Cheesecake Berry Tacos (Printable Version)
Crunchy cinnamon shells stuffed with creamy cheesecake and topped with fresh berries for a yummy, fresh sweet bite.
# Ingredients You'll Need:
→ Taco Shells
01 -
4 tablespoons melted butter
02 -
2 teaspoons cinnamon powder
03 -
1 cup sugar
04 -
10 small flour tortillas
→ Cheesecake Mix
05 -
1 teaspoon vanilla extract
06 -
1 cup powdered sugar (120 g)
07 -
1 package (227 g) softened cream cheese
08 -
1 cup heavy whipping cream (240 ml)
→ Fruit Topping
09 -
1/2 cup diced raspberries (65 g)
10 -
1/2 cup blueberries (75 g)
11 -
1/2 cup chopped strawberries (75 g)
# Detailed Preparation Steps:
01 -
Heat your oven to 200°C. Cut out circles from the tortillas using a round cutter or the edge of a glass that's 7-10 cm wide. Brush each circle on both sides with melted butter.
02 -
Combine the sugar and cinnamon in a shallow plate. Press both sides of each butter-brushed tortilla circle into the sugar mix so it sticks well.
03 -
Place each coated tortilla across two adjacent oven rack bars to form taco shells. Bake for about 5 to 7 minutes till golden and crunchy. Move them to a wire rack to cool fully.
04 -
In a big bowl, beat the softened cream cheese until smooth. Stir in the powdered sugar and vanilla til it's all blended.
05 -
Whip the heavy cream until it holds stiff peaks. Carefully fold the whipped cream into the cream cheese mix so it stays fluffy. Chill this at least half an hour.
06 -
Once the shells have cooled and the filling is cold, spoon or pipe the cheesecake mix into each shell. Pile on the fresh mixed berries on top.
07 -
Serve these right away for best crunch. Or pop them in the fridge for up to one hour to keep them crisp.
# Helpful Tips:
01 -
Try swapping regular tortillas for whole wheat and cut back on sugar for a lighter take.
02 -
Add a bit of citrus zest like lemon for a fresh twist in the filling.
03 -
Best eaten within an hour from the fridge to keep the shells nice and crisp.