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Berrylicious Cheesecake Tacos

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Fun and eye-catching dessert tacos with crispy cinnamon-sugar shells filled with creamy cheesecake filling and topped with fresh berries.

Ingredients

  • 8–10 small tortillas
  • 3 tbsp granulated sugar
  • 1 tsp cinnamon
  • 3 tbsp butter, melted

Cheesecake Filling:

  • 8 oz (225g) cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup whipped cream or whipped topping

Toppings:

  • 1/2 cup fresh strawberries, chopped
  • 1/2 cup blueberries
  • 1/2 cup raspberries
  • 2 tbsp chocolate drizzle (optional)
  • 2 tbsp crushed graham crackers (optional)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Brush tortillas with melted butter and sprinkle with a mixture of sugar and cinnamon.
  3. Drape tortillas over oven-safe bars or the back of a muffin tin to form taco shapes.
  4. Bake for 8–10 minutes until golden and crisp, then allow to cool completely.
  5. In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
  6. Fold in whipped cream until light and fluffy.
  7. Pipe or spoon the cheesecake filling into cooled taco shells.
  8. Top with strawberries, blueberries, and raspberries.
  9. Drizzle with chocolate and sprinkle with crushed graham crackers if desired.
  10. Serve immediately for best texture.

Notes

  • Assemble just before serving to keep shells crispy.
  • Store filling in the refrigerator for up to 3 days.
  • Use different fruits like mango, kiwi, or peaches for variation.
  • Add caramel or chocolate inside the shell for extra richness.
  • Use light cream cheese for a lighter version.

Nutrition

Find it online: https://cookedbymaya.com/berrylicious-cheesecake-tacos-2/