A fun and indulgent dessert with creamy filling and crispy shells
Description
Cherry Cheesecake Tacos are a creative dessert that combines a rich, fluffy cheesecake filling with sweet cherry pie topping, all served inside crispy cinnamon-sugar tortilla shells. Perfect for parties or a unique treat.
Ingredients
For the Filling
- 1 (8-ounce) package cream cheese, softened
- 1/3 cup powdered sugar
- 2 teaspoons vanilla extract
- 8-ounce tub Cool Whip, thawed
For the Topping
- 1 (21-ounce) can cherry pie filling
For the Taco Shells
- 18 street taco-size flour tortillas
- Vegetable oil or shortening for frying (about 4 cups)
- 1 cup granulated sugar
- 3 teaspoons ground cinnamon
Instructions
Prepare the Filling
In a medium bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth.
Add the Cool Whip and continue mixing until the filling becomes light and fluffy.
Transfer the mixture to a piping bag (or a zip-top bag with the corner cut off) and refrigerate while preparing the shells.
Heat the Oil
In a deep pot or Dutch oven, heat the oil to 350°F (175°C).
Fry the Taco Shells
Carefully fold each tortilla in half to form a taco shape.
Hold or secure the shape and gently place it into the hot oil.
Fry for 1 to 2 minutes, until lightly golden and crisp.
Remove from the oil and immediately coat in the cinnamon-sugar mixture, making sure to cover both inside and outside.
Place the shells on an inverted muffin tin or a rack to cool and hold their shape.
Assemble the Tacos
Once the shells are completely cooled, pipe a line of cheesecake filling into the center of each taco.
Top with 3 to 4 cherries and a spoonful of cherry sauce.
Serving
Serve immediately for the best texture, with crispy shells and chilled creamy filling.
Notes
- You can substitute cinnamon sugar with crushed graham crackers for a cheesecake-style crust.
- Keep the filling refrigerated until ready to use for optimal freshness.
