Description
These Cheesecake Tacos are a delightful and creative dessert that combines the creamy richness of classic cheesecake with the fun and crunch of cinnamon sugar tortilla shells. Filled with a luscious, fluffy cream cheese mixture and topped with sweet cherry pie filling, these taco-style treats are perfect for parties or a special treat.
Ingredients
Scale
Taco Shells
- 5 – 8 inch Tortillas (20 count)
- 1 Cup Cinnamon sugar graham cracker (crushed)
- 1/2 Cup Butter (melted)
Cheesecake Filling
- 16 ounces Cream cheese – softened
- 1/2 Cup Heavy cream
- 1 Teaspoon Lemon zest
- 1 Teaspoon Vanilla
- 1 1/2 Cups Powdered sugar
Topping
- 1 – 21 ounce can Cherry Pie Filling
Instructions
- Prepare the taco shells: Preheat your oven to 375°F (190°C). Brush each tortilla lightly with melted butter, then sprinkle evenly with cinnamon sugar graham cracker crumbs on both sides. Mold the tortillas over upside-down metal muffin cups or similar to form taco shapes. Bake for about 8 to 10 minutes until they are crisp and golden brown. Remove and let cool.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth. Add the powdered sugar, lemon zest, and vanilla extract, continuing to beat until well combined. Slowly pour in the heavy cream and whip until the filling is fluffy and has soft peaks.
- Assemble the cheesecake tacos: Once the taco shells are completely cooled, spoon or pipe the cheesecake filling evenly into each shell. Top generously with the cherry pie filling, spreading it out to cover the cheesecake layer.
- Serve and enjoy: Arrange the cheesecake tacos on a serving platter and serve immediately, or chill briefly before serving for a firmer filling. These treats are best enjoyed the same day to maintain the crunchy texture of the shells.
Notes
- For best results, use fresh tortillas and consume the tacos the same day to keep the shells crisp.
- You can substitute cherry pie filling with other fruit pie fillings like blueberry or apple if preferred.
- Be gentle when forming the taco shells over muffin tins to avoid cracking.
- Chill the cream cheese beforehand to help achieve a smoother filling.
