Berrylicious Cheesecake Tacos Recipe
Berrylicious Cheesecake Tacos combine crispy homemade tortilla taco shells coated in graham cracker crumbs with a luscious, creamy cheesecake filling topped with sweet blueberry and strawberry jams. This no-bake dessert is quick to prepare and perfect for a fun party treat or family gathering.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 5 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
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
- Preheat Oven: Preheat your oven to 400℉ (200℃) to ensure it reaches the ideal temperature for baking the taco shells.
- Prepare Tortilla Circles: Stack the tortillas and use a 1.5-inch circle cookie cutter to cut out 5 circles. To prevent air bubbles while baking, pierce each tortilla circle on both sides with a fork.
- Coat Tortillas: Dip each tortilla circle into the melted butter, then coat thoroughly with graham cracker crumbs to create a crispy, flavorful taco shell crust.
- Shape and Bake Shells: Flip a cupcake pan upside down and carefully place the coated tortillas between the cups to hold their taco shape. Bake in the preheated oven for 10-12 minutes until they become slightly browned and crisp. Remove and let cool completely.
- Make Cheesecake Filling: In a large bowl, mix together the softened cream cheese, lemon juice, and vanilla extract until smooth and creamy.
- Whip Cream: In a separate bowl, whisk the heavy cream with powdered sugar until stiff peaks form, indicating the cream is fluffy and stable.
- Combine Mixtures: Gently fold the whipped cream into the cream cheese mixture until well combined, creating a light and airy cheesecake filling.
- Fill Taco Shells: Transfer the cheesecake filling into a piping bag for easy filling. Pipe the filling evenly into each cooled taco shell.
- Add Toppings and Serve: Top each cheesecake taco generously with blueberry and strawberry jam. Serve immediately to enjoy the crisp texture and creamy sweetness.
Notes
- Make sure the cream cheese is at room temperature for a smooth filling.
- To prevent tortillas from cracking, handle them gently while cutting and shaping.
- Use a piping bag or zip-top bag with a corner cut off for neat and even filling.
- These cheesecake tacos are best served fresh to maintain crispness but can be stored in the refrigerator for up to 24 hours.
