Description
These Cherry Cheesecake Tacos combine crispy, cinnamon-sugar coated tortilla shells with a smooth and creamy cheesecake filling, topped off with luscious cherry pie filling. Perfect for a fun and indulgent dessert, these tacos offer the delightful flavors of cheesecake in a handheld, crunchy format.
Ingredients
Scale
Cheesecake Filling
- 1 cup heavy whipping cream
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Taco Shells and Coating
- 8 small flour tortillas
- 1 cup granulated sugar
- 1 tablespoon cinnamon
- Oil for frying (about 2 cups, vegetable or canola oil recommended)
Topping
- 1 can cherry pie filling (approximately 21 oz)
Instructions
- Prepare the Cinnamon Sugar: In a mixing bowl, combine 1 cup granulated sugar with 1 tablespoon cinnamon. Stir well to evenly blend the cinnamon and sugar. Set this mixture aside for coating the fried taco shells.
- Make the Cheesecake Filling: In a large bowl, beat 8 oz softened cream cheese, 1 cup powdered sugar, and 1 teaspoon vanilla extract together until the mixture is smooth and creamy. In a separate bowl, whip 1 cup heavy whipping cream until stiff peaks form, then gently fold the whipped cream into the cream cheese mixture to maintain its light and fluffy texture. Transfer the filling into a piping bag and refrigerate to firm up.
- Fry the Taco Shells: Heat oil in a skillet over medium heat to approximately 350°F (175°C). Using tongs, carefully fold each small flour tortilla in half and fry it in the hot oil until golden and crisp, about 1 to 2 minutes per side. Immediately remove the shell from the oil and coat it thoroughly in the cinnamon-sugar mixture while still warm. Place the coated shells on a wire rack or paper towels to cool and set their shape.
- Assemble the Tacos: Once the taco shells have cooled enough to handle, pipe the prepared cheesecake filling evenly into each shell. Top the filling generously with cherry pie filling to add the perfect fruity sweetness.
- Serve: Serve the cherry cheesecake tacos immediately to enjoy the best crunchy texture of the fried shells paired with creamy cheesecake and vibrant cherry topping.
Notes
- Be careful when frying the tortillas as the hot oil can cause splatters.
- Use small flour tortillas to create easily foldable taco shells.
- Make sure the cream cheese is softened to avoid lumps in the filling.
- For extra flavor, chill the assembled tacos for 10 minutes before serving.
- The tacos are best enjoyed fresh to maintain the crisp texture of the shells.
