Description
Sweet meets savory in these irresistible cheesecake tacos, blending creamy dessert magic with crisp tortilla shells. Mexican-inspired indulgence delivers a playful twist you’ll crave with each delightful, crunch-filled bite.
Ingredients
Scale
Main Ingredients:
- 8 ounces (226 grams) cream cheese, softened
- 10 small flour tortillas
- 1 cup (240 milliliters) heavy cream
- 1 cup (200 grams) granulated sugar
Coating Ingredients:
- 2 tablespoons cinnamon
- 1 cup (200 grams) granulated sugar
Flavoring and Topping Ingredients:
- 1 cup (120 grams) powdered sugar
- 1 teaspoon vanilla extract
- Fresh berries or fruit
Instructions
- Preheat the oven to 400°F (200°C) and prepare a muffin pan turned upside down for creating taco shell shapes.
- Transform tortillas into circular shapes, then generously coat each piece with a delightful cinnamon-sugar mixture.
- Carefully drape the seasoned tortilla rounds over the inverted muffin pan cavities, forming delicate taco shell curves.
- Bake the shaped tortillas for 6-8 minutes until they transform into crispy, golden shells with slightly curled edges.
- Remove from oven and allow shells to cool completely, ensuring they maintain their crisp taco-like structure.
- In a mixing bowl, whip cream cheese until it reaches a velvety smooth consistency.
- Incorporate heavy cream, powdered sugar, and vanilla extract into the cream cheese, blending until the mixture becomes light, airy, and creamy.
- Once shells are thoroughly cooled, carefully fill each taco shell with the luscious cheesecake mixture using a spoon or piping bag.
- Embellish the filled shells with a vibrant array of fresh berries or seasonal fruits for added color and flavor.
- Serve immediately for a crisp texture, or refrigerate briefly to achieve a firmer filling consistency.
Notes
- Choose soft flour tortillas for the best texture and easiest shaping when creating taco shells.
- Ensure tortillas are evenly coated with cinnamon sugar for consistent caramelization and sweet crunch.
- Invert muffin pan carefully to create perfect curved taco shapes without breaking delicate tortillas.
- Whip cream cheese at room temperature for smoother, lump-free filling that pipes beautifully.
- Experiment with different fruit toppings like mango, kiwi, or peach for varied flavor profiles.
- Store assembled cheesecake tacos in refrigerator for up to 2 hours before serving to maintain crisp shell texture.
- For gluten-free option, swap flour tortillas with corn tortillas or use almond flour tortilla alternatives.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10
- Calories: 306 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 58 mg