Cherry Cheesecake Tacos
Ingredients:
8 small flour tortillas
2 tbsp butter, melted
1/2 cup granulated sugar
1 tsp cinnamon
1 package (8 oz) cream cheese, softened
1/4 cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream
1/4 cup sweetened condensed milk
1 cup cherry pie filling (or fresh cherries, chopped)
Optional: Fresh mint leaves for garnish
Directions:
Preheat your oven to 350°F (175°C).
Brush both sides of the flour tortillas with melted butter. Mix together the granulated sugar and cinnamon in a small bowl and sprinkle the mixture evenly over the tortillas.
Gently shape each tortilla into a taco shell form by draping them over the edges of an oven-safe muffin tin. This will give them a taco shape as they bake.
Bake the tortillas for about 10-12 minutes or until golden brown and crispy. Once baked, remove them from the oven and let them cool.
While the taco shells are cooling, prepare the cheesecake filling. In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.
In a separate bowl, whip the heavy whipping cream until soft peaks form, then gently fold the whipped cream into the cream cheese mixture. Add the sweetened condensed milk and mix until fully incorporated.
Spoon the cheesecake filling into each cooled taco shell, filling them generously.
Top each cheesecake-filled taco with a spoonful of cherry pie filling or fresh chopped cherries.
Optional: Garnish with fresh mint leaves for a decorative touch.
Serve immediately or refrigerate until ready to serve.
Cherry Cheesecake Tacos
See less
