Cherry Cheesecake Tacos
Ingredients:
- Mini street tortillas
- 1 can cherry pie filling (or any filling of your choice)
- 1 block (8 oz) softened cream cheese
- 2 cups graham cracker crumbs
- 1/4 cup heavy cream
- 1 stick (1/2 cup) melted butter
- 1 cup powdered sugar
- 1 tsp vanilla extract
Instructions:
- Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add 1 tsp of vanilla extract, 1 cup of powdered sugar, and 1/4 cup of heavy cream to the cream cheese. Continue to mix until the ingredients are well combined and the mixture is fluffy.
- Cover the bowl and refrigerate the cheesecake filling for at least 1 hour to firm up.
- Prepare the Tortillas:
- Preheat your oven to 350°F (175°C).
- Melt the stick of butter in a microwave-safe bowl.
- Place the graham cracker crumbs in a separate bowl.
- Take each mini street tortilla and coat both sides with the melted butter using a pastry brush.
- After coating with butter, dip each tortilla into the graham cracker crumbs, ensuring both sides are evenly coated.
- Shape and Bake the Tortillas:
- Turn a muffin pan upside down.
- Place the coated tortillas in between the muffin cups to create a taco shape.
- Bake the tortillas in the preheated oven for about 10 minutes, or until they are golden brown and crisp.
- Remove the tortillas from the oven and allow them to cool completely on a wire rack.
- Assemble the Tacos:
- Once the tortillas are cool, fill each one with the chilled cheesecake filling using a spoon or a piping bag for a neater finish.
- Top each taco with a spoonful of cherry pie filling (or your chosen filling).
- Chill and Serve:
- Place the assembled tacos in the refrigerator to chill for at least 30 minutes to let the flavors meld and ensure the cheesecake filling is firm.
- Serve the Cherry Cheesecake Tacos cold and enjoy!
These delightful treats are easy to make with ingredients you likely have on hand and are sure to be a hit!