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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!
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
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.
Find it online: https://familydinnercooking.com/cheesecake-tacos/