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Cheesecake Tacos

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Cheesecake tacos are a fun, hand-held dessert featuring crisp cinnamon-sugar shells filled with fluffy cheesecake filling and topped with fresh berries or your favorite sweet toppings. Perfect for parties, these treats are easy to make ahead and always a crowd-pleaser.

Ingredients

Scale
  • 8 small (5-inch) flour tortillas (regular or gluten-free)
  • 1/4 cup unsalted butter, melted
  • 1/3 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 8 oz cream cheese, softened
  • 2/3 cup powdered sugar
  • 1/2 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon zest (optional)
  • 1 cup fresh mixed berries (strawberries, blueberries, raspberries, blackberries, or your favorites)
  • OR 1 cup canned pie filling (cherry or blueberry)
  • Crushed graham crackers or cookies (optional)
  • Mini chocolate chips or caramel drizzle (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Use a round cookie cutter or glass to cut 8 small circles (about 5-inch each) from flour tortillas.
  2. Melt butter in a small bowl. In another bowl, mix granulated sugar and cinnamon.
  3. Brush both sides of each tortilla circle with melted butter, then coat each side generously in the cinnamon sugar mixture.
  4. Flip a standard muffin tin upside-down and drape each coated tortilla over two muffin cups to form a taco shape.
  5. Bake in preheated oven for 8–10 minutes, until golden brown and crisp. Watch closely after 7 minutes to prevent burning.
  6. Remove shells from oven and let cool on the pan for a few minutes before transferring to a wire rack to cool completely.
  7. In a large bowl, beat softened cream cheese with powdered sugar using a hand or stand mixer for 2–3 minutes until smooth.
  8. Add heavy whipping cream and vanilla extract. Beat on medium-high speed for another 2–3 minutes until light and fluffy. Add lemon zest if using.
  9. If filling is too soft, chill in the fridge for 10 minutes to firm up.
  10. Spoon cheesecake filling into a piping bag or zip-top bag (snip off a corner). Pipe a generous line of filling into each cooled taco shell.
  11. Top each cheesecake taco with fresh berries, pie filling, or your favorite toppings. Sprinkle with crushed graham crackers, mini chocolate chips, or drizzle with caramel if desired.
  12. Serve immediately, or chill for up to 2 hours before serving.

Notes

For gluten-free, use gluten-free tortillas. For a lighter version, substitute some cream cheese with Greek yogurt. Assemble tacos just before serving for the crispiest shells. If shells soften, re-crisp in a 350°F oven for 3–5 minutes. Filling and shells can be made ahead and stored separately.

Nutrition

Keywords: cheesecake tacos, dessert tacos, party dessert, easy cheesecake, cinnamon sugar shells, hand-held dessert, make ahead dessert, berries, taco bar, sweet tacos

Find it online: https://hungermind.com/cheesecake-tacos-recipe-easy-sweet-party-dessert-everyone-loves/