Mini raspberry cheesecake tacos are a fun summer dessert! Smooth, creamy, no-bake cheesecake in a crispy, sweet shell topped with raspberry pie filling.
These raspberry cheesecake tacos are bite-sized goodies – the perfect treat for those summer get-togethers. Or, this could be a fun twist on Taco Tuesday.
Who wants to bake the usual cheesecake when it is 90 degrees outside? Not me!
This is my new favorite summer dessert. Simple ingredients, creamy pipeable cheesecake filling, and crunchy graham cracker crumbs make these yummy little dessert tacos perfect for any special occasion.
Raspberry Cheesecake Tacos
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Tools Needed
- 12-muffin baking pan
- non-stick cooking spray
- 3 or 4-inch round cookie cutter
- small mixing bowl
- pastry or basting brush
- stand mixer with the whisk attachment or electric hand mixer
- piping bag
A pastry brush is better than a basting brush for this recipe. It brushes the butter on a bit more evenly and is less messy.
Ingredient Substitutions
If raspberries aren’t your jam, any canned pie filling will do for topping. Cherry pie filling is delicious, and so is apple pie filling (apple pie cheesecake tacos, anyone?)
You can also use chocolate, caramel sauce, marshmallows, or chocolate chips.
Storing Leftover Cheesecake Tacos
Leftovers can be stored in the fridge, covered, for up to 3 days. They won’t be bad at that point, but the crispiness of the shells will be gone by then.
You can freeze the cheesecake, but the shells will not hold up in the freezer. The cheesecake batter can be frozen in an airtight container for up to 3 months. Thaw in the fridge when you are ready to assemble.
More Fun Summer Cheesecake Desserts
- No Bake Blueberry Cheesecake
- Red White and Blue Cheesecake Parfait Recipe
- No Bake Dreamsicle Cheesecake
Ingredients
- For the shells
- 8 10-inch flour tortillas
- ¼ cup unsalted butter melted
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
- For the filling
- 8 oz cream cheese softened
- 1 teaspoon lemon juice
- ½ cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1 cup raspberry pie filling
Instructions
- Preheat the oven to 375℉. Spray the bottom side of a muffin tin with non-stick cooking spray.
- Lay one of the tortilla shells on a flat surface and use your cookie cutter to cut out small circles. Depending on the cutter size, you can get 6 or 7 circles from one tortilla shell. Discard any remains and set the circles aside for a moment.
- Using a spoon, combine the graham cracker crumbs with the granulated sugar and cinnamon in a small mixing bowl.
- Brush the melted butter on both sides of the cut-out tortilla shells using a pastry brush. Immediately place the buttered shell in the graham cracker mixture, covering both sides entirely.
- Flip the muffin tin upside down, loosely fold the shell in half, and place it between the cavities on the bottom. You should be able to fit 17 of the shells in one pan. Bake for 10-12 minutes or until the shells are browned and crispy. Take them out of the oven and immediately use a fork to prick any air holes that have popped up. Cool in the pan for 5 minutes just to set the shape of the shells. Move them to a cooling rack to cool completely.
- While the shells are cooling, begin making the cheesecake filling. Using the whisk attachment, beat the cream cheese and powdered sugar in the bowl of your stand mixer. Start on low, and increase the speed to high as the sugar dissolves.
- Add the vanilla extract and heavy cream and keep beating until smooth and fluffy, about 4 minutes.
- Transfer the cheesecake filling to a piping bag and pipe the filling into each taco shell. You should be able to fit about 2 tablespoons in each one.
- Top the cheesecake mixture with raspberry pie filling and serve.
Thursday 30th of May 2024
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