Lemon Cheesecake Dessert Tacos

We had an ‘ingredient challenge of the week’ this week at Black Iron Nutrition, and the ingredient was corn tortillas. I wanted to get as creative as possible, it is a challenge and I’m competitive, but I also wanted to keep it simple enough that you would actually want to make these when you have a craving for something sweet. They’re healthy and BOMB, so I think I hit the nail on the head with this one.

This recipe only makes one serving (3 mini tacos) and I’m glad I did that because I devoured them. Had I made more, I don’t know that I would have stopped eating them. However, the whole recipe is only 80 calories (macros below) so if you made a few servings you wouldn’t feel bad about it. Plus, you can always share.

I found a jar lid to cut my mini taco shells out. If you utilize as much space as possible, you’ll use exactly half of the corn tortilla. But don’t waste the scraps! I sprayed those with some cooking spray and sprinkled a little salt on them. Then I baked them with the taco round and made some tortilla strips that I had with dinner that night.

Lemon Cheesecake Dessert Tacos
Prep 10 min
Cooking 10 min
Servings 1

Ingredients:

  • 1 corn tortilla (you will only use 1/2 of the tortilla, I baked the other half with a little salt on it instead of cinnamon and stevia and made tortilla strips)

  • 1/2 tsp cinnamon

  • 1/2 tsp stevia in the raw

  • 15g nonfat greek yogurt

  • 5g lowfat cottage cheese

  • 5g whipped cream

  • 1/2 tsp sugar free, fat free jell-o cheesecake mix

  • squeeze of lemon juice 

  • 5g blueberries

Instructions:

For the taco shells:

  1. Preheat oven to 400 F

  2. Flip over a muffin tin and spray with nonstick spray

  3. Cut 3 circles out of your tortilla, I used a jar lid to cut mine

  4. Soften the tortillas by putting them in a damp paper towel and microwaving for 30 seconds

  5. In a small bowl, mix together the cinnamon and stevia

  6. Spray the tortilla rounds with cooking spray and sprinkle the cinnamon and stevia on them, repeat on both sides

  7. Place the tortilla rounds between 2 muffin cups to form a taco shape

  8. Bake for 10 minutes or until crisp

  9. Remove from oven and let cool

For the cheesecake filling:

  1. In a bowl whisk together the Greek yogurt, cottage cheese, whipped cream, jell-o mix, and lemon juice

  2. Fill each taco shell and top with smashed blueberries

Nutrition Facts 
Serving size 3 mini tacos
Servings 1
Amount Per Serving: 
Calories 80
Total Fat 2 g
Sodium 193 mg
Total Carbohydrate 11 g
Dietary Fiber 1 g
Sugars 2 g
Protein 5 g

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