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Cheesecake Tacos

Irresistible Cheesecake Tacos with a Crunchy Twist

These Cheesecake Tacos combine creamy cheesecake with a crunchy shell for a delightful dessert experience.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 6 tacos
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shells
  • 3 tablespoons Unsalted Butter Can substitute with coconut oil
  • ¼ cup Granulated Sugar Brown sugar can be used for extra depth
  • 1 tablespoon Ground Cinnamon Nutmeg is a possible substitute
  • 6 small Flour Tortillas Whole wheat or gluten-free tortillas can be used
For the Filling
  • 8 ounces Cream Cheese Full-fat is best; vegan options available
  • ¼ cup Granulated Sugar Powdered sugar can create a smoother texture
  • 1 teaspoon Vanilla Extract Use pure for optimal taste
  • 1 tablespoon Lemon Juice Fresh lemon is preferred
  • 1 pinch Salt Sea salt or kosher salt works well
  • ½ cup Heavy Cream Coconut cream is a dairy-free alternative
Optional Garnishes
  • 1 cup Berries Fresh, vibrant toppings
  • ½ cup Melted Chocolate For drizzling over the tacos
  • 1 cup Whipped Cream For adding extra creaminess

Equipment

  • Oven
  • mixing bowl
  • Taco rack
  • microwave-safe bowl

Method
 

Preparation and Baking
  1. Preheat your oven to 375°F (190°C) and position the rack in the center.
  2. Melt 3 tablespoons of unsalted butter in a microwave-safe bowl for about 30 seconds.
  3. Mix ¼ cup granulated sugar with 1 tablespoon of ground cinnamon in a separate bowl.
  4. Brush one side of each flour tortilla with melted butter and dip them into the cinnamon-sugar mixture.
  5. Drape the coated tortillas over the bars of the oven rack to shape them into taco forms.
  6. Bake for 8 to 10 minutes until golden and crisp, then cool them on a wire rack.
Filling and Assembly
  1. Beat together 8 ounces of cream cheese and ¼ cup of granulated sugar until smooth.
  2. Add 1 teaspoon vanilla extract, 1 tablespoon lemon juice, a pinch of salt, and ½ cup heavy cream, mixing until fluffy.
  3. Fill the cooled taco shells with the cheesecake filling using a spoon or piping bag.
  4. Garnish with fresh berries, melted chocolate, or whipped cream before serving.

Nutrition

Serving: 1tacoCalories: 300kcalCarbohydrates: 40gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Let the cream cheese soften at room temperature to avoid lumps. Fill taco shells just before serving for best texture.

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