Cheesecake Tacos
User Reviews
5
Cheesecake Tacos
Description
Cheesecake Tacos begin with tortillas cut into circles, dipped in melted butter and cinnamon sugar crushed graham crackers, then baked in an upside-down muffin tin to form crisp, taco-shaped shells. This coating creates a crunchy shell with a sweet, spiced flavor. Inside, a creamy cheesecake filling is whipped together combining softened cream cheese with heavy cream, lemon zest, vanilla, and gradually added powdered sugar to achieve a light yet rich texture.
The chilled cherry pie filling adds a juicy, tangy fruit topping that complements the sweet, creamy filling and crunchy shells. The combination delivers varied textures and balanced sweetness in a convenient taco shape, suitable for serving at gatherings or as a unique everyday treat.
Yield depends on the size of tortilla circles and cutters used, typically producing around 20 tacos. The recipe steps include chilling the cherry filling beforehand, ensuring the shells keep their shape by cooling on the muffin tin bottom, and blending the cheesecake filling thoroughly for smoothness.
Ingredients
Taco Ingredients
- 5 - 8 inch tortillas 20 count
- 1 Cup graham cracker crushed, cinnamon sugar
- 1/2 Cup butter melted
Cheesecake Ingredients
- 16 ounces cream cheese softened
- 1/2 Cup heavy cream
- 1 Teaspoon lemon zest
- 1 Teaspoon vanilla
- 1 1/2 Cups powdered sugar
- 1 - 21 ounce can cherry pie filling
Instructions
Taco "Shell" Directions
- Place the can of Cherry pie filling in the refrigerator to chill.
- Preheat oven to 400 degrees.
- Melt butter in the microwave and set aside.
- Using a large cookie cutter, cut out circles from the tortillas (about 2 rounds each tortilla).
- Dip the tortilla cut outs into the melted butter and then into the cinnamon sugar graham cracker crumbs.
- Turn a muffin pan upside down and place the graham cracker coated tortillas between the muffin cups.
- Bake for 7-9 minutes, and let cool on the bottom of the muffin tin. (Leaving them to sit helps them keep their shape.)
Cheesecake Directions
- In the mixing bowl of a stand mixer, mix the cream cheese until light and fluffy.
- Add the heavy cream, lemon zest, vanilla and mix well, to make sure all ingredients are well blended.
- Add the powdered sugar a little at a time, mixing between each addition.
- Scrape down the sides of the bowl and mix again for 2 minutes on medium speed until completely blended smooth and thickened.
- Place the cheesecake mixture in the refrigerator for 1 hour to chill.
- Remove all the taco shells from the back of the muffin tin, and place on a wire rack to cool.
- After the shells are cool, and the cheesecake is chilled, transfer the cheesecake to a piping bag, and pipe the cheesecake into the taco shells, filling them about 3/4 of the way in the shell.
- Top with a teaspoon of Cherry Pie Filling and sprinkle with graham cracker crumbs. Enjoy!
Notes
- The quantity yields about 20 cheesecake tacos, but final count depends on tortilla and cutter sizes.
- Chill the cherry pie filling before assembly to maintain texture in the tacos.
- Allow shells to cool on the muffin tin to help them hold their taco shape effectively.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Calories | 320kcal | 16% |
| Carbohydrates | 37g | 12% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 42mg | 14% |
| Sodium | 363mg | 15% |
| Potassium | 114mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 595IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 78mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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