Description

Berrylicious Cheesecake Tacos are a delightful dessert twist featuring crisp graham-coated tortilla shells filled with creamy cheesecake filling and topped with vibrant berry jams—perfect for parties or sweet summer treats.

Ingredients

8-inch tortillas (cut into ~1.5-inch rounds)

1/2 cup graham cracker crumbs

1/4 cup unsalted butter, melted

For the cheesecake filling:

8 oz cream cheese, softened

1/2 cup heavy cream

1/3 cup powdered sugar

1 tablespoon lemon juice

1 teaspoon vanilla extract

Toppings:

1/4 cup blueberry jam

1/4 cup strawberry jam

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Instructions

Preheat oven to 400°F (200°C). Cut tortillas into small rounds (~1.5-inch) and pierce to prevent bubbling.
Dip each tortilla round in melted butter, then coat in graham cracker crumbs.
Shape over the back of a muffin tin to form taco shells and bake for 10–12 minutes until golden and crisp. Cool completely.
In a bowl, beat cream cheese with lemon juice and vanilla until smooth.
In a separate bowl, whip heavy cream with powdered sugar to stiff peaks. Fold into cream cheese mixture until combined. Chill for 30 minutes.
Pipe cheesecake filling into cooled taco shells.
Top with blueberry and strawberry jam. Serve immediately or chill briefly to set.

Notes

Substitute jams with Nutella, caramel, or fresh berries for variation.
Add citrus zest to the filling for extra brightness.
Use crushed vanilla wafers or gluten-free crumbs as alternatives to graham crackers.
Store baked shells separately in an airtight container for up to 2 days to maintain crispness.
Do not freeze assembled tacos; freeze filling only and whip again after thawing.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 taco
Calories: 120
Sugar: 7g
Sodium: 85mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 0g
Protein: 1g
Cholesterol: 20mg