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How to Make Crispy Berry Cheesecake Tacos

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These delightful dessert tacos feature a crisp, golden graham cracker shell, providing a satisfying crunch with every bite. Inside, a smooth and creamy cheesecake filling offers a rich, tangy sweetness that perfectly complements the vibrant, fruity burst of a homemade berry compote. The combination of textures and flavors creates a balanced and indulgent treat, ideal for a unique dessert experience.

Ingredients

Scale
  • For the Graham Cracker Shells:
  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted
  • For the Cheesecake Filling:
  • 8 ounces cream cheese, softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • ¼ cup heavy cream, cold
  • For the Berry Compote:
  • 1 cup mixed berries (fresh or frozen)
  • 2 tablespoons granulated sugar
  • 1 tablespoon water
  • ½ teaspoon lemon juice (optional)

Instructions

  1. **Prepare the Graham Cracker Shells:** In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter until well mixed and crumbly.
  2. Press the mixture firmly into a taco shell mold or drape over an inverted muffin tin to create a taco shape. Bake in a preheated oven at 350°F (175°C) for 8-10 minutes, or until lightly golden and set. Carefully remove from molds and let cool completely on a wire rack.
  3. **Make the Berry Compote:** In a small saucepan, combine mixed berries, granulated sugar, and water. Bring to a simmer over medium heat, stirring occasionally, until berries soften and the mixture thickens slightly, about 5-7 minutes. If desired, stir in lemon juice. Remove from heat and let cool completely.
  4. **Prepare the Cheesecake Filling:** In a large bowl, beat softened cream cheese, powdered sugar, and vanilla extract with an electric mixer until smooth and creamy.
  5. In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined.
  6. **Assemble the Tacos:** Spoon or pipe the cheesecake filling into each cooled graham cracker shell. Top generously with the cooled berry compote.
  7. Serve immediately or chill for at least 30 minutes for a firmer filling.

Notes

Ensure graham cracker shells are completely cool before filling to prevent the cheesecake from melting.

For a smoother berry compote, mash the berries slightly with a fork while simmering.

These tacos are best enjoyed fresh, but can be assembled up to 2 hours in advance and kept refrigerated.

Experiment with different berry combinations for the compote, such as strawberries, raspberries, or blueberries.

Nutrition

Find it online: https://cooksillo.com/how-to-make-crispy-berry-cheesecake-tacos/