Cheesecake Tacos Two Ways
Delight in the creamy goodness of cheesecake wrapped in crispy taco shells for a fun and unique dessert experience.
Ingredients
Filling
- 8 ounces cream cheese, softened Make sure it's soft for easy mixing.
- 1/3 cup powdered sugar
- 2 teaspoons vanilla extract
- 8 ounces Cool Whip frozen whipped topping, thawed
- 21 ounces cherry pie filling Feel free to substitute with other fruit fillings.
Taco Shell
- 1 cup granulated sugar To mix with ground cinnamon.
- 3 teaspoons ground cinnamon
- 18 pieces street taco-size flour tortillas
- 1/2 cup butter Melted for brushing.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the cream cheese, powdered sugar, and vanilla extract until smooth.
- Gently fold in the Cool Whip and mix until well combined.
Making Taco Shells
- Melt the butter and brush it on both sides of the tortillas.
- Mix the granulated sugar and ground cinnamon in a small bowl.
- Coat the tortillas in the cinnamon-sugar mixture.
- Place the tortillas in a taco holder or shape them over the back of an oven-safe pan to create the taco shell structure.
- Bake the tortillas in the oven for about 8-10 minutes until golden and crispy.
Assembly
- Once cooled, fill the taco shells with the cheesecake filling and top with cherry pie filling.
- Serve and enjoy your cheesecake tacos!
Notes
To store leftovers, keep them in an airtight container in the fridge. They taste best the same day. You can make the taco shells ahead of time and fill them just before serving. Also, consider adding chocolate or caramel drizzle on top for extra flavor.