Description
Delight in these Cherry Cheesecake Tacos, a playful twist combining crispy tortilla shells coated in buttery graham cracker crumbs, filled with luscious cheesecake cream and sweet cherry topping. Perfect for an impressive dessert that’s both easy to make and deliciously satisfying.
Ingredients
Scale
Tortilla 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, then press into graham cracker crumbs to coat. Fold each coated tortilla 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 they turn lightly golden and crisp. Remove from the oven and let them cool completely before filling to ensure they hold their shape.
- Make the Cherry Filling: In a small bowl, mix the cornstarch and water to form a slurry. In a saucepan over medium heat, combine this slurry with granulated sugar and halved cherries. Bring the mixture to a boil, then simmer until it thickens slightly and the cherries soften. Remove from heat and chill the filling to cool and set.
- Prepare the Cheesecake Filling: In a mixing bowl, blend the softened cream cheese with powdered sugar, vanilla extract, and lemon zest until the mixture is light, creamy, and smooth. Refrigerate for 30 minutes to firm up the filling, making it easier to pipe or spoon.
- Assemble the Tacos: Once the taco shells are fully cooled, pipe or spoon the chilled cheesecake filling into each shell. Top each filled taco with a generous spoonful of the chilled cherry mixture. Serve immediately for a soft texture or chill briefly for a firmer feel.
Notes
- Use fresh or frozen cherries depending on availability; thaw frozen cherries before cooking.
- For extra tartness, add a teaspoon of lemon juice to the cherry filling.
- Ensure tortillas are fully crisped and cooled to maintain their taco shape without becoming soggy.
- These tacos are best consumed the same day for optimal shell crispness.
- Feel free to substitute graham cracker crumbs with crushed digestive biscuits for a different flavor.
