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.
Course 4th of July, Dessert, Easy Dessert
Cuisine American, Mexican
Keyword 4th of July, Dessert Tacos, Easy Dessert
Prep Time 10minutes
Cook Time 10minutes
Total Time 20minutes
Servings 20
Author Sarah Kozowski
Ingredients
58 inch Tortillas makes about 20 rounds
1cupgraham cracker crumbs
1/4cupbuttermelted
1 cupheavy cream
1cupcream cheesesoftened
1tsplemon zest
1tspvanilla
1/4cuppowdered sugar
1cupstrawberriessliced
1cupblueberries
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!