Cherry Cheesecake Tacos
Ingredients:
Shells:
- 1 pack large tortillas
- 1 box Graham cracker crumbs
- 3 tablespoons granulated sugar
- 2 sticks (1 cup) melted butter
Filling:
- 1 (8 oz) block cream cheese, softened
- 1 tub Cool Whip (8 oz)
- 1 cup powdered sugar
- 1 tablespoon vanilla extract
Topping:
- 1 can cherry pie filling (or your preferred flavor)
Instructions:
Shells:
- Prepare the Graham Cracker Mixture:
- In a medium bowl, combine the Graham cracker crumbs and granulated sugar. Mix well and set aside.
- Melt the Butter:
- In a separate microwave-safe bowl, melt the 2 sticks of butter. You can melt it in the microwave in 30-second intervals, stirring in between until fully melted. Set aside.
- Cut the Tortillas:
- Using a 2-inch round cookie cutter, cut out circles from the large tortillas. You should be able to get about 4 circles from each tortilla. Depending on the size of your pack, you might need multiple tortillas to get the desired amount.
- Coat the Tortilla Circles:
- Dip each tortilla circle into the melted butter, making sure it is fully coated.
- Then, immediately dip the buttered circle into the Graham cracker mixture, ensuring it is evenly coated on both sides.
- Shape the Taco Shells:
- Take an upside-down cupcake pan and place each coated tortilla circle in between the cupcake slots to form taco-shaped shells.
- Bake:
- Preheat your oven to 375°F (190°C).
- Place the cupcake pan in the preheated oven and bake for 10 minutes or until the shells are golden brown and crisp.
- Remove the shells from the oven and let them cool completely on a wire rack.
Filling:
- Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the powdered sugar and vanilla extract to the cream cheese, and mix until well combined.
- Gently fold in the Cool Whip until the mixture is light and fluffy.
- Fill the Taco Shells:
- Transfer the cheesecake filling to a piping bag. If you don’t have a piping bag, you can use a resealable plastic bag and cut off one corner to create a small opening.
- Pipe the cheesecake filling into each cooled taco shell, filling them generously.
Topping:
- Add the Topping:
- Spoon the canned cherry pie filling (or your preferred pie filling) over the top of each filled taco shell.
- Serve and Enjoy:
- Arrange the Cherry Cheesecake Tacos on a serving platter.
- Serve immediately and enjoy this delicious treat with your family and friends!
Notes:
- Make sure the cream cheese is softened before mixing to ensure a smooth filling.
- The shells can be made ahead of time and stored in an airtight container until ready to fill.
- Feel free to experiment with different pie fillings to suit your taste.
Enjoy these delightful Cherry Cheesecake Tacos! 😋❤️🤗