Side Pannel
Cheesecake Dessert Tacos
Cheesecake Dessert Tacos
- Recipe Submitted by Angus on 10/28/2014
Category: Holiday, Cakes, Desserts
Ingredients List
- ~~~~ Shells ~~~~
- 6 large Flour Tortillas
- Oil for frying
- Graham crumbs (optional, this makes it a bit messy but tastes great)
- ~~~~ Cheesecake Filling ~~~~
- 8 oz cream cheese
- 1 cup heavy cream
- 1 teaspoon lemon juice
- 1/4 cup powdered sugar
- 1 teaspoon vanilla
- ~~~~ Topping ~~~~
- 1 can pie filling (any flavor)
Directions
~~~~ Shells ~~~~
1. Using a 3.5" circle cutter, cut out circles from your tortillas. You should get about 5 from each tortilla. (You can use any size cutter but this was the perfect size for a 2-3 bite taco).
2. Heat about 1 1/2" of oil in a pan on the stove over medium heat. Use a little scrap of tortilla to put in the oil and make sure it's good & bubbly.
3. Using tongs, place one circle in the oil for about 5 seconds. Flip it over and fold it in half holding it folded for about 5 seconds or until browned. Flip over and fry the other side until crispy. Immediately remove from the oil giving it a little shake and place into the graham crumbs if using.
4. Set on a pan to cool. You can leave these at room temperature for up to 3 days.
~~~~ Cheesecake Mixture ~~~~
5. Cream together cream cheese and lemon juice until soft.
6. Add whipping cream and beat on medium for 2 minutes. Add in sugar beat until stiff and fluffy. Place in a ziploc bag and refrigerate for at least 30 minutes.
~~~~ Assembly ~~~~
7. Pipe cheesecake filling into each taco. Top with pie filling and serve.
1. Using a 3.5" circle cutter, cut out circles from your tortillas. You should get about 5 from each tortilla. (You can use any size cutter but this was the perfect size for a 2-3 bite taco).
2. Heat about 1 1/2" of oil in a pan on the stove over medium heat. Use a little scrap of tortilla to put in the oil and make sure it's good & bubbly.
3. Using tongs, place one circle in the oil for about 5 seconds. Flip it over and fold it in half holding it folded for about 5 seconds or until browned. Flip over and fry the other side until crispy. Immediately remove from the oil giving it a little shake and place into the graham crumbs if using.
4. Set on a pan to cool. You can leave these at room temperature for up to 3 days.
~~~~ Cheesecake Mixture ~~~~
5. Cream together cream cheese and lemon juice until soft.
6. Add whipping cream and beat on medium for 2 minutes. Add in sugar beat until stiff and fluffy. Place in a ziploc bag and refrigerate for at least 30 minutes.
~~~~ Assembly ~~~~
7. Pipe cheesecake filling into each taco. Top with pie filling and serve.
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