Raspberry Cheesecake Tacos – crunchy tortilla shells, creamy cheesecake filling, topped with raspberry sauce and fresh raspberries on top make this amazing dessert. These incredible bites are perfect for holidays, parties and other events. They are so quick and easy to make and they will quickly disappear from your dessert plate, so be ready to make them over and over again.
Since I love raspberries, cheesecakes and fruit desserts, Raspberry Cheesecake Tacos are just right for me. There are many recipes for tacos on our blog and these are your favorites. That’s why I’ve tried to think of something new and to share it with you. Raspberry Cheesecake Tacos are coming at the right time, just before Christmas. I know that we are all making plans about what to prepare for this special day, so if you are willing to try something new, Raspberry Cheesecake Tacos are the right choice.
What ingredients are necessary to make Raspberry Cheesecake Tacos?
- Flour tortillas
- light brown sugar
- Vegetable oil
- Cream cheese
- Powdered sugar
- Vanilla extract
- Freshly squeezed lemon juice
- Heavy whipping cream
- Fresh or frozen raspberries
- Cornstarch
- Water
- Granulated sugar.
All the necessary quantities can be found at the bottom of this post, in the recipe card.
How to make Raspberry Cheesecake Tacos?
Make the raspberry sauce, first:
Combine cornstarch and water. Meanwhile, mix raspberries, sugar, freshly squeezed lemon juice and cornstarch – water mixture in a smaller pan and cook at a medium temperature, stirring occasionally with a wooden spoon or rubber spatula, squeezing the raspberries. Keep cooking until it begins to thicken, for about 5 minutes, then remove from heat. Add vanilla extract and stir. Strain the sauce through the sieve in order to eliminate the seeds. Press the sauce with a ladle or a rubber spatula so that all the sauce is filtered and the seeds remain in the sieve.
Next, make the tortilla shells:
First, cut tortillas with a 3 1/2 – 4 cookie cutter. Cut about 4-5 circles per tortilla, because you’ll need 22-23 circles. Then, put at least 1 inch of oil in a deep pan and heat it. When it reaches the temperature of 350 F, the oil is ready for frying. Place the tortilla circle in hot oil, using the tongs, then fold it in half, again using the tongs, so that you get shell shape. Fry it until it gets mildly brown, then turn the other side and repeat the same procedure. When it’s done, take the shell out of hot oil and put it in a bowl with light brown sugar. Coat all sides and the inside of the tortilla shell with sugar and place it in an upside down muffin tin. Repeat the same procedure with the remaining tortilla circles.
To make the cheesecake filling:
Start by beating softened cream cheese and powdered sugar until smooth and creamy, then add vanilla and freshly squeezed lemon juice and mix well until all the ingredients are well blended. Finally, add heavy whipping cream and mix some more, until the mixture is smooth and fluffy and then transfer it into a piping bag.
To assemble the tacos:
Before you begin, check if the tortilla shells and raspberry sauce are cooled. Then, cut off the top of a piping bag and pipe the cheesecake filling into taco shells, cover with raspberry sauce and put some fresh raspberries on top. Serve immediately.
Tips and tricks for making the best Raspberry Cheesecake Tacos:
- Use softened, room temperature cream cheese in order to mix it well. Heavy whipping cream should be cold in order to whip it firmly.
- If you notice any air bubbles while frying tortilla shells, simply pierce them with a fork or knife before placing them in hot oil. This will prevent air bubbles from making.
- Tortilla shells should be fried only until they get slightly brown. If you fry them too much, it´s possible that sugar and cinnamon mixture won´t stick to them. It is also important to transfer them to a bowl with sugar and cinnamon mixture immediately after frying and coat with the mixture completely. If tortilla shells cool before coating, again the mixture won´t stick to them.
- How to store the leftovers?
- Keep them in an airtight container for 2-3 days in the fridge. You should be aware that tortilla shells will soften after a few hours, so the best way to serve them is right after making them. If you wish them to be crunchy, of course.
Can I use another pie filling?
Absolutely! Strawberry pie filling, apple pie filling or blueberry pie filling can be used instead.
Can tortilla shells be baked in the oven, instead of fried?
Yes, they can. In that case, spread melted butter on both sides of tortilla circles and then transfer them to a bowl with sugar and cinnamon mixture. When both sides are coated, fold tortilla circles in half and place them in a muffin tin turned upside down. Bake them for 5-7 min at 400 F. It is certainly easier to prepare tortilla shells this way, but they taste better if you fry them in deep oil.
