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Summer Berry Cheesecake Tacos

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A delightful dessert featuring crispy taco shells filled with a creamy cheesecake mixture and topped with vibrant fresh berries.
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 10 tacos
Course: Dessert, Snack
Cuisine: American, Summer
Calories: 250

Ingredients
  

For the Taco Shells
  • 5 pieces 8-inch Tortillas These will yield about 20 taco shells.
  • 1 cup graham cracker crumbs
  • 1/4 cup melted butter
For the Filling
  • 1 cup heavy cream
  • 1 cup softened cream cheese
  • 1 tsp lemon zest
  • 1 tsp vanilla extract
  • 1/4 cup powdered sugar
For the Topping
  • 1 cup sliced strawberries Feel free to swap with seasonal berries.
  • 1 cup blueberries Feel free to swap with seasonal berries.

Method
 

Preparation
  1. Preheat your oven to 400°F.
  2. Cut out the tortilla rounds using a cookie cutter to get 4-5 rounds from each tortilla, aiming for about 20 rounds total.
  3. Dip each tortilla round in melted butter, then coat it in graham cracker crumbs.
  4. Flip a muffin tin upside down and place the tortilla pieces in between the muffin cups. Bake for 10 minutes or until they’re golden brown. Let them cool in the pan to maintain their shape.
Cream Cheese Filling
  1. In a mixing bowl, beat together heavy cream, cream cheese, powdered sugar, lemon zest, and vanilla for about 2 minutes on medium speed until it thickens.
  2. Place the mixture in the fridge for 30 minutes to set.
Assembly
  1. Transfer the chilled cream cheese filling into a piping bag and fill the taco shells generously.
  2. Top with the sliced strawberries and blueberries. Optionally sprinkle additional graham cracker crumbs on top.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 8gSodium: 200mgFiber: 1gSugar: 10g

Notes

For an eye-catching presentation, arrange filled tacos on a colorful platter and garnish with mint leaves or drizzle with fruit sauce. Pair with whipped cream or a summer drink!
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