Berrylicious Cheesecake Tacos (Print-Friendly Version)
Crispy cinnamon-coated shells with smooth cheesecake filling and fresh berries, perfect for a sweet, fresh treat.
# Ingredients Required:
→ Taco Shells
01 -
10 small flour tortillas
02 -
4 tablespoons butter, melted
03 -
1 cup granulated sugar
04 -
2 teaspoons ground cinnamon
→ Cheesecake Filling
05 -
1 package (227 g) cream cheese, softened
06 -
1 cup (240 ml) heavy whipping cream
07 -
1 cup (120 g) powdered sugar
08 -
1 teaspoon vanilla extract
→ Topping
09 -
1/2 cup (75 g) diced strawberries
10 -
1/2 cup (75 g) blueberries
11 -
1/2 cup (65 g) raspberries
# Detailed Directions:
01 -
Preheat oven to 200°C. Using a 7-10 cm round cutter or glass rim, cut circles from flour tortillas. Brush both sides of each circle with melted butter.
02 -
Mix granulated sugar and cinnamon in a shallow dish. Press both sides of each buttered tortilla circle into the cinnamon sugar mixture to coat evenly.
03 -
Drape each coated tortilla circle over two adjacent oven rack bars to shape taco shells. Bake for 5–7 minutes until golden and crisp. Transfer to wire rack to cool completely.
04 -
In a large bowl, beat softened cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until fully combined.
05 -
Whip heavy cream to stiff peaks in a separate bowl. Gently fold the whipped cream into the cream cheese mixture until evenly incorporated and fluffy. Chill for at least 30 minutes.
06 -
Once shells are cool and filling is chilled, fill each shell with the cheesecake mixture using a spoon or piping bag. Top generously with mixed fresh berries.
07 -
Serve immediately for optimal texture. Alternatively, refrigerate assembled tacos up to one hour to maintain crispness.
# Helpful Advice:
01 -
For a healthier variation, substitute whole wheat tortillas and reduce sugar quantities.
02 -
Enhance the filling's flavor by adding lemon or citrus zest.
03 -
Consume within one hour refrigerated to preserve shell crispiness.