Description
Delight in these Cherry Cheesecake Tacos, a fun and delicious dessert that combines crispy cinnamon-sugar fried flour tortillas with a creamy vanilla cheesecake filling and sweet cherry pie topping. Perfect for a quick treat, this recipe offers a unique twist on traditional cheesecake by serving it taco-style, delivering a perfect balance of crunchy, creamy, and fruity flavors in every bite.
Ingredients
Scale
Filling
- 1 cup heavy whipping cream
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Taco Shells
- 8 small flour tortillas
- 1 cup granulated sugar
- 1 tablespoon cinnamon
- Oil for frying (about 1-2 cups, enough for shallow frying)
Topping
- 1 can cherry pie filling (approx. 21 oz)
Instructions
- Prepare the Cinnamon Sugar: In a medium-sized bowl, combine the granulated sugar and cinnamon thoroughly. Set this mixture aside—it will be used to coat the fried taco shells for added flavor and crunch.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract with an electric mixer until the mixture is smooth and creamy. In a separate chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture to create a light and airy cheesecake filling. Transfer the filling into a piping bag and refrigerate to firm up before assembling.
- Fry the Taco Shells: Heat oil in a skillet over medium heat to about 350°F (175°C). Using tongs, fold each flour tortilla in half to form a taco shape. Carefully place the folded tortilla into the hot oil and fry for about 1 to 2 minutes on each side until it turns golden brown and crispy. Remove the shell from the oil and immediately toss it in the cinnamon-sugar mixture so the coating sticks while the shell is still oily. Repeat with remaining tortillas and let them cool slightly.
- Assemble the Tacos: Using the piping bag, fill each crisp taco shell generously with the cheesecake filling. Top each filled shell with a generous spoonful of the cherry pie filling for a burst of fruity sweetness.
- Serve: Serve these Cherry Cheesecake Tacos immediately to enjoy the delightful contrast of crunchy shells and creamy filling. They make a perfect dessert or party treat that’s both fun and indulgent.
Notes
- For best results, use small flour tortillas to create perfectly sized taco shells that are easy to fold and fry.
- Make sure the oil temperature remains steady while frying to get evenly crispy shells without burning.
- You can substitute the cherry pie filling with other fruit fillings like blueberry or strawberry for variety.
- Use a piping bag or a sturdy plastic bag with a corner cut off to easily fill the taco shells neatly.
- Store any leftover cheesecake filling in the refrigerator for up to 2 days but assemble tacos just before serving to keep shells crisp.
