Cheesecake Tacos
Cheesecake Tacos are the ultimate Taco Tuesday dessert to serve up. Move over fried ice cream, and hello cheesecake tacos. This dessert taco has a crunchy corn shell that is baked, buttered, then dipped in sugar. Fill them with a cheesecake filling, fresh fruit, and finish with a chocolate ganache.
If you love tacos and cheesecake, combine the two and try out this decadent cheesecake taco recipe.
How to make Cheesecake Tacos
Start by working on the shells. Use the stand and stuff corn shells. You will bake the tortilla shells in the oven for 10 minutes.
Then once they are done, remove, brush with butter and dust with sugar. Set aside all the shells.
In a bowl you will begin working on your cheesecake filling. This is a no bake cheesecake, so you simply mix well, and then pipe into the taco shells.
Top with your fresh fruit, then drizzle with chocolate ganache, and serve up these incredible cheesecake tacos.
How long will cheesecake tacos last
This recipe is best served fresh. You will find the taco shells begin to break down and get soggy if they sit too long. You will want to eat these the day you make them.
Feel free to save the cheesecake filling in a plastic bag or container and store in the fridge. Then you can bake up shells, and pipe into them when you want to eat the dessert tacos.
How to store cheesecake tacos
If you do want to try and save your cheesecake tacos, simply place in an airtight container. Then if you are storing just the shells, leave them on the counter at room temperature.
If you plan to store with the cheesecake filling inside, they need to be refrigerated. Then you can store for 1-2 days. The shells will soften and become chewy.
Can you freeze cheesecake tacos
I do not recommend freezing these tacos. You will find the flour shell will either become pretty soggy once it thaws, or it will become pretty chewy.
Just make what you plan to eat. That is the best option, so you don’t waste the leftovers.
What other toppings can be used for these dessert tacos?
Want to change up what you put on your dessert tacos! Here are even more ideas for you to try out.
- Cookie crumbles
- Chopped candy bars
- Nuts
- Peanut butter drizzle
- Butterscotch
- Crushed peppermint candies
- Mini chocolate chips
- Marshmallows
How to Make These Tacos Lower Carb
Reach for low carb tortillas if you want to cut out some of the carbs. Simply take a cookie cutter and make a circle shape. Then flip a muffin pan upside down and place the shell in the upside down pan.
This is going to help it take shape of a taco shell. Then bake for 10 minutes just as you would if you were using a stand and stuff shell.
More fun cheesecake recipes
- No Bake Dalgona Coffee Cheesecake Bars
- Mini S’mores Cheesecakes
- No Bake Mini Lemon Cheesecakes
- No Bake Birthday Cheesecake
Cheesecake Tacos
Ingredients
Shells
- 6 flat-bottom taco shells such as ‘Stand n Stuff’
- 4 ounces butter melted
- ½ cup decorating sugar large crystal sugar
Cheesecake
- 2 cups heavy whipping cream
- 8 ounces cream cheese room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries sliced
- 1 cup fresh blueberries
Ganache
- ½ cup milk chocolate chips semi-sweet chocolate chips work too
- 2 tablespoons heavy whipping cream
Instructions
Tacos
- Preheat the oven to 350 degrees F.
- Place the shells on a baking sheet and heat for 10 minutes.
- Brush the outside of the shells with the melted butter and sprinkle with the sugar. Set aside.
Cheesecake
- Add the heavy cream to a large mixing bowl. Beat with a hand mixer on medium until stiff peaks form. Set aside.
- In a separate bowl, add the cream cheese, powdered sugar, and vanilla. Beat until incorporated.
- Fold half of the whipped cream into the cream cheese mixture.
- Add the remaining whipped cream to the cream cheese mixture and fold until completely combined.
- Fill a piping bag that’s fitted with a 1M star tip or round tip with the cheesecake mixture.
- Pipe the cheesecake into the shells, filling about ⅔ full.
- Top with the sliced strawberries and blueberries.
Ganache
- Add the chocolate chips and heavy cream to a microwave-safe bowl.
- Heat in the microwave in 30-second intervals and stir after each interval until the ganache is creamy and smooth. Add additional heavy cream 1/2 tablespoon at a time if needed to make a drizzle consistency.
- Drizzle chocolate across tops of the cream and berries with a spoon or place the ganache in a sandwich bag and cut a small hole in one of the corners of the bag.
- Chill for about an hour before serving.
