Summer Berry Cheesecake Tacos
Summer Berry Cheesecake Tacos are the perfect red, white, and blue dessert for your Memorial Day, 4th of July BBQ’s or any summer family get-togethers. Imagine a rich, creamy lemony cheesecake enveloped in a crunchy baked tortilla coated with graham cracker crumbs and sugar, topped with fresh berries, making them perfectly festive patriotic dessert.
Servings 20
Ingredients
- 5 8 inch Tortillas makes about 20 rounds
- 1 cup graham cracker crumbs
- 1/4 cup butter melted
- 1 cup heavy cream
- 1 cup cream cheese softened
- 1 tsp lemon zest
- 1 tsp vanilla
- 1/4 cup powdered sugar
- 1 cup strawberries sliced
- 1 cup blueberries
Instructions
- Pre-heat oven to 400F. Cut 4-5 rounds out of each tortilla shell with a cookie cutter to get about 20 shells. Dip each into melted butter then coat in graham cracker crumbs.
- Flip a muffin tin upside down. Place the tortilla pieces in between muffin cups. Bake 10 minutes until just golden brown. Let cool in pan.
- Beat cream cheese, heavy cream, powdered sugar, lemon zest and vanilla for 2 minutes, using medium speed, until it thickens. Chill in the fridge for 30 minutes. Transfer to a piping bag.
- Fill the taco shells with cream cheese filling, and top with sliced strawberries and blueberries. Sprinkle with additional graham cracker crumbs, optional! Enjoy!