Cherry Cheesecake Tacos

Cherry Cheesecake Tacos – these mini dessert tacos made with sweet ingredients and shaped like traditional tacos are so much fun to prepare, they look classy and are very delicious. You will love crunchy tortilla shells covered with sugar and cinnamon, filled with creamy no bake cheesecake filling that are topped with cherry pie filling. They will surely be a bite at first sight, so have fun preparing them and enjoy their amazing taste. 

These dessert tacos are perfect for parties and your friends will love them, for sure. I love preparing dessert tacos and there are many recipes for them on my blog. They look cute, their taste is amazing and they are easy to make – all the good reasons to love them. You will only need a few simple ingredients to prepare Cherry Cheesecake Tacos and make a surprise for your partner for Valentine’s Day, or your mom for Mother´s Day. These mini desserts tacos are also perfect for holidays and they will make your dessert plate richer.

What ingredients are necessary to make Cherry Cheesecake Tacos?

• Flour tortillas – I used 10-inch ones
• Light brown sugar
• Ground cinnamon
• Oil – I used vegetable oil
• Cream cheese – I used regular cream cheese, but you can choose light cream cheese, instead – room temperature
• Powdered sugar
• Vanilla extract
• Heavy whipping cream – whipped topping can be used instead of heavy cream
• Cherry pie filling

How to prepare Cherry Cheesecake Tacos?

Step one – prepare cheesecake filling. Start with mixing cream cheese and powdered sugar until it gets smooth and creamy, then add vanilla extract and heavy cream and mix some more until it thickens. Then, put the filling in a piping bag and leave it in the fridge to cool while you are preparing tortilla shells.

Step two – make tortilla shells. Turn the muffin tin upside down and set it aside. Next, combine light brown sugar and cinnamon in a medium sized bowl and set aside, as well. Cut tortillas with a cookie cutter – you will need 30 circles. I used a 4-inch cookie cutter. Then, heat minimum 1 inch of oil in a deep pan, at a medium temperature and put tortilla circles with tongs in the hot oil. After 4-5 seconds turn the tortillas over and fold in half so that they get shell shaped.

Fry them until they get light brown, then turn them over and fry until they become light brown. Fried tortilla shells should be taken out of oil and immediately transferred to a bowl with sugar and cinnamon. Then, coat tortilla shells inside and out with sugar and cinnamon mixture, using a spoon and place them in a muffin tin turned upside down. Repeat the same procedure with the remaining tortilla circles. When all tortilla shells are fried, place them in a muffin tin to cool completely.

Step three – assemble tacos. Take the piping bag out of the fridge and cut the top, then fill tortilla shells with cheesecake filling and finally top them with cherry pie filling.  

WELL, THIS WAS JUST A SHORT VERSION OF THE RECIPE. YOU CAN FIND MORE DETAILED ONE, WITH ALL THE NECESSARY INGREDIENTS AND THEIR QUANTITIES, IN THE RECIPE CARD AT THE BOTTOM OF THE POST. 

 

Tips and tricks:

If you notice any air bubbles while frying tortilla shells, simply pierce them with a fork or knife before placing them in hot oil. This will prevent air bubbles from making.

Tortilla shells should be fried only until they get slightly brown. If you fry them too much, it´s possible that sugar and cinnamon mixture won´t stick to them. It is also important to transfer them to a bowl with sugar and cinnamon mixture immediately after frying and coat with the mixture completely. If tortilla shells cool before coating, again the mixture won´t stick to them.

If you don´t have a round cookie cutter, you can cut circles with a glass and a knife. First place a tortilla on the cutting board, then put a glass on it and cut tortilla with a knife around the glass, until you get a circle.

Can I make them a day before serving?

Yes, you can, but they should be kept in fridge in a well-sealed container and filled with cherry pie filling before serving. You should keep in mind that tortillas won´t be crunchy after a couple of hours. 

Can I use another pie filling?

Absolutely! Strawberry pie filling, apple pie filling or blueberry pie filling can be used instead.

Can tortilla shells be baked in the oven, instead of fried?  

