One 8oz cream cheese brick, softened to room temperature
1/2 cup Nuts ’N More Mint Chocolate Chip High Protein Peanut Butter Spread
1/3 cup powdered sugar
1/2 tsp. vanilla extract
1/4 cup dark chocolate chips
3/4 cup raspberries
3/4 cup strawberries, stems removed and sliced into quarters
Juice from 1/2 orange
2 tbsp. maple syrup
2 tbsp. raspberry or strawberry jam
Sprinkles, shredded coconut, or chopped nuts for topping
Preheat oven to 400°F and combine coconut/brown sugar and cinnamon in a small bowl, stirring to combine.
Using a 3-4 inch cookie cutter, cut 3 smaller circles out of each tortilla, discarding the edges. You can also use a sturdy wide-mouth glass to gently press the circles out.
Lay each mini tortilla on a flat surface and coat the outside with a thin layer of coconut oil. Sprinkle each with the cinnamon sugar mixture, then poke each with a fork 6-7 times to prevent bubbling.
Take a standard muffin tin and flip it upside-down. Position each of the tortillas between the muffin cavities so that they are positioned like a hard taco shell. You should be able to fit about half of your tortillas onto one pan.
Add a thin layer of coconut oil to the inside of each shell, then transfer to the oven to bake for 7-8 minutes, watching closely to ensure the sugar doesn’t burn.
While shells are baking, prepare the berry topping by adding raspberries, strawberries, orange juice, maple syrup and jam to a medium pot over medium-high heat. Bring the mixture to a simmer, stirring occasionally to prevent sticking. Allow to simmer for 15-20 minutes or until you have a thick compote that can coat the back of a spoon.
Remove from heat, then transfer to the fridge to cool for one hour to allow the topping to thicken.
Remove the shells from oven and allow to sit for no more than two minutes, then transfer to a large baking sheet lined with parchment paper. Repeat this process for your remaining tortillas, then allow all to cool completely.
Meanwhile, melt your chocolate chips in a small, microwave-safe bowl for 30 seconds. Stir, then heat for another 15-30 seconds until all chips are fully melted.
Dip the top edges of each taco shell into the melted chocolate, then sprinkle with your choice of sprinkles, shredded coconut, or chopped nuts. Return to the baking sheet, then transfer all shells to the fridge to allow the chocolate to solidify.
Next, add your room temperature cream cheese to a large mixing bowl and beat with a hand mixer on high for 3 minutes, stopping occasionally to scrape the sides of the bowl.
Add in your nuts’n more spread and beat until smooth and creamy. Add in the powdered sugar and vanilla extract and beat for one more minute on high speed. Taste the cream cheese and adjust sweetness to your liking. If you prefer a sweeter filling, continue adding 1 tbsp. of powdered sugar at a time and mix until you reach desired sweetness.
Use a rubber spatula to scrape the bowl clean and transfer cheesecake mixture to a large piping bag or resealable bag. Cut off one corner of the bag. You can either pipe the filling from the corner or attach a piping tip.
Pipe the cheesecake into each taco shell, then top with a small scoop of the cooled berry topping. Serve immediately and enjoy!