Name: Berrylicious Cheesecake Tacos
Prep time: 20 min
Cook time: 10 min
Total time: 40 min
Cuisine: American
Ingredients: 8 small flour tortillas; 3 tbsp butter, melted; 0.25 cup granulated sugar; 1 tsp ground cinnamon; 8 oz cream cheese, softened; 0.5 cup powdered sugar; 1 tsp vanilla extract; 0.75 cup heavy whipping cream; 1 cup strawberries, sliced; 0.5 cup blueberries; 0.5 cup raspberries

I love making these Berrylicious Cheesecake Tacos when I want a dessert that looks impressive but is actually very simple to prepare. They’re creamy, fruity, and fun to eat, combining crisp taco shells with a smooth cheesecake filling and fresh berries.

Why You’ll Love This Recipe

I like this recipe because it’s no-bake, quick, and perfect for parties or special treats. I can customize the berries based on what I have, and the cheesecake filling always turns out rich and smooth. I also enjoy how playful the taco shape feels for a dessert.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

small flour tortillas
butter
granulated sugar
ground cinnamon
cream cheese
powdered sugar
vanilla extract
heavy whipping cream
strawberries
blueberries
raspberries

Directions

I start by shaping the tortillas into taco shells and brushing them lightly with melted butter. I sprinkle them with a mixture of sugar and cinnamon, then bake until golden and crisp. I let them cool completely so they hold their shape.

In a mixing bowl, I beat the cream cheese until smooth, then add powdered sugar and vanilla extract. In a separate bowl, I whip the heavy cream until stiff peaks form and gently fold it into the cream cheese mixture to keep it light and fluffy.

I fill each cooled taco shell with the cheesecake mixture and top it with a mix of fresh berries just before serving.

Servings and Timing

I usually get about 8 dessert tacos from this recipe.
Prep time: 20 minutes
Bake time: 10 minutes
Assembly time: 10 minutes
Total time: about 40 minutes

Variations

I sometimes drizzle chocolate sauce or berry compote over the top for extra sweetness. When I want a citrus twist, I add lemon zest to the cheesecake filling. I also like using only one type of berry for a more focused flavor.

Storage/Reheating

I store the cheesecake filling and taco shells separately in the refrigerator for up to 2 days. I assemble them just before serving so the shells stay crisp. I don’t reheat these since they’re best served chilled.

FAQs

Can I make these ahead of time?

I prepare all the components in advance and assemble them right before serving.

What tortillas work best?

I prefer small flour tortillas because they bake into crisp but delicate shells.

Can I use frozen berries?

I can use frozen berries, but I make sure to thaw and drain them well to avoid excess moisture.

How do I keep the shells from getting soggy?

I fill the shells right before serving to keep them crisp.

Can I make this dessert lighter?

I sometimes reduce the sugar slightly or use lighter cream cheese, and it still tastes great.

Conclusion

I enjoy these Berrylicious Cheesecake Tacos because they’re creamy, fruity, and easy to customize. They’re a fun dessert that always feels special, and I love how quickly they come together for any occasion.