Cheesecake Tacos:
Cheesecake tacos: dessert fusion.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 12 Flour Tortillas
- 2 blocks (8 oz each) cream cheese, softened
- 1 cup powdered sugar, plus 1 tablespoon for fruit topping
- 1 cup heavy cream, very cold
- 1 teaspoon vanilla extract
- 1 lemon, zested and 1 teaspoon lemon juice for fruit topping
- 2 teaspoons ground cinnamon
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 pint fresh berries (strawberries, blueberries, raspberries)
- Small handful fresh mint leaves, for garnish
Instructions
- In a large mixing bowl, using an electric mixer, beat two blocks of softened cream cheese (make sure it’s full-fat and at room temperature for ultimate creaminess!) until it’s light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl to ensure everything is incorporated. Next, gradually add 1 cup of powdered sugar, beating on low speed until just combined, then increase to medium and beat until smooth and lump-free. In a separate, chilled bowl, whip 1 cup of very cold heavy cream with 1 teaspoon of vanilla extract until stiff peaks form. This step is crucial for that airy, cloud-like texture! Gently fold the whipped cream into the cream cheese mixture until no streaks remain; be careful not to overmix, as you want to keep that volume. Stir in the zest of one lemon for a bright, tangy pop that perfectly balances the sweetness. Transfer this glorious filling to a piping bag with a large star tip (or a Ziploc bag with the corner snipped off) and refrigerate for at least 30 minutes to firm up slightly while you prepare the shells. This chilling time helps the filling hold its shape beautifully in the taco shells. The filling should be thick, smooth, and easily pipeable, resembling a perfectly whipped frosting.
- Now, let’s tackle those amazing crispy taco shells. In a shallow dish, whisk together 1/2 cup granulated sugar and 2 teaspoons of ground cinnamon – this fragrant mixture is what will take your shells over the top! Melt 1/4 cup of unsalted butter in a small bowl. Take one flour tortilla at a time and, working quickly, lightly brush both sides with the melted butter. Don’t drench them, just a light, even coat. Immediately dip the buttered tortilla into the cinnamon sugar mixture, ensuring both sides are fully coated. You want a generous dusting that glistens! Now, the magic part: drape each coated tortilla over two bars of an oven rack or over a metal colander placed upside down. This technique helps them form a perfect taco shape as they bake. Bake in a preheated oven at 375°F (190°C) for 8-10 minutes, or until golden brown and wonderfully crisp. Keep a close eye on them, as baking times can vary slightly and you don’t want them to burn. They should feel firm to the touch once baked. Carefully remove from the oven and let them cool completely on a wire rack. They will firm up even more as they cool, revealing their beautiful crispness. Avoid handling them too much when they’re warm, as they’ll be delicate.
- For the vibrant fruit topping, gently rinse and pat dry your fresh berries – a delightful mix of strawberries, blueberries, and raspberries adds a gorgeous pop of color and flavor. If using strawberries, hull and quarter them; leave blueberries and raspberries whole. In a small bowl, combine the cleaned berries with 1 tablespoon of powdered sugar and a squeeze of fresh lemon juice, about 1 teaspoon. Toss very gently to coat the fruit without mashing them. The powdered sugar adds a touch of sweetness to complement the cheesecake, while the lemon juice brightens the fruit’s natural flavors, creating a shiny, enticing glaze. The fruit should be glistening and slightly sweetened, not heavily sugared or syrupy. This simple preparation ensures a fresh, zesty counterpoint to the creamy filling.
- Once your cinnamon-sugar shells are perfectly cooled and crisp, it’s time for the grand assembly! Take your chilled cheesecake filling from the piping bag and generously pipe it into each “taco” shell. Aim for an even, beautiful swirl or mound of filling that peeks out enticingly from the top of the shell. Don’t be shy; load ’em up! Arrange the filled tacos on a serving platter. Now, artfully spoon your prepared fresh berry topping over the cheesecake filling in each taco, letting some berries tumble playfully onto the plate. For that final flourish, scatter a few delicate mint leaves on top and around the platter. The contrast of the golden-brown shell, the pristine white filling, and the ruby-red berries is simply stunning, inviting everyone to dive in.
Notes
Get ready to have your dessert world rocked! These Cheesecake Tacos are an absolute game-changer, melding the irresistible creaminess of classic cheesecake with a fun, handheld, crispy shell. Imagine biting into a delicate, cinnamon-sugar-crisped tortilla shell, instantly met with a cool, luscious, and tangy no-bake cheesecake filling. Each glorious bite offers a symphony of textures—the satisfying crunch of the shell, the velvety smooth cheesecake, and the delightful burst of fresh fruit or a drizzle of chocolate. This dessert isn’t just a treat; it’s an experience, perfect for adding a touch of whimsical elegance to any gathering or simply brightening your own day with something truly extraordinary.
Find it online: https://homecookstudio.com/cheesecake-tacos-dessert-fusion/