Cheesecake tacos are my new favorite dessert! Made with a cinnamon shell and graham crackers, filled with homemade cheesecake and topped with cherries.
Ingredients of the tacos
5 – 8 inch tortillas – about 20 beads
1 cup graham cracker crumbs
1/2 cup of butter – melted
Ingredients of the cheesecake
16 ounces cream cheese – softened
1/2 cup of heavy cream
1 teaspoon lemon peel
1 teaspoon of vanilla
1 1/2 cups of powdered sugar
1 – 21 ounces can cherry pie filling
Addresses of Taco “Shell”
Place the can of cherry pie filling in the refrigerator to cool.
Preheat the oven to 400 degrees.
Melt the butter in the microwave and set it aside.
Using a large cookie cutter, cut out the tortilla circles (about 2 rounds each).
Dip the tortilla cuts into the melted butter and then into the graham cracker crumbs.
Turn a muffin tray 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 pan. (Leaving them sitting down helps them keep their shape).
In the bowl of a stand mixer, mix the cream cheese until light and fluffy.
Add the heavy cream, lemon peel, vanilla and mix well, to make sure all the ingredients are well blended.
Add the powdered sugar little by little, mixing between each addition.
Scrape the sides of the bowl and mix again for 2 minutes at medium speed until it is completely mixed, smooth and thick.
Put the cheesecake mixture in the refrigerator for 1 hour to cool.
Remove all the taco shells from the back of the muffin tin and place on a wire rack to cool.
After the shells are cooled, and the cheesecake is cooled, transfer the cheesecake to a bag of tubes, and place the cheesecake on the taco shells, filling them about 3/4 of the way into the shell.
Cover with a teaspoon of cherry pie filling and sprinkle with graham cracker crumbs. Enjoy!
It takes about 20 Tacos, but it could make more/less depending on the size of your cookie cutter, and if you buy the size of the tortillas you use.