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Lemon Berry Cheesecake Tacos

Indulge in a culinary adventure with these vibrant tacos that combine the zing of lemon with the sweetness of fresh berries in a crispy shell.
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Prep Time 20 minutes
Cook Time 7 minutes
Total Time 27 minutes
Servings: 6 tacos
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Taco Shells
  • 1 cup all-purpose flour
  • ½ cup powdered sugar
  • ¼ cup unsalted butter, melted
  • 2 large egg whites
  • 1 tbsp heavy cream
  • 1 tsp lemon zest
  • ½ tsp pure vanilla extract
  • ¼ tsp fine sea salt
For the Cheesecake Filling
  • 16 oz cream cheese, softened
  • ⅔ cup powdered sugar
  • ⅓ cup heavy cream, ice cold
  • 3 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1 tsp pure vanilla bean paste
  • ¼ tsp fine sea salt
For the Berry Mixture
  • 1 cup fresh raspberries
  • ¾ cup fresh blueberries
  • 1 tbsp lemon juice
  • 1 tbsp wildflower honey
  • ½ tsp lemon zest
  • 2 tbsp powdered sugar for dusting
For Garnishing
  • Fresh mint leaves
  • Fresh mint sprigs
  • Extra fresh berries
  • Tiny edible silver flakes

Method
 

Preparation
  1. Preheat your oven to 350°F and line a baking tray with parchment paper for the sugar shells.
  2. In a large bowl, whisk together flour, powdered sugar, lemon zest, and salt until well combined.
  3. Add in the melted butter, egg whites, heavy cream, and vanilla, whisking everything into a smooth, glossy batter.
  4. Spread thin circles of the mixture onto the parchment paper and bake for about 7 minutes, or until the edges turn golden brown.
  5. Drape each warm circle over a rolling pin to give them their taco shape and let cool until crisp.
Making the Filling
  1. Meanwhile, beat the cream cheese with the powdered sugar, lemon juice, zest, vanilla bean paste, and salt until smooth.
  2. In a separate bowl, whip the ice-cold heavy cream to stiff peaks and gently fold it into the cream cheese mixture.
  3. Toss the fresh raspberries and blueberries with lemon juice, honey, and zest in a small bowl.
Assembly
  1. Pipe the lemon cheesecake cream into each crispy sugar taco shell and top with the berry mixture.
  2. Dust with powdered sugar and garnish with mint leaves and edible silver flakes.

Notes

These tacos are best served fresh, but if you have leftovers, store the components separately.