Description
These Cherry Cheesecake Tacos combine crispy tortilla shells coated with graham cracker crumbs, filled with a creamy vanilla cheesecake mixture and topped with a luscious cherry filling. Perfectly balanced between sweet and tart, this unique dessert taco is easy to make and sure to impress.
Ingredients
Scale
Shells
- 6 tortillas (8” each)
- 1/4 cup butter, melted
- 1 cup graham cracker crumbs
Cherry Filling
- 1 cup cherries, halved
- 1 tbsp cornstarch
- 2 tbsp water
- 1/4 cup granulated sugar
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp lemon zest
Instructions
- Prepare the Shells: Preheat your oven to 400°F (200°C). Place a muffin tin upside down on a large baking sheet. Use a 4-inch cookie cutter to cut rounds from the tortillas. Dip each tortilla circle into melted butter and then press into graham cracker crumbs to coat. Fold each coated tortilla circle into a taco shape and position them between the cups of the upside-down muffin tin.
- Bake the Shells: Bake the prepared tortillas for 10 minutes or until lightly golden and crisp. Remove from the oven and let them cool completely before filling.
- Make the Cherry Filling: In a small bowl, stir together the cornstarch and water to create a slurry. In a saucepan over medium heat, combine the cornstarch slurry with granulated sugar and cherries. Bring to a boil and simmer until the mixture thickens and cherries soften. Remove from heat and chill the mixture.
- Prepare the Cheesecake Filling: In a mixing bowl, blend softened cream cheese, powdered sugar, vanilla, and lemon zest until light and creamy. Refrigerate for 30 minutes to allow it to firm up.
- Assemble the Tacos: Pipe or spoon the chilled cheesecake filling into each cooled taco shell. Top with a generous spoonful of the cherry mixture. Serve immediately or chill briefly before serving for a firmer texture.
Notes
- Use fresh cherries for the best flavor, or substitute frozen cherries if fresh are unavailable.
- Make sure the cream cheese is softened to room temperature for smoother filling.
- You can prepare the shells ahead of time and store them in an airtight container to maintain crispiness.
- For a tangier cherry filling, add a splash of lemon juice while cooking.
- Serve immediately for the best texture or chill briefly for a firmer cheesecake filling.
