Description
These cheesecake tacos deliver creamy, rich filling inside crisp, lightly sweet shells. They combine smooth cheesecake texture with a fun handheld dessert, perfect for parties or quick treats.
Ingredients
For the taco shells:
1 cup all-purpose flour
1/4 cup powdered sugar
1/2 teaspoon salt
1/4 cup unsalted butter, melted
1 egg
For the cheesecake filling:
8 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup sour cream
1/2 cup heavy cream
Optional toppings:
Fresh berries
Chocolate sauce
Whipped cream
Crushed cookies
Instructions
1. Mix flour, powdered sugar, and salt in a bowl. Add melted butter and egg, then stir until dough forms.
2. Knead dough on a floured surface until smooth.
3. Roll dough to 1/8-inch thickness and cut into circles.
4. Cook each circle in a skillet over medium heat for 1–2 minutes per side until lightly golden.
5. Let shells cool completely before filling.
6. Beat cream cheese, sugar, and vanilla until smooth.
7. Add sour cream and mix until fully combined.
8. Whip heavy cream separately until stiff peaks form.
9. Fold whipped cream into cheesecake mixture gently.
10. Fill cooled taco shells with cheesecake filling.
11. Top with berries, chocolate sauce, or whipped cream.
12. Serve immediately for best texture.
Notes
Keep taco shells thin for crisp texture.
Cool shells fully before adding filling to prevent melting.
Use room temperature cream cheese for smooth filling.
Serve immediately after assembling for best results.
Add lemon zest for brighter flavor if desired.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American