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 simple cheesecake filling, fresh fruit and finish with a quick chocolate ganache.
Servings: 6 tacos
Calories: 657kcal
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.
Notes
If you plan on serving these later or won't be eating them all at once, I would recommend not filling the taco shells with the cheesecake until about an hour before serving. The shells may get slightly soggy resting for a long period with filling in them.
Nutrition
Calories: 657kcal | Carbohydrates: 29g | Protein: 4g | Fat: 60g | Saturated Fat: 36g | Trans Fat: 1g | Cholesterol: 198mg | Sodium: 289mg | Potassium: 177mg | Fiber: 1g | Sugar: 25g | Vitamin A: 2236IU | Vitamin C: 17mg | Calcium: 102mg | Iron: 1mg