Cherry Cheesecake Treats
A delightful dessert combining the classic flavors of cheesecake and cherry in various fun forms.
Ingredients
Taco Ingredients
- 1 package 8-ounce package cream cheese, softened Make sure cream cheese is at room temperature.
- 1/3 cup powdered sugar
- 2 teaspoons vanilla extract
- 8 ounces Cool Whip Gently fold into the cream cheese mixture.
- 18 pieces street taco-size flour tortillas Fry tortillas until golden.
- Vegetable oil or shortening for frying Use enough to cover the bottom of the frying pan.
- 1 cup granulated sugar For sprinkling.
- 3 teaspoons ground cinnamon For sprinkling.
- 2 cans 21-ounce cherry pie filling One can for tacos, one for dip.
Cherry Cheesecake Lush Ingredients
- 14.3 ounces package vanilla sandwich cookies Crushed for the base.
- 1/3 cup salted butter Melted.
- 16 ounces frozen whipped topping For layering.
- 2 packages 3.4 oz cheesecake flavored instant pudding mix
- 3 cups whole milk
Cherry Cheesecake Brownie Ingredients
- 1 family-size 18.3-ounce brownie mix Prepared as per package instructions.
- 1/2 cup vegetable oil For brownie mix.
- 1/4 cup water For brownie mix.
- 1/2 teaspoon vanilla extract For brownie mix.
- 1 cup pecans Optional for brownie top.
Cherry Cheesecake Dip Ingredients
- 1 tablespoon all-purpose flour
- 1/4 cup heavy cream
- 7 ounces marshmallow fluff
- 8 ounces whipped topping
- 1/4 teaspoon almond extract For flavor in dip.
Instructions
Preparation for Tacos
- In a bowl, mix softened cream cheese, powdered sugar, and vanilla until smooth.
- Gently fold in Cool Whip and set aside.
- Fry tortillas in hot oil until golden, then sprinkle with a mixture of granulated sugar and cinnamon.
- Fill tortillas with cream cheese mixture and top with cherry pie filling.
Preparation for Lush
- Crush vanilla sandwich cookies and mix with melted butter.
- Layer in a dish with cream cheese mixture, whipped topping, cheesecake pudding mix, milk, and cherry pie filling.
- Chill before serving.
Preparation for Brownies
- Prepare brownie mix as per package instructions.
- Mix cream cheese, powdered sugar, and vanilla, then swirl into brownie batter before baking.
- Top with cherry pie filling after cooling.
Preparation for Dip
- Blend cream cheese, vanilla, almond extract, marshmallow fluff, and whipped topping until smooth.
- Top with cherry pie filling and serve with graham crackers.
Notes
Store leftovers in the refrigerator. Cover tacos to keep them fresh for 1-2 days. The Lush and Dip can last about 3-4 days. Keep brownies in an airtight container.