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Raspberry Cheesecake Tacos

Mini raspberry cheesecake tacos are a fun summer dessert! Smooth, creamy, no-bake cheesecake in a crispy, sweet shell topped with raspberry pie filling. 

cheesecake tacos on a plate surrounded by fresh raspberries and a blue and white napkin

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.

3 raspberry cheesecake tacos on a white plate

Raspberry Cheesecake Tacos


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Tools Needed

ingredients for raspberry cheesecake tacos on a white board
flour tortilla with circles cut out of it using a cookie cutter

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.

bowl of graham cracker and cinnamon mixture with a small bowl of melted butter and a basting brush
mini taco shells coated in sweet mixture placed in between upside muffin tin

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.

baked and unfilled mini cheesecake taco shells
sweet taco shells filled with creamy cheesecake filling
wire cooling rack topped with multiple raspberry cheesecake mini tacos
hand holding a cheesecake taco above a plate of cheesecake tacos
cheesecake tacos on a plate surrounded by fresh raspberries and a blue and white napkin

Raspberry Cheesecake Tacos

Mini raspberry cheesecake tacos are a fun summer dessert! Smooth, creamy, no-bake cheesecake in a crispy, sweet shell topped with raspberry pie filling. 
Prep Time: 25 minutes
Cook Time: 12 minutes
Total Time: 37 minutes
Course: Dessert
Cuisine: American
Servings: 24
Calories: 157kcal

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.
    flour tortilla with circles cut out of it using a cookie cutter
  • 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.
    bowl of graham cracker and cinnamon mixture with a small bowl of melted butter and a basting brush
  • 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.
    mini taco shells coated in sweet mixture placed in between upside muffin tin
  • 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.
    butter and confectioners sugar in a stand mixer bowl
  • Add the vanilla extract and heavy cream and keep beating until smooth and fluffy, about 4 minutes.
    whisked cheesecake mixture in a stand mixer bowl
  • 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.
    sweet taco shells filled with creamy cheesecake filling
  • Top the cheesecake mixture with raspberry pie filling and serve.
    wire cooling rack topped with multiple raspberry cheesecake mini tacos

Nutrition

Serving: 2tacos | Calories: 157kcal | Carbohydrates: 15g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 26mg | Sodium: 132mg | Potassium: 43mg | Fiber: 1g | Sugar: 7g | Vitamin A: 333IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 1mg
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Thursday 30th of May 2024

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