Go Back

Berrylicious Cheesecake Tacos

A delightful fusion of crunchy graham cracker taco shells filled with airy cheesecake mousse and topped with a glossy berry compote.
Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 12 tacos
Course: Dessert, Snack
Cuisine: American, Fusion
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Graham Cracker Shells
  • 2 cups graham cracker crumbs finely crushed
  • 0.25 cup granulated sugar
  • 0.5 cup unsalted butter melted
  • 1 tsp cinnamon optional
Cheesecake Filling
  • 8 oz cream cheese softened
  • 0.5 cup powdered sugar sifted
  • 1 tsp vanilla extract
  • 0.5 cup heavy whipping cream chilled
Berry Topping
  • 0.5 cup strawberry jam
  • 0.5 cup fresh blueberries

Equipment

  • Mixing bowls
  • Muffin tin (for shaping)
  • Piping bag
  • Hand Mixer

Method
 

  1. Preheat oven to 375°F (190°C). Mix graham crumbs, sugar, and melted butter.
  2. Press mixture into circles and drape over the back of an upside-down muffin tin to form taco shapes.
  3. Bake for 8-10 minutes until golden. Cool completely before removing from the tin.
  4. Beat cream cheese, powdered sugar, and vanilla until smooth.
  5. In a separate bowl, whip heavy cream to stiff peaks, then fold into the cream cheese mixture.
  6. Mix berries with jam to create a glossy topping.
  7. Pipe filling into shells and top with the berry mixture.
  8. Serve immediately to maintain the crunch of the shell.

Notes

To keep shells crunchy longer, coat the inside with a thin layer of melted white chocolate.