Can I make these ahead of time for a party?

You can prepare all components ahead of time, but I recommend assembling them no more than 30 minutes before serving. The filled tacos will gradually soften as they sit. For the best experience, fry and coat the shells up to a day ahead, store in an airtight container, and fill just before your event.

Can I bake the tortillas instead of frying them?

Absolutely! Brush both sides of the tortillas with melted butter, hang them over the bars of your oven rack (with a baking sheet underneath to catch drips), and bake at 375°F for 7-10 minutes until crisp. While still warm, coat them in the cinnamon-sugar mixture.

What can I use instead of Cool Whip?

You can substitute homemade whipped cream – beat 1 cup heavy cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla until stiff peaks form. For stability, add 1/2 teaspoon of unflavored gelatin (bloomed in 1 tablespoon cold water, then heated until dissolved) to the whipped cream.

My tortilla shells aren't holding their shape. What am I doing wrong?

The oil might not be hot enough. Make sure it's at 350°F before frying. Also, hold the tortilla firmly in the taco shape with tongs for the entire frying time until it becomes rigid enough to hold its shape.

Cherry Cheesecake Tacos Recipe

Name: Cherry Cheesecake Tacos Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 (8 oz) package cream cheese, softened; ¼ cup granulated sugar; 1 teaspoon vanilla extract; 1 teaspoon lemon juice; 1 (8 oz) container Cool Whip, thawed; 1 (21 oz) can cherry pie filling; 2 cups oil, for frying; 12 small street taco sized flour tortillas; 1 cup granulated sugar; 1 tablespoon ground cinnamon

Description

Cherry Cheesecake Tacos are a delightful dessert that combines crispy cinnamon-sugar-coated taco shells with a creamy cheesecake filling, topped with a sweet cherry pie filling. Perfect for parties or as a fun treat any time!

Ingredients

Units Scale

For the Filling

- 1 (8 oz) package cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 (8 oz) container Cool Whip, thawed
- 1 (21 oz) can cherry pie filling

For the Taco Shells

2 cups oil, for frying
12 small street taco sized flour tortillas
1 cup granulated sugar
1 tablespoon ground cinnamon

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Filling: Beat the cream cheese, granulated sugar, vanilla extract, and lemon juice together in a bowl until creamy and fully combined. Gently fold in the thawed Cool Whip to create a smooth, fluffy mixture. Transfer the cream cheese mixture into a piping bag (or a ziplock bag) and refrigerate until ready to use.
Heat the Oil: In a deep pan, heat the 2 cups of oil to 350°F for frying.
Make the Cinnamon Sugar Mixture: Combine the granulated sugar and ground cinnamon together in a small bowl and set aside.
Fry the Tortilla Shells: Using long metal tongs, fold a small street taco flour tortilla in half and submerge it into the hot oil. Hold the tortilla in its folded shape while frying until lightly browned, about 1 minute. (Refer to relevant tips for shaping the tortillas if needed.)
Coat the Shells: Remove the fried tortilla from the oil and place it on a paper towel-lined plate for about 30 seconds to drain excess oil. Quickly coat it in the prepared cinnamon sugar mixture, both inside and outside, using a spoon to ensure even coating.
Repeat the Frying Process: Continue frying the remaining tortilla shells and coat each one in the cinnamon sugar mixture until you have all the taco shells ready.
Assemble the Tacos: When ready to serve, pipe the chilled cheesecake filling into the prepared taco shells using a piping bag or a ziplock bag with the corner cut off. Top each one with a spoonful of cherry pie filling for a finishing touch.

Notes

For easier shaping, you can use a taco holder or oven molds to prebake and shape the tortillas before frying.
Ensure the oil reaches 350°F for optimal frying results and to avoid sogginess.
Feel free to experiment with different pie fillings as toppings, like blueberry or strawberry.
These tacos are best served fresh for maximum crispiness.

Nutrition

Serving Size: 1 taco
Calories: 280
Sugar: 20g
Sodium: 150mg
Fat: 16g
Saturated Fat: 7g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 25mg