Description
Cherry Cheesecake Tacos are a delightful dessert combining crisp graham cracker-coated tortilla shells filled with smooth cream cheese filling and juicy cherry topping. This recipe delivers a creative twist on classic cheesecake, served in an easy-to-eat handheld taco form perfect for parties and family treats.
Ingredients
Units
Scale
For the Taco Shells
- 6 tortillas (8” each)
- 1/4 cup butter, melted
- 1 cup graham cracker crumbs
For the Cherry Filling
- 1 cup cherries, halved
- 1 tbsp cornstarch
- 2 tbsp water
- 1/4 cup granulated sugar
For the 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 and then press into graham cracker crumbs to coat. Fold each coated tortilla circle 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 lightly golden and crisp. Remove from the oven and let them cool completely before filling.
- Make the Cherry Filling: In a small bowl, stir together the cornstarch and water to create a slurry. In a saucepan over medium heat, combine the cornstarch slurry with granulated sugar and cherries. Bring to a boil and simmer until the mixture thickens and cherries soften. Remove from heat and chill the mixture.
- Prepare the Cheesecake Filling: In a mixing bowl, blend softened cream cheese, powdered sugar, vanilla, and lemon zest until light and creamy. Refrigerate for 30 minutes to allow it to firm up.
- Assemble the Tacos: Pipe or spoon the chilled cheesecake filling into each cooled taco shell. Top with a generous spoonful of the cherry mixture. Serve immediately or chill briefly before serving for a firmer texture.
Notes
- For best flavor, use fresh or high-quality canned cherries.
- The taco shells can be made ahead and stored in an airtight container for several hours.
- Try swapping cherries for blueberries or strawberries for a twist.
- Fill the shells shortly before serving to preserve crispness.
Nutrition
- Serving Size: 1 taco
- Calories: 235
- Sugar: 14g
- Sodium: 170mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 28mg
