Cheesecake Dessert Tacos! (No Bake Cheesecake!)
User Reviews
5
Cheesecake Dessert Tacos! (No Bake Cheesecake!)
Description
This recipe transforms flour tortillas into crunchy taco-shaped shells by frying brief circles of tortilla dough in hot oil, folding and browning them on all sides, optionally rolling them in graham cracker crumbs for texture and flavor. The finished shells are crisp and sturdy enough to hold the cheesecake filling.
The no-bake cheesecake filling is created by blending softened cream cheese with lemon juice, then folding in whipped heavy cream beaten with powdered sugar and vanilla extract until light and fluffy. Chilling the mixture in a bag before assembly firms it slightly for easier filling.
Assembling the dessert tacos involves filling the cool crisp shells with the cheesecake mixture and topping with canned fruit pie filling of any preferred flavor, which adds juicy sweetness and color. These dessert tacos make a fun, bite-sized treat and can be stored at room temperature for a few days after frying.
Ingredients
Shells
- 6 large flour tortillas
- neutral cooking oil for frying, generic cooking oil
- graham cracker crumbs optional, this makes it a bit messy but tastes great
Cheesecake Filling
- 8 ounces cream cheese
- 1 cup heavy whipping cream
- 1 teaspoon lemon juice fresh
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
TOPPING
- 1 can fruit pie filling any flavor, prepared
Instructions
Shells
- Using a 3.5″ circle cutter, cut out circles from your tortillas. You should get about 5 from each tortilla. (You can use any size cutter but this was the perfect size for a 2-3 bite taco).
- Heat about 1 ½″ of oil in a pan on the stove over medium heat. Use a little scrap of tortilla to put in the oil and make sure it’s good & bubbly.
- Using tongs, place one circle in the oil for about 5 seconds. Flip it over and fold it in half holding it folded for about 5 seconds or until browned. Flip over and fry the other side until crispy. Immediately remove from the oil giving it a little shake and place into the graham crumbs if using.
- Set on a pan to cool. You can leave these at room temperature for up to 3 days.
Cheesecake Mixture
- Cream together cream cheese and lemon juice until soft.
- Add whipping cream and beat on medium for 2 minutes. Add in sugar and vanilla then beat until stiff and fluffy. Place in a ziploc bag and refrigerate for at least 30 minutes.
Assembly
- Pipe cheesecake filling into each taco. Top with pie filling and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30mini dessert tacos
Amount Per Serving
Calories 75 kcal
% Daily Value*
| Calories | 75 | 4% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 19mg | 6% |
| Sodium | 68mg | 3% |
| Potassium | 25mg | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 220IU | 4% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 19mg | 2% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
