Cheesecake Tacos
Cheesecake Tacos are my new favorite dessert! Made with a cinnamon and sugar shel, filled with homemade cheesecake and topped with cherries.
Servings: 20
Calories: 320kcal
Equipment
- 1 - 2 muffin tins
- Large biscuit or cookie cutter
- Spatula's
- Wire cooling rack
- spoons
- Bowls
Ingredients
Taco Ingredients
- 5 - 8 inch Tortillas - about 20 count
- 1 cup of graham cracker crumbs
- 1/2 cup of butter - melted
Cheesecake Ingredients
- 16 ounces of cream cheese - softened
- 1/2 cup of heavy cream
- 1 teaspoon of lemon zest
- 1 teaspoon of Vanilla
- 1 1/2 cups of powdered sugar
- 1 - 21 ounce can of Cherry Pie Filling
Instructions
Taco "Shell" Directions
- Place the can of Cherry pie filling in the refrigerator to chill.
- Preheat oven to 400 degrees.
- Melt butter in the microwave and set aside.
- Using a large cookie cutter, cut out circles from the tortillas (about 2 rounds each tortilla).
- Dip the tortilla cut outs into the melted butter and then into the graham cracker crumbs.
- Turn a muffin pan upside down and place the graham cracker coated tortillas between the muffin cups.
- Bake for 10 minutes, and let cool on the bottom of the muffin tin. (Leaving them to sit helps them keep their shape.)
Cheesecake Directions
- In the mixing bowl of a stand mixer, mix the cream cheese until light and fluffy.
- Add the heavy cream, lemon zest, vanilla and mix well, to make sure all ingredients are well blended.
- Add the powdered sugar a little at a time, mixing between each addition.
- Scrape down the sides of the bowl and mix again for 2 minutes on medium speed until completely blended smooth and thickened.
- Place the cheesecake mixture in the refrigerator for 1 hour to chill.
- Remove all the taco shells from the back of the muffin tin, and place on a wire rack to cool.
- After the shells are cool, and the cheesecake is chilled, transfer the cheesecake to a piping bag, and pipe the cheesecake into the taco shells, filling them about 3/4 of the way in the shell.
- Top with a teaspoon of Cherry Pie Filling and sprinkle with graham cracker crumbs. Enjoy!
Notes
Makes approximately 20 Taco's but might make more/less depending on the size of your cookie cutter, and if you purchase the size of tortillas you use.
Nutrition
Calories: 320kcal | Carbohydrates: 37g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 363mg | Potassium: 114mg | Fiber: 1g | Sugar: 12g | Vitamin A: 595IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 1mg