Cherry Cheesecake Tacos

Taco Tuesday just got a sweet treat makeover! Cinnamon-crisp tortillas are filled with an irresistibly smooth and creamy vanilla cheesecake mixture and topped with cherry pie filling. You'll want to eat these dessert tacos every day of the week!

Course Dessert

Cuisine American

Keyword Cherry Cheesecake Tacos

Prep Time 20

Cook Time 16

Total Time 36

Servings mini tacos

Calories 370kcal

Author Cathy Pollak

Equipment

Ingredients

For the shells:

16 street sized flour tortillas or 5 taco sized flour tortillas
4-6 cups neutral oil for frying (vegetable, avocado, peanut)
1/2 cup unsalted butter
1 cup granulated sugar
1 tbsp. ground cinnamon

For the filling and topping:

8 oz. full-fat cream cheese, at room temperature
1/4 cup confectioners' sugar
2 tsps. vanilla extract
1-1/2 cups heavy whipping cream
21 oz. can cherry pie filling

Instructions

Use a fork to prick tortillas all over the surface.
Set a large, deep and heavy based pot over medium heat and add 3-inches of oil. When the oil reaches 325 degrees F, take a tortilla and fold it in half. Grasp the top of the tortilla with a pair of long-handed tongs and carefully submerge the tortilla into the heated oil; about 1 minute or until it is crisp and a pale golden brown.
Place the fried taco shell to cool in a taco rack or upturn a muffin pan and place the taco shell in-between the groves in the pan. (The taco shell will hold its shape once it’s cooled.)
Repeat steps for the remaining tortillas. (Keep an eye on the temperature of the oil as you are frying, turn the heat source off if the oil is getting too hot.)
When the taco shells are cool enough to handle, use a pastry brush to coat them inside and out with the melted butter.
In a small bowl, add the sugar and cinnamon and mix well to combine. Dip the tacos shells, inside and out, in the cinnamon sugar, shaking off any excess. Set aside to completely cool while you make the filling.
To make the filling: In a large mixing bowl, add the cream cheese, confectioners' sugar and vanilla extract. Beat thoroughly to combine then pour in the heavy cream and beat again until the mixture looks very thick and is holding its shape.
Transfer the cheesecake filling to a piping bag fitted with an open star nozzle. Pipe the cheesecake filling inside the cooled taco shells. (you can also just fill the shells with a spoon, the piping bag just makes them prettier.)
Add a spoonful of cherry pie filling to the top of each taco shell.

Notes

Tortillas: You could also use a round cookie cutter to cut circles from a large, burrito sized tortilla into smaller ones if you can't find the street-sized tortillas. You'll want to use a cookie cutter or glass about 4-inches in diameter to cut 16 rounds from the tortillas.

Frying Alternative: To avoid frying the tortillas, arrange them in the grooves of an inverted muffin pan and bake at 400ºF for 10-12 minutes, or until they become crisp like taco shells and achieve a pale golden brown color.

Filling: The filling can be piped into each taco shell for visual appeal or spooned in, it's up to you.

For optimal outcomes when preparing this cherry cheesecake tacos, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition