Cherry Cheesecake Tacos (Print Version)
Cheesecake-stuffed tacos topped with cherries in crisp cinnamon sugar shells. Sweet and creamy dessert.
# Ingredients:
→ Cheesecake Filling
01 -
8 ounces cream cheese, softened
02 -
1/3 cup powdered sugar
03 -
2 teaspoons vanilla extract
04 -
8 ounces whipped topping, thawed
05 -
21 ounces canned cherry pie filling
→ Taco Shells
06 -
1 cup granulated sugar
07 -
3 teaspoons ground cinnamon
08 -
18 small flour tortillas, street taco size or cut to 4-inch rounds
09 -
1/2 cup unsalted butter, melted
# Steps:
01 -
Combine granulated sugar and ground cinnamon in a small bowl until evenly mixed. Set aside.
02 -
In a medium mixing bowl, beat softened cream cheese, powdered sugar, and vanilla extract on medium speed until smooth and creamy. Add thawed whipped topping and beat until the mixture is fluffy. Transfer filling to a piping bag or resealable plastic bag and refrigerate.
03 -
Preheat oven to 400°F (204°C). Brush both sides of each flour tortilla with melted butter, then generously sprinkle with the cinnamon sugar mixture. Fold tortillas in half and position over an upside-down cupcake pan to maintain the taco shape.
04 -
Bake the prepared taco shells for 8 to 10 minutes or until golden brown and crisp. Remove from oven and cool on the pan for 10 minutes, then transfer shells to a wire rack to cool completely.
05 -
Pipe or spoon cheesecake filling into each cooled taco shell. Top with 3 to 4 cherries and a spoonful of sauce from the cherry pie filling. Serve immediately.
# Notes:
01 -
Ensure shells are fully cooled before filling to prevent the cheesecake mixture from softening.