Mini raspberry cheesecake tacos are a delightful summer dessert: smooth, creamy no‑bake cheesecake piped into a crisp, sweet shell and finished with raspberry pie filling.
These bite-sized raspberry cheesecake tacos are ideal for warm-weather gatherings, potlucks, or a playful Taco Tuesday dessert. They skip the oven for the filling and rely on quick baking only to crisp and shape the tortilla shells.
When the temperature soars, a full cheesecake feels like too much work. This recipe delivers the same creamy flavor with minimal fuss: a pipeable cheesecake filling, crunchy graham-cracker–coated shells, and a bright raspberry topping.
Raspberry Cheesecake Tacos
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Tools Needed
- 12‑cup muffin pan
- Non‑stick cooking spray
- 3–4 inch round cookie cutter
- Small mixing bowl
- Pastry brush
- Stand mixer with whisk or an electric hand mixer
- Piping bag
A pastry brush works best for brushing butter evenly on the shells and keeps things less messy than a basting brush.
Ingredient Substitutions
If raspberries aren’t your favorite, swap the topping for another canned pie filling—cherry or apple are excellent choices. You can also finish the tacos with chocolate sauce, caramel, mini marshmallows, or chocolate chips for a different flavor profile.
Storing Leftover Cheesecake Tacos
Store leftovers covered in the refrigerator for up to 3 days. The filling will remain good, but the shells will lose their crispness over time.
You can freeze the cheesecake filling (not the assembled tacos) in an airtight container for up to 3 months. Thaw the filling in the refrigerator before piping into freshly baked shells.
More Fun Summer Cheesecake Desserts
- No Bake Blueberry Cheesecake
- Red, White and Blue Cheesecake Parfait
- No Bake Dreamsicle Cheesecake
Raspberry Cheesecake Tacos
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Ingredients
- For the shells
- 8 10-inch flour tortillas
- 1/4 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
- 1/2 cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1 cup raspberry pie filling
Instructions
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Preheat the oven to 375°F (190°C). Spray the bottom side of a muffin tin with non‑stick cooking spray.
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Place a tortilla on a flat surface and cut out small circles with a cookie cutter. One tortilla yields about 6–7 circles depending on cutter size. Set the circles aside.
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In a small bowl, stir together graham cracker crumbs, granulated sugar, and cinnamon.
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Brush melted butter onto both sides of each tortilla circle with a pastry brush. Immediately press the buttered circle into the graham mixture so both sides are coated.
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Flip the muffin tin upside down and loosely fold each coated circle in half. Tuck the folded circle between cavities on the bottom of the tin to form a taco shape—about 17 shells fit in one pan. Bake 10–12 minutes, until golden and crisp. Remove from oven and prick any popped air pockets with a fork. Let shells rest in the pan 5 minutes to set their shape, then transfer to a cooling rack to cool completely.
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While shells cool, make the cheesecake filling. In a stand mixer fitted with the whisk attachment, beat the softened cream cheese and powdered sugar starting on low, then increase speed until smooth.
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Add vanilla extract and heavy cream, then beat until the mixture is light and fluffy, about 4 minutes.
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Transfer the cheesecake filling to a piping bag and pipe about 2 tablespoons into each cooled shell.
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Top each filled shell with raspberry pie filling and serve immediately.
Nutrition
| Carbohydrates: 15g
| Protein: 2g
| Fat: 10g
| Sugar: 7g