Mini Cherry Cheesecake Tacos: Simple and Delicious

Making these mini cherry cheesecake tacos is easier than you might think. You’ll need a few ingredients to get started:

• Tortilla Shells: You can use any size, but smaller shells work best.

• Butter

• Graham Crackers: Crush them yourself or buy the boxed crumbs.

• Cream Cheese: Make sure it’s softened for easy mixing.
• • Heavy Cream

   

  • Lemon Zest: You can use a zester or a regular grater.

   

  • Vanilla: Real vanilla always tastes better than imitation.

   

  • Powdered Sugar

   

  • Cherry Pie Filling

   

  Here’s how you make them:

   

  Step 1: Make the Taco Shells

  • Cut the tortilla shells into circles using a cookie cutter.
  • Dip them into melted butter and then into the graham cracker crumbs to coat.
  • Lay them on an upside-down muffin tin and bake them until crispy.

   

  Step 2: Make the Cheesecake Filling

  • Mix the cream cheese until it’s light and fluffy.
  • Add the heavy cream, lemon zest, and vanilla and mix well.
  • Slowly add in powdered sugar until everything is well combined.
  • Let the cheesecake filling chill in the refrigerator.

   

  Step 3: Fill and Enjoy

  • Once the taco shells and cheesecake have cooled, fill each shell with the creamy cheesecake filling.
  • Top it off with a spoonful of cherry pie filling.

   

  Get Creative with Variations

  If you’re feeling adventurous, you can try different variations of these cheesecake tacos. Here are a few ideas:

  • Use different pie filling flavors like strawberry or blueberry.
  • Add other cookies to the graham cracker crust, like crushed Golden Oreos.

   

  How to Make Cheesecake Tacos: A Step-by-Step Guide

  Taco Shell Ingredients:

  • 5 – 8 inch Tortillas (about 20 count)
  • 1 cup of graham cracker crumbs
  • 1/2 cup of melted butter

   

  Cheesecake Filling Ingredients:

  • 16 ounces of softened cream cheese
  • 1/2 cup of heavy cream
  • 1 teaspoon of lemon zest
  • 1 teaspoon of vanilla
  • 1 1/2 cups of powdered sugar
  • 1 can (21 ounces) of cherry pie filling

   

  Instructions:

  1. Start by placing the can of cherry pie filling in the refrigerator to chill.
  2. Preheat your oven to 400 degrees.
  3. Melt the butter in the microwave and set it aside.
  4. Using a large cookie cutter, cut out circles from the tortillas (about 2 rounds per tortilla).
  5. Dip the tortilla cut outs into the melted butter and then into the graham cracker crumbs.
  6. Place the graham cracker coated tortillas between the muffin cups of an upside-down muffin tin.
  7. Bake for 10 minutes and let them cool on the bottom of the muffin tin to keep their shape.
  8. In the mixing bowl of a stand mixer, mix the cream cheese until it’s light and fluffy.
  9. Add the heavy cream, lemon zest, and vanilla. Mix well to blend all the ingredients.
  10. Slowly add the powdered sugar, mixing between each addition.
  11. Scrape down the sides of the bowl and mix again for 2 minutes on medium speed until the mixture is smooth and thickened.
  12. Place the cheesecake mixture in the refrigerator for 1 hour to chill.
  13. Remove the taco shells from the muffin tin and place them on a wire rack to cool.
  14. Once the shells are cool and the cheesecake is chilled, transfer the cheesecake filling to a piping bag.
  15. Pipe the cheesecake into the taco shells, filling them about 3/4 of the way.
  16. Top each taco with a teaspoon of cherry pie filling and sprinkle with graham cracker crumbs.
  17. Enjoy your delicious homemade cheesecake tacos!

   

  Equipment You’ll Need:

   

  • 1-2 muffin tins
  • Large biscuit or cookie cutter
  • Spatulas
  • Wire cooling rack
  • Spoons
  • Bowls

   

  We hope you love these cheesecake tacos as much as we do! Don’t forget to leave a rating and comment to let us know how they turned out. Your feedback helps us continue providing you with delicious recipes. Happy cooking!