These Cheesecake Tacos have a crunchy corn shell that is baked, buttered, then dipped in sugar and a cheesecake filling, fresh fruit sprinkled on top, and a drizzle of chocolate ganache.
½cupmilk chocolate chipssemi-sweet chocolate chips work too
2tablespoonsheavy whipping cream
Instructions
Tacos
Preheat the oven to 350 degrees F.
Place the shells on a baking sheet and heat for 10 minutes.
Brush the outside of the shells with the melted butter and sprinkle with the sugar. Set aside.
Cheesecake
Add the heavy cream to a large mixing bowl. Beat with a hand mixer on medium until stiff peaks form. Set aside.
In a separate bowl, add the cream cheese, powdered sugar, and vanilla. Beat until incorporated.
Fold half of the whipped cream into the cream cheese mixture.
Add the remaining whipped cream to the cream cheese mixture and fold until completely combined.
Fill a piping bag that's fitted with a 1M star tip or round tip with the cheesecake mixture.
Pipe the cheesecake into the shells, filling about ⅔ full.
Top with the sliced strawberries and blueberries.
Ganache
Add the chocolate chips and heavy cream to a microwave-safe bowl.
Heat in the microwave in 30-second intervals and stir after each interval until the ganache is creamy and smooth. Add additional heavy cream 1/2 tablespoon at a time if needed to make a drizzle consistency.
Drizzle chocolate across tops of the cream and berries with a spoon or place the ganache in a sandwich bag and cut a small hole in one of the corners of the bag.
Chill for about an hour before serving.
Notes
If you plan on serving these later or won't be eating them all at once, I would recommend not filling the taco shells with the cheesecake until about an hour before serving. The shells may get slightly soggy resting for a long period with filling in them.