- Advice – if you want to prepare tacos earlier, make the shells, filling and topping and keep everything in the fridge separately for no longer than 2 days. Assemble the tacos before serving.
If you like this recipe, take a look at APPLE CHEESECAKE TACOS and BLUEBERRY CHEESECAKE TACOS. Why don’t you try something new and make Raspberry Cheesecake Tacos? I’m sure you’ll enjoy their amazing taste!
Raspberry Cheesecake Tacos
Raspberry Cheesecake Tacos – crunchy tortilla shells, creamy cheesecake filling, topped with raspberry sauce and fresh raspberries on top make this amazing dessert. These incredible bites are perfect for holidays, parties and other events.
Ingredients
- RASPBERRY SAUCE:
- 2 cups fresh or frozen raspberries
- 1 teaspoon cornstarch
- 1/4 cup water
- 3 tablespoon granulated sugar
- 1 teaspoon freshly squeezed lemon juice
- 1/2 teaspoon vanilla extract
- TORTILLA SHELLS:
- 5 large flour tortillas
- 1/2 cup light brown sugar
- Vegetable oil
- CHEESECAKE FILLING:
- 8 Oz cream cheese, softened
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 tablespoon freshly squeezed lemon juice
- 1 cup heavy whipping cream, cold
- 1 cup fresh raspberries to decorate
Instructions
- To make the raspberry sauce - combine cornstarch and water in a smaller dish and whisk until the cornstarch dissolves completely. Next, mix raspberries, sugar, freshly squeezed lemon juice and cornstarch -water mixture in a smaller pan and cook at a medium temperature, stirring occasionally with a wooden spoon or rubber spatula, squeezing the raspberries. Keep cooking until it begins to thicken, for about 5 minutes, or until it thickens enough. Keep in mind that the sauce will thicken some more when it cools. Remove from heat and fold in vanilla extract.
- Strain the sauce through the sieve in order to eliminate the seeds. Press the sauce with a ladle or a rubber spatula so that all the sauce is filtered and the seeds remain in the sieve.
- To make tortilla shells - First, cut tortillas with a 3 1/2 - 4 cookie cutter. Cut about 4-5 circles per tortilla, because you’ll need 22-23 circles.
- Then, put at least 1 inch of oil in a deep pan and heat it. When it reaches the temperature of 350 F, the oil is ready for frying. Place the tortilla circle in hot oil, using the tongs, then fold it in half, again using the tongs, so that you get shell shape. Fry it until it gets mildly brown, then turn the other side and repeat the same procedure. When it’s done, take it out of hot oil and wait for a few seconds for the extra oil to drain, then place into a deep dish with light brown sugar. Coat all sides and inside with sugar, using a spoon, then finally place it in an upside down muffin tin. Repeat the same procedure with the remaining tortilla circles.
- To make the cheesecake filling - Start by beating softened cream cheese and powdered sugar until smooth and creamy, then add vanilla and freshly squeezed lemon juice and mix well until all the ingredients are well blended. Finally, add heavy whipping cream and mix some more, until the mixture is smooth and fluffy and then transfer it into a piping bag.
- To assemble the tacos - Before you begin, check if the tortilla shells and raspberry sauce are cooled. Then, cut off the top of a piping bag and pipe the cheesecake filling into taco shells, cover with raspberry sauce and put some fresh raspberries on top. Serve immediately.
Notes
- Use softened, room temperature cream cheese in order to mix it well. Heavy whipping cream should be cold in order to whip it firmly.
- How to store the leftovers? Keep them in an airtight container for 2-3 days in the fridge. You should be aware that tortilla shells will soften after a few hours, so the best way to serve them is right after making them. If you wish them to be crunchy, of course.
- Advice – if you want to prepare tacos earlier, make the shells, filling and topping and keep everything in the fridge separately for no longer than 2 days. Assemble the tacos before serving.
- If you notice any air bubbles while frying tortilla shells, simply pierce them with a fork or knife before placing them in hot oil. This will prevent air bubbles from making.
- Tortilla shells should be fried only until they get slightly brown. If you fry them too much, it´s possible that sugar and cinnamon mixture won´t stick to them. It is also important to transfer them to a bowl with sugar and cinnamon mixture immediately after frying and coat with the mixture completely. If tortilla shells cool before coating, again the mixture won´t stick to them.
Nutrition Information:
Yield: 22 Serving Size: 1Amount Per Serving:Calories: 179Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 26mgSodium: 126mgCarbohydrates: 19gFiber: 2gSugar: 10gProtein: 3g
