Cheesecake tacos are the perfect dessert for all you cheesecake lovers out there! These delightful treats are made with a cinnamon and graham cracker shell, filled with homemade cheesecake, and topped with cherries. If you’re looking for a new way to enjoy cheesecake, this recipe is for you! And if you want even more cheesecake goodness, check out our Apple Pie Cheesecake Tacos too!
Mini Cherry Cheesecake Tacos: Simple and Delicious
Making these mini cherry cheesecake tacos is easier than you might think. You’ll need a few ingredients to get started:
- Tortilla Shells: You can use any size, but smaller shells work best.
- Butter
- Graham Crackers: Crush them yourself or buy the boxed crumbs.
- Cream Cheese: Make sure it’s softened for easy mixing.
- Heavy Cream
- Lemon Zest: You can use a zester or a regular grater.
- Vanilla: Real vanilla always tastes better than imitation.
- Powdered Sugar
- Cherry Pie Filling
Here’s how you make them:
Step 1: Make the Taco Shells
- Cut the tortilla shells into circles using a cookie cutter.
- Dip them into melted butter and then into the graham cracker crumbs to coat.
- Lay them on an upside-down muffin tin and bake them until crispy.
Step 2: Make the Cheesecake Filling
- Mix the cream cheese until it’s light and fluffy.
- Add the heavy cream, lemon zest, and vanilla and mix well.
- Slowly add in powdered sugar until everything is well combined.
- Let the cheesecake filling chill in the refrigerator.
Step 3: Fill and Enjoy
- Once the taco shells and cheesecake have cooled, fill each shell with the creamy cheesecake filling.
- Top it off with a spoonful of cherry pie filling.
Get Creative with Variations
If you’re feeling adventurous, you can try different variations of these cheesecake tacos. Here are a few ideas:
- Use different pie filling flavors like strawberry or blueberry.
- Add other cookies to the graham cracker crust, like crushed Golden Oreos.
How to Make Cheesecake Tacos: A Step-by-Step Guide
Taco Shell Ingredients:
- 5 – 8 inch Tortillas (about 20 count)
- 1 cup of graham cracker crumbs
- 1/2 cup of melted butter
Cheesecake Filling Ingredients:
- 16 ounces of softened cream cheese
- 1/2 cup of heavy cream
- 1 teaspoon of lemon zest
- 1 teaspoon of vanilla
- 1 1/2 cups of powdered sugar
- 1 can (21 ounces) of cherry pie filling
Instructions:
- Start by placing the can of cherry pie filling in the refrigerator to chill.
- Preheat your oven to 400 degrees.
- Melt the butter in the microwave and set it aside.
- Using a large cookie cutter, cut out circles from the tortillas (about 2 rounds per tortilla).
- Dip the tortilla cut outs into the melted butter and then into the graham cracker crumbs.
- Place the graham cracker coated tortillas between the muffin cups of an upside-down muffin tin.
- Bake for 10 minutes and let them cool on the bottom of the muffin tin to keep their shape.
- In the mixing bowl of a stand mixer, mix the cream cheese until it’s light and fluffy.
- Add the heavy cream, lemon zest, and vanilla. Mix well to blend all the ingredients.
- Slowly add the powdered sugar, mixing between each addition.
- Scrape down the sides of the bowl and mix again for 2 minutes on medium speed until the mixture is smooth and thickened.
- Place the cheesecake mixture in the refrigerator for 1 hour to chill.
- Remove the taco shells from the muffin tin and place them on a wire rack to cool.
- Once the shells are cool and the cheesecake is chilled, transfer the cheesecake filling to a piping bag.
- Pipe the cheesecake into the taco shells, filling them about 3/4 of the way.
- Top each taco with a teaspoon of cherry pie filling and sprinkle with graham cracker crumbs.
- Enjoy your delicious homemade cheesecake tacos!
Equipment You’ll Need:
- 1-2 muffin tins
- Large biscuit or cookie cutter
- Spatulas
- Wire cooling rack
- Spoons
- Bowls
We hope you love these cheesecake tacos as much as we do! Don’t forget to leave a rating and comment to let us know how they turned out. Your feedback helps us continue providing you with delicious recipes. Happy cooking!
