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Cherry Cheesecake Tacos

Crispy fried flour tortillas, filled with a homemade cheesecake filling, and topped with cherry pie filling. Cherry cheesecake tacos are a sweet twist on traditional tacos. 


MORE RECIPES: Eggnog Bread | No Bake Blueberry Cheesecake | Cherry Cheesecake Lush |


Cherry Cheesecake Tacos

An explosion of flavor in every crunchy, creamy bite. Dessert tacos are the perfect addition to taco Tuesday. Fried tortillas are sprinkled with cinnamon sugar and then filled with a sweet creamy cheesecake filling. 

Cherry cheesecake tacos are a sweet spin on a Tex-Mex favorite. Serve them alongside Apple Enchiladas as part of a special taco night or for a fiesta-themed party. 

A must-make dessert, you can easily double or triple this recipe for making a crowd. But no need to wait for a special occasion, you can make this easy recipe any night of the week. 

Cherry Cheesecake Tacos Ingredients

  • Cream cheese - softened
  • Sugar - powdered sugar
  • Vanilla extract
  • Cool Whip - frozen whipped topping, thawed
  • Cherry pie filling
  • Flour tortillas - street taco-size flour tortillas, or cut soft taco-size tortillas to a 4-inch round with a bowl, glass, or cookie cutter
  • Oil - Vegetable oil or shortening for frying 
  • Sugar - granulated sugar
  • Ground cinnamon

Soften the cream cheese before beginning the recipe to make sure there are no lumps in the filling. The cream cheese should be at room temperature to help everything mix together smoothly.  

Place the fried tortillas into the sugar coating right after frying as the oil helps the sugar stick to the shells. If you’d like to omit the cinnamon, fried tortillas can be coated in just white or brown sugar. You could also add finely crushed graham cracker crumbs to the mixture. 

The cheesecake filling can be stored in the refrigerator for up to 1 week. Pipe the sweet filling into freshly fried “taco” shells and top with fruit. 

How to Make Cherry Cheesecake Tacos

FIRST STEP: Preheat the oil to 350°F in a deep stockpot or Dutch oven.

SECOND STEP: In a medium mixing bowl, beat together cream cheese, powdered sugar, and vanilla extract until thoroughly combined.

THIRD STEP: Add in Cool Whip and continue beating until mixture is smooth and fluffy.

FOURTH STEP: Transfer mixture to a piping bag fitted with Tip #1M or a gallon-sized Ziploc bag. Set in the refrigerator to stay cold while preparing taco shells.

FIFTH STEP: When the oil has reached a temperature of precisely 350°F, it’s time to fry the taco shells.

SIXTH STEP: Using long-handled tongs (to keep your hands far away from the oil), pinch together two sides of a tortilla to form a folded taco shape. Holding the sides together, submerge the tortilla into the oil, frying for 1-2 minutes.

SEVENTH STEP: The tortilla will bubble up. If you lose your grip with the tongs, just use them to fold the taco back in half and keep it submerged to brown the inside and outside evenly.

EIGHTH STEP: When the tortilla is lightly browned, remove it from the oil and place it directly in the tray of cinnamon sugar.

NINTH STEP: Use a spoon to sprinkle the cinnamon sugar evenly over the tortilla (inside and out) and then set on a paper-towel-lined inverted muffin tin to help the taco shells hold their shape while cooling.

TENTH STEP: When tacos shells are cooled, pipe a line of cheesecake filling across the center of the taco.

ELEVENTH STEP: Top with 3-4 cherries (and sauce) from the can of pie filling.

TWELFTH STEP: Serve immediately.

Can I freeze cherry cheesecake tacos? 

Cheesecake filling can be frozen for up to 3 months. Thaw in the refrigerator and then pipe into freshly fried “taco” shells.

What toppings can I use? 

Dessert tacos can be topped with other fruit pie filling flavors, fresh fruit, crushed cookies, hot fudge, or caramel sauce. 

Can I use regular-sized flour tortillas? 

If you can’t find street taco-sized tortillas you can cut regular-sized flour tortillas with a 4-inch round with a bowl, glass, or cookie cutter. 

How to Store Cherry Cheesecake Tacos 

IN THE FRIDGE:  The crispness of the fried tortillas is best within a few hours, but leftover dessert tacos can be stored in the refrigerator for 2 to 3 days. Cheesecake filling can be stored separately in the refrigerator in an airtight container for up to 1 week.

IN THE FREEZER: Cheesecake filling can be stored in the freezer in a freezer-safe resealable bag for up to 3 months. Thaw in the refrigerator and then pipe into freshly fried “taco” shells.

Print

Cherry Cheesecake Tacos

Cherry cheesecake tacos are a sweet spin on a favorite. Fried flour tortillas, filled with a homemade cheesecake filling, and topped with cherry pie filling.
Course Dessert
Cuisine American
Keyword Cherry Cheesecake Tacos
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 18 servings
Calories 163kcal

Ingredients

Filling Ingredients:

  • 1 (8-ounce) packages cream cheese, softened
  • cup powdered sugar
  • 2 teaspoons vanilla extract
  • 8 ounce tub Cool Whip (frozen whipped topping), thawed
  • 1 (21-ounce) can cherry pie filling

Taco Shell Ingredients:

  • 18 street taco-size flour tortillas (or cut soft taco-size tortillas to a 4-inch round with a bowl, glass, or cookie cutter)
  • Vegetable oil or shortening for frying (at least 4 cups)
  • 1 cup granulated sugar
  • 3 teaspoons ground cinnamon

Instructions

  • Preheat the oil to 350°F in a deep stockpot or Dutch oven.
  • In a medium mixing bowl, beat together cream cheese, powdered sugar, and vanilla extract until thoroughly combined.
  • Add in Cool Whip and continue beating until mixture is smooth and fluffy.
  • Transfer mixture to a piping bag fitted with Tip #1M or a gallon-sized Ziploc bag. Set in the refrigerator to stay cold while preparing taco shells.
  • When the oil has reached a temperature of precisely 350°F, it’s time to fry the taco shells.
  • Using long-handled tongs (to keep your hands far away from the oil), pinch together two sides of a tortilla to form a folded taco shape. Holding the sides together, submerge the tortilla into the oil, frying for 1-2 minutes.
  • The tortilla will bubble up. If you lose your grip with the tongs, just use them to fold the taco back in half and keep it submerged to brown the inside and outside evenly.
  • When the tortilla is lightly browned, remove it from the oil and place it directly in the tray of cinnamon sugar.
  • Use a spoon to sprinkle the cinnamon sugar evenly over the tortilla (inside and out) and then set on a paper-towel-lined inverted muffin tin to help the taco shells hold their shape while cooling.
  • When tacos shells are cooled, pipe a line of cheesecake filling across the center of the taco.
  • Top with 3-4 cherries (and sauce) from the can of pie filling.
  • Serve immediately.

Nutrition

Calories: 163kcal | Carbohydrates: 32g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 215mg | Potassium: 62mg | Fiber: 1g | Sugar: 17g | Vitamin A: 24IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg

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