Why You’ll Love This Recipe

These Berrylicious Cheesecake Tacos are a playful twist on classic cheesecake. The crispy, golden tortilla shell gives a satisfying crunch, while the creamy cheesecake filling offers that smooth, velvety texture you love. The sweet jams of blueberry and strawberry add a fruity, refreshing finish. Whether you’re serving them for a party, family gathering, or just a fun dessert, these tacos are both delicious and visually striking.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the taco shell:

5 (8-inch) tortillas
1 cup graham cracker crumbs
⅓ cup unsalted butter, melted

For the cheesecake filling:

9 ounces cream cheese, room temperature
1 cup heavy cream
⅓ cup powdered sugar
1 teaspoon lemon juice
1 teaspoon vanilla extract

For the topping:

Blueberry jam
Strawberry jam

Directions

1. Prepare the taco shell:

Preheat your oven to 400°F (200°C).
Stack the tortillas together and cut 5 circles using a 1.5-inch circle cookie cutter.
To prevent air bubbles, gently stab each tortilla with a fork on both sides.
Dip each tortilla circle into the melted butter, then coat it with graham cracker crumbs.
Flip a cupcake pan upside down and place the buttered, crumb-coated tortillas between the cups.
Bake for 10-12 minutes or until the tortillas turn slightly brown and crispy. Remove from the oven and let cool.

2. Make the cheesecake filling:

In a large mixing bowl, beat the cream cheese, lemon juice, and vanilla extract until smooth and creamy.
In a separate bowl, whisk the heavy cream with powdered sugar until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture, combining well.

3. Assemble the cheesecake tacos:

Pour the cheesecake filling into a piping bag and pipe the creamy mixture into the cooled taco shells.
Top each taco with a spoonful of blueberry and strawberry jam for a fruity burst.

4. Serve and enjoy:

Serve the Berrylicious Cheesecake Tacos immediately, and enjoy this sweet, fun dessert!

Servings and Timing

Servings: 25 mini tacos
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

Variations

Add fresh fruit: For an extra fruity touch, top the tacos with fresh berries like strawberries, blueberries, or raspberries in addition to the jam.
Flavor variations: You can switch up the jams by using other fruit flavors such as blackberry, raspberry, or apricot, depending on your preference.
Chocolate drizzle: For a chocolate twist, drizzle melted chocolate over the top of the tacos after adding the jam.
Graham cracker crust: Instead of using graham cracker crumbs on the tortillas, you can make a classic graham cracker crust for the filling itself and pipe that into the taco shells.

Storage/Reheating

Storage: These cheesecake tacos are best served fresh. If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. The shells may soften over time, so it’s recommended to assemble them just before serving.
Reheating: The cheesecake tacos are meant to be enjoyed cold, so there’s no need for reheating. Simply refrigerate the unassembled shells and filling, and put them together when ready to serve.

FAQs

Can I make these ahead of time?

While the cheesecake filling can be made ahead and refrigerated, it’s best to assemble the tacos right before serving to keep the shells crispy.

Can I use store-bought tortillas?

Yes, you can use store-bought tortillas, but for best results, use flour tortillas that are soft yet sturdy enough to hold the cheesecake filling and jam.

Can I freeze these cheesecake tacos?

Freezing is not recommended as the taco shells may lose their crispness. However, you can freeze the cheesecake filling in a separate container and assemble the tacos when ready.

Can I use a different type of cheese for the filling?

Cream cheese is key for the texture and flavor, but you can try adding mascarpone or ricotta cheese for a different twist. Keep in mind that this may change the consistency of the filling.

How can I make these more decadent?

Add a layer of caramel sauce or a sprinkle of chopped nuts like pistachios or almonds for an extra layer of flavor and texture.

Conclusion

Berrylicious Cheesecake Tacos are a fun, creative, and delicious way to enjoy a classic dessert. With their crispy graham cracker crust, creamy cheesecake filling, and sweet fruit toppings, they’re sure to delight everyone at your table. Perfect for any occasion, these handheld treats are easy to make and even easier to devour!

Berrylicious Cheesecake Tacos

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Berrylicious Cheesecake Tacos are mini taco-shaped desserts featuring a crispy graham cracker-coated shell, creamy cheesecake filling, and a sweet topping of blueberry and strawberry jam.

Author: Amy
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: 25 mini tacos
Category: Dessert
Method: Baking, Assembling
Cuisine: American
Diet: Vegetarian

Instructions

Preheat your oven to 400°F (200°C). Cut 5 circles from the tortillas using a 1.5-inch circle cookie cutter. Stab each tortilla circle with a fork on both sides to prevent air bubbles.
Dip each tortilla circle into melted butter and coat with graham cracker crumbs. Place them between the cups of an upside-down cupcake pan and bake for 10-12 minutes until crispy. Let cool.
In a large bowl, beat the cream cheese, lemon juice, and vanilla extract until smooth. In another bowl, whip the heavy cream with powdered sugar until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
Pipe the cheesecake filling into the cooled taco shells and top each with a spoonful of blueberry and strawberry jam.
Serve immediately and enjoy!