Description

These Fruity Vintage Cheesecake Tacos feature light and airy sponge cake shells filled with a creamy cheesecake mixture and topped with fresh fruit. The delicate texture of the cake combined with the richness of the filling makes this dessert both elegant and delicious—perfect for tea parties, brunch, or special occasions!

Ingredients

Units Scale

For the Sponge Cake Shells:

4 large eggs (room temperature)
1/2 cup granulated sugar
1/2 cup all-purpose flour
1/2 tsp baking powder
1 tsp vanilla extract
1/4 tsp salt

For the Cheesecake Filling:

8 oz cream cheese (softened)
1/2 cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream

For the Fruity Toppings:

Fresh strawberries (sliced)
Kiwi slices
Mango slices
Blueberries
Powdered sugar (for dusting)

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Instructions

Make the Sponge Cake Shells: Preheat Oven: Set to 350°F (175°C) and line a baking sheet with parchment paper. Beat Eggs & Sugar: In a mixing bowl, beat eggs and sugar until pale, fluffy, and doubled in volume. Sift Dry Ingredients: Sift in flour, baking powder, and salt. Gently fold until just combined. Add vanilla extract. Bake the Cake: Pour the batter onto the prepared baking sheet and spread evenly. Bake for 8-10 minutes until lightly golden and springy to the touch. Shape the Tacos: While warm, cut the cake into small circles. Drape over a rolling pin to create a taco shape and allow to cool.
Prepare the Cheesecake Filling: Mix Ingredients: Beat cream cheese, powdered sugar, and vanilla extract until smooth. Whip the Cream: In a separate bowl, whip heavy cream until stiff peaks form. Combine: Fold the whipped cream into the cream cheese mixture.
Assemble the Fruity Tacos: Fill the Shells: Pipe or spoon the cheesecake filling into each sponge cake shell. Add Fruit: Generously top with strawberries, kiwi, mango, and blueberries. Dust with Powdered Sugar: Lightly dust for a vintage-inspired finish. Serve & Enjoy! Chill for 10-15 minutes before serving for the best texture and flavor.

Nutrition

Serving Size: 1 cheesecake taco
Calories: 285
Sugar: 18g
Sodium: 190mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 1g
Protein: 4g
Cholesterol: 110mg