DESSERTS ON A DIME
Cheesecake Tacos have a crispy shell coated in sugar and filled with a luscious cheesecake mixture.
Prep Time: 15 hours
– Street Taco Size Flour Tortillas – Graham Cracker Crumbs – Granulated Sugar – Butter – Cream Cheese – Vanilla Extract – Whipped Topping – Cherry Pie Filling
cooK time: 10 MINS
Ingredients
Preheat the oven to 400°F. In a bowl, stir together the graham cracker crumbs and sugar. Gently stab the tortillas with a fork 6-7 times.
Coat both sides of the tortillas with the melted butter with a basting brush. Then gently press the tortillas down into the graham cracker mixture.
Flip and repeat until both sides of the tortillas are coated. Flip a cupcake pan upside down, fold the tortillas in half and place them in between the cups.
Bake for 10-11 minutes until the shells are golden brown. Let the shells cool in the pan.
In a mixing bowl, beat together the cream cheese, powdered sugar and vanilla extract until thoroughly combined with a hand held mixer.
Add in the whipped topping and beat until the mixture is smooth and fluffy. Chill the mixture in the refrigerator for at least 30 minutes.
Then transfer the mixture to a piping bag or a zip lock bag with one of the corners removed. Pipe the mixture into the cooled taco shells.
Then top with 3-4 cherries with the sauce from the can of pie filling. Serve immediately and enjoy!
Not only are these dessert tacos so adorable but they taste delicious.
The blend of cinnamon and sugar with cheesecake and cherry pie filling is the best.
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