Description
These Cherry Cheesecake Tacos are a delightful dessert combining crispy cinnamon-sugar coated taco shells filled with a creamy cheesecake filling and topped with sweet cherry pie filling. Perfect for a fun and delicious treat that takes only 30 minutes to prepare.
Ingredients
Scale
Cream Cheese Filling
- 1 cup heavy whipping cream
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Taco Shells
- 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 medium bowl, mix together the granulated sugar and cinnamon until well combined. Set aside for coating the taco shells after frying.
- Make the Cheesecake Filling: Using a mixer, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. In a separate bowl, whip the heavy whipping cream until stiff peaks form, then gently fold the whipped cream into the cream cheese mixture to create a light and airy cheesecake filling. Transfer the filling into a piping bag and refrigerate to chill.
- Fry the Taco Shells: Heat oil in a skillet over medium heat until it reaches about 350°F (175°C). Using tongs, carefully fold each flour tortilla in half to form a taco shape and submerge in the hot oil. Fry each side for 1-2 minutes or until golden brown and crisp. Remove from oil and immediately coat each shell in the prepared cinnamon sugar mixture. Place on a paper towel-lined plate to cool and drain excess oil.
- Assemble the Tacos: Once the shells are cooled but still crisp, pipe the cheesecake filling evenly into each taco shell. Top each filled taco generously with cherry pie filling.
- Serve: Enjoy these cherry cheesecake tacos immediately to savor the perfect contrast between creamy filling and crunchy shells.
Notes
- Use small flour tortillas to achieve the perfect taco shape and portion size.
- Be careful when frying as the oil is hot; use appropriate tools and keep a close eye to avoid burning.
- For a firmer filling, chill the cheesecake mixture longer before piping.
- If you prefer a healthier alternative, baked taco shells can be used, though they won’t be as crispy as fried ones.
- Leftover taco shells and filling can be stored separately in the refrigerator, but assemble just before serving to maintain crunch.