Cherry Cheesecake Tacos
Cherry Cheesecake Tacos – these mini dessert tacos made with sweet ingredients and shaped like traditional tacos are so much fun to prepare, they look classy and are very delicious. You will love crunchy tortilla shells covered with sugar and cinnamon, filled with creamy no bake cheesecake filling that are topped with cherry pie filling.
Ingredients
- 8 Large flour tortillas
- ⅔ cup Light brown sugar
- ⅛ teaspoon Ground cinnamon
- Vegetable oil for frying
- 8 oz Cream cheese cheese softened
- ⅓ cup Powdered sugar
- 1 ½ teaspoon Vanilla extract
- 1 cup Heavy whipping cream cold
- 1 can Cherry pie filling
Instructions
- TO MAKE CHEESECAKE FILLING - In a large bowl beat cream cheese and sugar with an electric mixer at a medium speed, until it gets smooth and creamy.
- Next, add vanilla extract and heavy cream and beat at medium speed first, then at high speed, until it thickens.
- Put the filling in a piping bag and leave in the fridge to cool while you are preparing tortilla shells.
- TO MAKE TORTILLA SHELLS - Turn the muffin tin upside down and set it aside. Next, combine light brown sugar and cinnamon in a medium sized bowl and set aside, as well.
- Cut tortillas in circles using a 4-inch cookie cutter, Make 30 circles.
- Then, heat minimum 1 inch of oil in a deep pan, at a medium temperature and put tortilla circles with tongs in the hot oil. After 4 - 5 seconds turn tortillas on the other side and fold in half to get a shell shape. Fry them until they get light brown, then turn them over and fry until they become light brown.
- Fried tortilla shells should be taken out of oil and immediately transferred to a bowl with sugar and cinnamon. Then, coat tortilla shells inside and out with sugar and cinnamon mixture, using a spoon and place them in a muffin tin turned
upside down. Repeat the same procedure with the remaining tortilla circles. When all tortilla shells are fried, place them in a muffin tin to cool completely. - TO ASSEMBLE TACOS - Take the piping bag out of the fridge and cut the top, then fill tortilla shells with cheesecake filling and finally top them with cherry pie filling.
Notes
- If you notice any air bubbles while frying tortilla shells, simply pierce them with a fork or knife before placing them in hot oil. This will prevent air bubbles from making.
- Tortilla shells should be fried only until they get slightly brown. If you fry them too much, it´s possible that sugar and cinnamon mixture won´t stick to them. It is also important to transfer them to a bowl with sugar and cinnamon mixture immediately after frying and coat with the mixture completely. If tortilla shells cool before coating, again the mixture won´t stick to them.
- If you don´t have a round cookie cutter, you can cut circles with a glass and a knife. First place a tortilla on the cutting board, then put a glass on it and cut tortilla with a knife around the glass, until you get a circle.
- You can make them a day before serving, but they should be kept in fridge in a well-sealed container and filled with cherry pie filling before serving. You should keep in mind that tortillas won´t be crunchy after a couple of hours.
- You can use Strawberry, Apple or Blueberry pie filling instead.
- Tortilla shells can be baked in the oven, instead of fried. In that case, spread melted butter on both sides of tortilla circles and then transfer them to a bowl with sugar and cinnamon mixture. When both sides are coated, fold tortilla circles in half and place them in a muffin tin turned upside down. Bake them for 5-7 min at 400 F. It is certainly easier to prepare tortilla shells this way, but they taste better if you fry them in deep oil.
Nutrition
Serving: 1gCalories: 148kcalCarbohydrates: 19gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 3gCholesterol: 18mgSodium: 99mgFiber: 1gSugar: 6g
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