Yes, they can. In that case, spread melted butter on both sides of tortilla circles and then transfer them to a bowl with sugar and cinnamon mixture. When both sides are coated, fold tortilla circles in half and place them in a muffin tin turned upside down. Bake them for 5-7 min at 400 F. It is certainly easier to prepare tortilla shells this way, but they taste better if you fry them in deep oil.

Spend some of your free time preparing Cherry Cheesecake Tacos, have fun and enjoy their amazing taste later.  If you find this recipe interesting, check out >> BLUEBERRY CHEESECAKE TACOS and APPLE CHEESECAKE TACOS.

Cherry Cheesecake Tacos

Yield: 30 mini tacos

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Cherry Cheesecake Tacos – these mini dessert tacos made with sweet ingredients and shaped like traditional tacos are so much fun to prepare, they look classy and are very delicious. You will love crunchy tortilla shells covered with sugar and cinnamon, filled with creamy no bake cheesecake filling that are topped with cherry pie filling.

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Ingredients

• 8 Large flour tortillas
• 2/3 cup Light brown sugar
• 1/8 teaspoon Ground cinnamon
• Vegetable oil for frying
• 8 oz Cream cheese cheese, softened
• 1/3 cup Powdered sugar
• 1 1/2 teaspoon Vanilla extract
• 1 cup Heavy whipping cream, cold
• 1 can Cherry pie filling

Instructions

1. TO MAKE CHEESECAKE FILLING - In a large bowl beat cream cheese and sugar with an electric mixer at a medium speed, until it gets smooth and creamy.
2. Next, add vanilla extract and heavy cream and beat at medium speed first, then at high speed, until it thickens. 
3. Put the filling in a piping bag and leave in the fridge to cool while you are preparing tortilla shells.
4. TO MAKE TORTILLA SHELLS - Turn the muffin tin upside down and set it aside. Next, combine light brown sugar and cinnamon in a medium sized bowl and set aside, as well.
5. Cut tortillas in circles using a 4-inch cookie cutter, Make 30 circles.
6. Then, heat minimum 1 inch of oil in a deep pan, at a medium temperature and put tortilla circles with tongs in the hot oil. After 4 - 5 seconds turn tortillas on the other side and fold in half to get a shell shape. Fry them until they get light brown, then turn them over and fry until they become light brown.
7. Fried tortilla shells should be taken out of oil and immediately transferred to a bowl with sugar and cinnamon. Then, coat tortilla shells inside and out with sugar and cinnamon mixture, using a spoon and place them in a muffin tin turned
   upside down. Repeat the same procedure with the remaining tortilla circles. When all tortilla shells are fried, place them in a muffin tin to cool completely.
8. TO ASSEMBLE TACOS - Take the piping bag out of the fridge and cut the top, then fill tortilla shells with cheesecake filling and finally top them with cherry pie filling.

Notes

• If you notice any air bubbles while frying tortilla shells, simply pierce them with a fork or knife before placing them in hot oil. This will prevent air bubbles from making.
• Tortilla shells should be fried only until they get slightly brown. If you fry them too much, it´s possible that sugar and cinnamon mixture won´t stick to them. It is also important to transfer them to a bowl with sugar and cinnamon mixture immediately after frying and coat with the mixture completely. If tortilla shells cool before coating, again the mixture won´t stick to them.
• If you don´t have a round cookie cutter, you can cut circles with a glass and a knife. First place a tortilla on the cutting board, then put a glass on it and cut tortilla with a knife around the glass, until you get a circle.
• You can make them a day before serving, but they should be kept in fridge in a well-sealed container and filled with cherry pie filling before serving. You should keep in mind that tortillas won´t be crunchy after a couple of hours. 
• You can use Strawberry, Apple or Blueberry pie filling instead.
• Tortilla shells can be baked in the oven, instead of fried. In that case, spread melted butter on both sides of tortilla circles and then transfer them to a bowl with sugar and cinnamon mixture. When both sides are coated, fold tortilla circles in half and place them in a muffin tin turned upside down. Bake them for 5-7 min at 400 F. It is certainly easier to prepare tortilla shells this way, but they taste better if you fry them in deep oil.

Nutrition Information:

Yield: 30 Serving Size: 1
Amount Per Serving: Calories: 148Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 18mgSodium: 99mgCarbohydrates: 19gFiber: 1gSugar: 6gProtein: 2g