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Berrylicious Cheesecake Tacos

Berrylicious Cheesecake Tacos: A Sweet Twist on Dessert

Berrylicious Cheesecake Tacos are a delightful dessert that combines the joy of tacos with creamy cheesecake goodness.
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Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 8 tacos
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Taco Shells
  • 8 pieces 8-inch Tortillas Substitute with gluten-free tortillas for a GF version.
  • 1/2 cup Graham Cracker Crumbs Can be replaced by crushed vanilla wafers or digestive biscuits.
  • 1/4 cup Unsalted Butter, melted Use coconut oil for a dairy-free option.
For the Cheesecake Filling
  • 8 oz Cream Cheese, softened Consider using flavored cream cheese like strawberry for an extra kick.
  • 1/2 cup Heavy Cream Coconut cream can be used for a vegan alternative.
  • 1/3 cup Powdered Sugar Adjust the amount based on your taste preference.
  • 1 tablespoon Lemon Juice Lime juice can be used as a substitute.
  • 1 teaspoon Vanilla Extract Substitute with almond extract for a different taste.
For the Toppings
  • 1/4 cup Blueberry Jam Swap for raspberry or peach jam.
  • 1/4 cup Strawberry Jam Nutella can be drizzled instead for a decadent option.

Equipment

  • oven
  • Muffin tin
  • Mixing bowls
  • Hand mixer
  • piping bag
  • Round cutter
  • Fork

Method
 

Step-by-Step Instructions for Berrylicious Cheesecake Tacos
  1. Preheat your oven to 400°F (200°C).
  2. Cut your tortillas into approximately 1.5-inch circles and pierce each round gently with a fork.
  3. Dip each tortilla round into melted butter, then coat with graham cracker crumbs.
  4. Drape each tortilla over an inverted muffin tin and bake for 10–12 minutes.
  5. In a mixing bowl, beat together cream cheese, lemon juice, and vanilla extract until smooth.
  6. Whip heavy cream alongside powdered sugar until stiff peaks form, then fold into the cream cheese mixture.
  7. Refrigerate the mixture for 30 minutes.
  8. Fill each taco shell with the cheesecake mixture using a piping bag.
  9. Top each taco with blueberry and strawberry jam.

Nutrition

Serving: 1tacoCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 15gSaturated Fat: 8gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

For improved crispness, prepare taco shells a day ahead. Assemble right before serving to maintain crunchiness. Use chilled ingredients for a firmer filling.

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