Description
These Cherry Cheesecake Tacos offer a delightful twist on traditional cheesecake, combining crispy tortilla shells coated in buttery graham cracker crumbs with a creamy cheesecake filling and luscious cherry topping. Perfect for a fun dessert that’s easy to assemble and impressively delicious.
Ingredients
Scale
Taco 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. Using a 4-inch cookie cutter, cut rounds from the tortillas. Dip each tortilla circle into the melted butter, then press into graham cracker crumbs to fully coat.
- Shape the Tacos: Fold each coated tortilla circle into a taco shape and position them between the cups of the inverted muffin tin on the baking sheet to help them hold their form while baking.
- Bake the Shells: Bake the prepared tortilla shapes for 10 minutes or until they are lightly golden and crisp. Remove them from the oven and allow to cool completely before filling.
- Make the Cherry Filling: In a small bowl, mix the cornstarch with water to make a slurry. In a saucepan over medium heat, combine this slurry with granulated sugar and the halved cherries. Bring the mixture to a boil, then simmer until it thickens and the cherries soften. Remove from heat and chill the cherry mixture.
- Prepare the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and lemon zest until the mixture is light and creamy. Refrigerate the filling for 30 minutes to help it firm up.
- Assemble the Tacos: Once the taco shells are fully cooled, pipe or spoon the chilled cheesecake filling into each shell. Top generously with the chilled cherry mixture. Serve immediately for a soft texture or chill briefly if a firmer texture is desired.
Notes
- Use a sharp cookie cutter or knife to get clean tortilla rounds for shaping.
- Ensure the cream cheese is softened to achieve a smooth, creamy filling.
- Chilling the cherry filling and the cheesecake filling helps with easier assembly and better texture.
- These tacos are best served the same day but can be chilled for an hour for a firmer cheesecake filling.
- Feel free to substitute fresh cherries with frozen, just thaw and drain before using.
