Cheesecake Tacos
Cheesecake Tacos have a crispy shell coated in sugar and filled with a luscious cheesecake mixture. We topped ours with cherry pie filling for a great dessert.
Servings: 18
Calories: 267kcal
Ingredients
For the Taco Shells:
- 18 Street Taco Size Flour Tortillas
- 1 cup Graham Cracker Crumbs
- 2 Tablespoons Granulated Sugar
- 1/3 cup Butter melted
For the Filling:
- 8 ounces Cream Cheese softened
- 1/3 cup Powdered Sugar
- 2 teaspoons Vanilla Extract
- 8 ounces Whipped Topping thawed - Cool Whip
- 21 ounces Cherry Pie Filling
Instructions
For the Shells:
- Preheat the oven to 400 degrees F.
- In a shallow bowl, stir together the graham cracker crumbs and granulated sugar. Gently stab the tortillas with a fork 6-7 times to help prevent air bubbles.
- 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 to coat the shells. 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 of the pan so that they keep their shape while baking.
- Bake for 10-11 minutes until the shells are golden brown. Let the shells cool in the pan. Make sure that the shells have cooled completely before adding the filling.
For the Filling:
- In a large mixing bowl, beat together the cream cheese, powdered sugar and vanilla extract until thoroughly combined with a hand held mixer or stand up 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 ziplock 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!
Notes
If you cannot find the street taco size tortillas, cut soft taco size tortillas into 4 inch round circles with a cookie cutter or glass.
Make sure that the cream cheese is at room temperature and has softened so that it mixes well with the other ingredients.
Store any leftovers in an airtight container for up to 2-3 days. You can store the cheesecake filling separately in a container for up to 1 week.
Nutrition
Calories: 267kcal | Carbohydrates: 35g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 22mg | Sodium: 333mg | Potassium: 112mg | Fiber: 1g | Sugar: 9g | Vitamin A: 351IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg
