Description
Indulge in a delightful twist on traditional cheesecake with these Cherry Cheesecake Tacos. Crispy cinnamon sugar-coated taco shells filled with a creamy no-bake cheesecake mixture and topped with a luscious cherry pie filling.
Ingredients
Scale
Taco Shells:
- 8 small flour tortillas
- 2 tablespoons butter, melted
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Cheesecake Filling:
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Toppings:
- 1 (21-ounce) can cherry pie filling
Instructions
- Prepare Taco Shells: Preheat oven to 400°F. Mix sugar and cinnamon. Brush tortillas with butter, sprinkle with cinnamon sugar, fold in half, shape into taco shells over muffin tin cups, and bake until golden.
- Make Cheesecake Filling: Beat cream cheese until smooth. Add powdered sugar and vanilla, mix. Whip heavy cream to stiff peaks, fold into cream cheese.
- Assemble Tacos: Fill taco shells with cheesecake mixture, top with cherry pie filling. Chill before serving.
Notes
- Try different pie fillings like blueberry or strawberry.
- For added texture, dip taco edges in white chocolate and coat with crushed graham crackers.
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 22g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
