These crunchy cherry cheesecake tacos are stuffed with creamy cherry and cream cheese. They would be so much fun for the perfect dessert on taco Tuesday.
Course: Dessert, Snack
Keyword: Cherry Cheesecake Tacos Recipe
8ouncesCool Whip frozen whipped topping,thawed
21ouncescherry pie filling
18street taco-size flour tortillas,or cut soft taco-size tortillas to a 4-inch round with a bowl, glass, or cookie cutter
4cupsvegetable oil,or shortening for frying
Preheat the oil to 350°F in a deep stockpot or Dutch oven.
In a medium mixing bowl, beat together cream cheese, powdered sugar, and vanilla extract until thoroughly combined.
Add in Cool Whip and continue beating until mixture is smooth and fluffy.
Transfer mixture to a piping bag fitted with Tip #1M or a gallon-sized Ziploc bag. Set in the refrigerator to stay cold while preparing taco shells.
When the oil has reached a temperature of precisely 350°F, it’s time to fry the taco shells.
Using long-handled tongs (to keep your hands far away from the oil), pinch together two sides of a tortilla to form a folded taco shape. Holding the sides together, submerge the tortilla into the oil, frying for 1 to 2 minutes.
The tortilla will bubble up. If you lose your grip with the tongs, just use them to fold the taco back in half and keep it submerged to brown the inside and outside evenly.
When the tortilla is lightly browned, remove it from the oil and place directly in the tray of cinnamon sugar.
Use a spoon to sprinkle the cinnamon sugar evenly over the tortilla (inside and out) and then set on a paper-towel-lined inverted muffin tin to help the taco shells hold their shape while cooling.
When tacos shells are cooled, pipe a line of cheesecake filling across the center of the taco.
Top with 3 to 4 cherries (and sauce) from the can of pie filling,
If you are making this for a crowd, this recipe will easily double or triple.
The cream cheese should be at room temperature so that it mixes smoothly into the cheesecake mixture.
Fried tortillas can be coated in just white sugar or brown sugar if you’d like to omit the cinnamon. Place each fried tortilla shell into the sugar coating right after frying as the oil helps the sugar stick to the shells.