Mini Berry Cheesecake Tacos
Cheesecake you can eat with your hands? Yes, please! These mini berry cheesecake tacos have crispy, buttery shells coated in graham cracker crumbs, a light and fluffy cheesecake filling, and a sweet berry compote on top. They’re the perfect bite-sized treat for parties, date nights, or when you just want something fun and delicious. These little tacos will disappear fast!
Equipment
- Hand mixer or stand mixer
- Muffin tray
Ingredients
Graham Cracker Taco Shells
- 4-5 XL flour tortillas cut into 3-inch rounds (makes 20-25 mini tacos)
- ½ cup butter (melted)
- 1½ cups graham cracker crumbs
- 2 Tbsp brown sugar
Berry Compote
- 1 cup strawberries - fresh or frozen
- 1 cup blueberries - fresh or frozen (or use 2 cups strawberries if not using blueberries)
- 5 Tbsp sugar
- 1½ Tbsp water
- 2 tsp cornstarch
No-Bake Cheesecake Filling
- 8 oz cream cheese (room temperature)
- 1 cup heavy cream
- 1 cup confectioners’ sugar
- 2 tsp vanilla extract
Instructions
Graham Cracker Taco Shells
- Preheat the oven to 375°F (190°C).
- Using a 3-inch round cutter, cut mini tortillas from the large flour tortillas.
- In a shallow dish, mix together the graham cracker crumbs and brown sugar.
- Dip each mini tortilla in melted butter, then coat evenly in the graham cracker mixture.
- Drape the coated tortillas over an upside-down mini cupcake pan, pressing them gently between the cups to form a taco shape.
- Bake for 10-12 minutes, or until golden brown and crisp.
- Let them cool in the pan for 8 minutes to set before removing. Cool completely.
Berry Compote
- In a saucepan over medium heat, combine strawberries, blueberries, sugar, water, and cornstarch.
- Stir occasionally and bring to a gentle simmer, cooking for about 10 minutes until thickened.
- Optional: For a smooth texture, use an immersion blender to blend until desired consistency.
- Transfer to a bowl, cover, and refrigerate until fully cooled.
No-Bake Cheesecake Filling
- Using an electric mixer, whip the heavy cream until soft peaks form. Set aside.
- In a separate bowl, beat the cream cheese, confectioners’ sugar, and vanilla until smooth.
- Gently fold the whipped cream into the cream cheese mixture until light and fluffy. Refrigerate until ready to use.
Assembly
- Pipe or spoon the cheesecake filling into the cooled taco shells.
- Top with a spoonful of the chilled Berry compote.
- Serve immediately and enjoy!
Notes
Blended vs. Non-Blended Compote
- Blended Version: Creates a smoother sauce-like topping, making it easier to drizzle over the cheesecake filling.
- Non-Blended Version: Leaves small fruit pieces intact, giving a more textured, jam-like feel.
- Store assembled tacos in an airtight container in the fridge for up to 1 day—but note the shells may soften over time.
- Taco shells: Bake and store in an airtight container at room temp for up to 2 days.
- Cheesecake filling: Refrigerate in a piping bag or covered bowl for up to 2 days.
- Strawberry compote: Store in an airtight container in the fridge for up to 4 days.
- When ready to serve, just fill the taco shells and top with compote for the best taste and texture!
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife