Cheesecake Dessert Tacos
Delicious cherry cheesecake… One of my favourite desserts for sure! This is a fun twist on the usual cheesecake and a great way to present it to the crowd!
° 6 large flour tortillas
° frying oil
° Graham crumbs are optional, this makes them a bit messy but tastes great
° 8 ounces cream cheese
° 1 cup heavy cream
° 1 teaspoon lemon juice
° 1/4 cup powdered sugar
° 1 teaspoon vanilla
° 1 packet of pie filling any flavor
Using a 3.5-inch circular cutter, cut circles of tortillas. You should get about 5 of each tortilla. (You can use a cutter of any size but this was the perfect size for 2-3 taco bites.)
Heat about 1 1/2 of the oil in a frying pan on the stove over medium heat. Use a bit of tortilla scrap to put the oil in and make sure it’s nice and bubbling.
Using tweezers, place one circle in the oil for about 5 seconds. Flip and fold in half, keeping folded for 5 seconds or until browned. Flip and fry the other side until crispy. Immediately remove from oil, shake slightly, and roll in graham crackers if using.
Put it on a frying pan to cool. You can leave it at room temperature for up to 3 days.
- Cheesecake mix
Beat cream cheese and lemon juice together until soft.
Add the whipping cream and beat over medium heat for two minutes. Add sugar and vanilla and beat until stiff and fluffy. Put it in a ziplock bag and put it in the fridge for at least 30 minutes.
Cheesecake filling in each taco. Put the pie filling on top and serve.