Berrylicious Cheesecake Tacos Recipe

Introduction

Berrylicious Cheesecake Tacos offer a fun and delicious twist on traditional cheesecake. These crispy, graham-cracker-coated tortilla shells filled with creamy cheesecake and fresh berry jams make a perfect sweet treat for any occasion.

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 together and use a 1.5-inch circle cookie cutter to cut out 5 circles. To prevent air bubbles during baking, prick each tortilla with a fork on both sides.
3. Step 3: Dip each tortilla circle into the melted butter, then coat it evenly with graham cracker crumbs.
4. Step 4: Flip a cupcake pan upside down and carefully place the coated tortillas between the cups to shape them like taco shells.
5. Step 5: Bake in the preheated oven for 10 to 12 minutes, or until the shells are slightly browned. Remove them and allow to cool completely.
6. Step 6: In a large mixing bowl, combine the cream cheese, lemon juice, and vanilla extract. Mix until smooth and creamy.
7. Step 7: In a separate bowl, whisk the heavy cream and powdered sugar together until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.
8. Step 8: Transfer the cheesecake filling into a piping bag and pipe it neatly into the cooled taco shells.
9. Step 9: Top each filled taco with spoonfuls of blueberry and strawberry jam before serving.

Tips & Variations

• Use fresh berries instead of jam for a natural and refreshing topping.
• For a crunchy texture, sprinkle chopped nuts over the cheesecake filling.
• Substitute the graham cracker crumbs with crushed digestive biscuits or cookies for a different flavor.
• If you don’t have a piping bag, use a zip-top bag with a small corner cut off to pipe the filling.

Storage

Store the assembled cheesecake tacos in an airtight container in the refrigerator for up to 2 days. To avoid soggy shells, keep the filling and jams separate and assemble just before serving. Leftover filling can be stored in the refrigerator for up to 3 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the taco shells ahead of time?

Yes, you can bake the tortilla shells a day in advance and store them in an airtight container to keep them crisp until you’re ready to fill and serve.

Can I use low-fat cream cheese or heavy cream?

For best texture and taste, full-fat cream cheese and heavy cream are recommended, but you can use reduced-fat versions with a slight difference in richness and firmness.

Berrylicious Cheesecake Tacos Recipe

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★★★★★

4.7 from 132 reviews

These Berrylicious Cheesecake Tacos combine crispy graham cracker-coated tortilla shells with a creamy, tangy cheesecake filling and vibrant blueberry and strawberry jams for a delightful handheld dessert that’s perfect for any occasion.

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

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 use a 1.5-inch circle cookie cutter to cut 5 circles from the stack. To prevent air bubbles during baking, prick each tortilla circle with a fork on both sides.
3. Coat Tortillas: Dip each tortilla circle into melted butter, then coat both sides evenly with graham cracker crumbs. This adds a sweet, crunchy texture to the shell.
4. Shape Tortillas: Place the coated tortillas between the cups of an inverted cupcake pan to form taco shell shapes and keep them upright while baking.
5. Bake Shells: Bake the shaped tortillas in the preheated oven for 10-12 minutes or until they turn slightly brown and crisp. Remove and allow them to cool completely.
6. Make Cheesecake Filling: In a large bowl, beat the cream cheese with lemon juice and vanilla extract until smooth and creamy.
7. Whip Cream: In a separate bowl, whisk the heavy cream with powdered sugar until stiff peaks form, then gently fold this whipped cream into the cream cheese mixture until well combined.
8. Assemble Tacos: Transfer the cheesecake filling into a piping bag and pipe it into the cooled taco shells evenly.
9. Add Toppings: Finish by topping each cheesecake taco with dollops of blueberry jam and strawberry jam for a burst of fruity sweetness.

Notes

• Use room temperature cream cheese to ensure a smooth filling without lumps.
• Gently folding the whipped cream into the cream cheese mixture keeps the filling light and airy.
• If you don’t have a cupcake pan, you can creatively use other molds to shape the tortillas.
• Store assembled tacos in the refrigerator and consume within 1-2 days for best freshness.
• Feel free to substitute jams with fresh berries or other fruit preserves of your choice.

Keywords: Cheesecake Tacos, Dessert Tacos, Graham Cracker Shell, Berry Dessert, No-Bake Filling, Party Dessert