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Cheesecake Tacos

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These Cheesecake Tacos are a fun twist on traditional cheesecake, with creamy filling and crunchy taco shells topped with fresh berries, chocolate chips, and honey. Perfect for a party or a fun treat!

Ingredients

12 mini taco shells

8 oz cream cheese, softened

1/2 cup powdered sugar

1 tsp vanilla extract

1/2 cup heavy cream

1/2 cup fresh strawberries, diced

1/2 cup fresh blueberries

1/4 cup chocolate chips

1 tablespoon honey

1 tablespoon crushed graham crackers

Instructions

  1. Prepare the Cheesecake Filling: In a medium bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
  2. Whip the Cream: In another bowl, whip the heavy cream until stiff peaks form. Be careful not to overwhip.
  3. Combine the Mixtures: Gently fold the whipped cream into the cream cheese mixture until fully incorporated, creating a fluffy cheesecake filling.
  4. Assemble the Tacos: Carefully spoon or pipe the cheesecake filling into the mini taco shells.
  5. Add the Toppings: Top each cheesecake taco with a few diced strawberries, blueberries, and a sprinkle of chocolate chips. Drizzle a bit of honey over the top for sweetness.
  6. Garnish: Finish by sprinkling the crushed graham crackers over the tacos for a little crunch and a traditional cheesecake flavor.
  7. Serve: Serve immediately, or refrigerate for up to 2 hours to chill before serving.

Notes

You can swap fresh berries for other fruits like raspberries or kiwi, or add coconut flakes or caramel sauce for a new twist.

If you want a gluten-free option, use gluten-free mini taco shells and gluten-free graham cracker crumbs.

The cheesecake filling can be made up to 24 hours ahead of time and stored in the refrigerator before assembling.

If you’re using frozen berries, thaw and drain them to avoid excess moisture.

These tacos are best served fresh, but leftovers can be stored for up to 2 days in the refrigerator.

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