Mini Cherry Cheesecake Tacos
Crispy cinnamon sugar tortilla shells filled with creamy no bake cheesecake and topped with glossy cherry pie filling.
Ingredients
Ingredients
- 6 small flour tortillas 6 inch size
- 120 ml vegetable oil for frying
- 50 g granulated sugar
- 1 tsp ground cinnamon
- 224 g cream cheese softened
- 60 g powdered sugar
- 1 tsp vanilla bean paste
- 120 ml heavy whipping cream cold
- 410 g can cherry pie filling
Instructions
- Cut each flour tortilla into two or three small rounds using a 3 inch cookie cutter to make about 12 circles.
- Stir the granulated sugar and ground cinnamon together in a shallow bowl and set aside.
- Heat the vegetable oil in a medium skillet over medium heat until hot.
- Fry the tortilla circles in batches, folding each one gently with tongs as it fries to form a taco shape, and cook until light golden and crisp, about 30 to 60 seconds per side.
- Remove each shell from the oil, let excess oil drip off, then immediately roll or sprinkle it in the cinnamon sugar mixture to coat.
- Drape the warm coated shells over the edge of a baking sheet or tuck into the slots of an inverted muffin tin so they cool in a curved taco shape. Let cool completely.
- In a mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add the powdered sugar and vanilla bean paste and beat until fully combined and smooth.
- Gradually pour in the cold heavy whipping cream while beating, and continue to beat until the mixture becomes thick, fluffy, and pipeable.
- Transfer the cheesecake filling to a piping bag fitted with a star tip or to a zip top bag and snip off one corner.
- Pipe the cheesecake filling into each cooled taco shell, filling each about three quarters full.
- Spoon cherry pie filling over the cheesecake layer in each taco, adding one or two cherries and a little syrup to each.
- Serve immediately for the crispiest shells or refrigerate for up to 2 hours before serving.
Notes
- Cut any leftover tortilla scraps into strips and fry for extra cinnamon sugar snacks.
- For best texture, keep shells and filling separate if making ahead and assemble just before serving.
- For best texture, keep shells and filling separate if making ahead and assemble just before serving.