavings on top for extra texture and flavor.

Storage

Store any leftover cheesecake tacos in an airtight container in the refrigerator for up to 2 days. Because the shells may become soggy over time, it’s best to fill them just before serving. Reheat the shells briefly in the oven if you want to refresh their crispiness before filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use flour tortillas instead of corn tortillas?

Yes, 8-inch flour tortillas work perfectly for this recipe and tend to be more pliable when shaping the taco shells.

How do I prevent the shells from becoming soggy?

Make sure the taco shells are completely cooled before adding the cheesecake filling and jams. Fill them just before serving to keep the shells crisp.

Berrylicious Cheesecake Tacos Recipe

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4.5 from 575 reviews

These Berrylicious Cheesecake Tacos combine crispy, graham cracker-coated tortilla shells with a creamy, tangy cheesecake filling, topped with sweet blueberry and strawberry jams for a delightful twist on traditional tacos.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 5 individual 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 Oven: Preheat your oven to 400℉ (200℃) to prepare for baking the tortilla shells.
2. Prepare Tortilla Circles: Stack the tortillas and cut out five 1.5-inch circles using a cookie cutter. To prevent air bubbles, prick each tortilla circle on both sides with a fork.
3. Coat Tortillas: Dip each tortilla circle into the melted butter, then coat thoroughly with graham cracker crumbs.
4. Shape and Bake Shells: Invert a cupcake pan and place the tortillas between the cups to form taco shell shapes. Bake for 10-12 minutes until lightly browned and crisp. Remove and allow to cool completely.
5. Make Cheesecake Filling: In a large mixing bowl, combine cream cheese, lemon juice, and vanilla extract. Mix until smooth to create a creamy base.
6. Whip Cream: In another bowl, whisk the heavy cream and powdered sugar until stiff peaks form.
7. Combine Mixes: Gently fold the whipped cream into the cream cheese mixture until well incorporated and fluffy.
8. Pipe Filling: Transfer the cheesecake filling into a piping bag and fill the cooled tortilla shells generously.
9. Add Toppings and Serve: Top the filled tacos with blueberry and strawberry jams as desired. Serve immediately and enjoy your Berrylicious Cheesecake Tacos!

Notes

• To keep the shells crispy, serve the tacos immediately after filling.
• Room temperature cream cheese is essential for a smooth cheesecake filling.
• Graham cracker crumbs help add crunch and flavor to the taco shells.
• If you don’t have a piping bag, use a plastic sandwich bag with a small corner cut off.
• You can substitute other fruit jams or fresh berries as toppings.

Keywords: cheesecake tacos, dessert tacos, graham cracker shells, no-bake cheesecake, berry dessert, easy dessert recipe