Description
A delightful and easy-to-make dessert, Mini Cherry Cheesecake Tacos combine the crispy texture of tacos with the creamy sweetness of cherry cheesecake. Perfect for parties and special occasions.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 1/4 cup melted butter
- 8 small flour tortillas
- 1 can (21 ounces) cherry pie filling
- 1 cup heavy whipping cream
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- Fresh mint leaves, for garnish (optional)
Instructions
- Preheat and Prep: Preheat the oven to 375°F (190°C). Spray a muffin tin with non-stick cooking spray.
- Graham Cracker Mixture: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter until well mixed.
- Cut and Coat Tortillas: Cut each tortilla into 4 small rounds using a cookie cutter. Dip each round into the graham cracker mixture, coating both sides.
- Form Taco Shells: Press each coated tortilla round into the muffin tin to form a taco shape. Bake for 5-7 minutes, or until golden and crispy. Let them cool completely.
- Whipped Cream: In a large mixing bowl, beat the heavy whipping cream until stiff peaks form. Set aside.
- Cream Cheese Mixture: In another bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in the whipped cream until well combined.
- Assemble Tacos: Spoon the cream cheese mixture into each cooled tortilla shell. Top each with a spoonful of cherry pie filling.
- Garnish and Serve: Garnish with fresh mint leaves if desired. Serve immediately.
Notes
For an extra crunchy texture, you can lightly bake the taco shells before filling them.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 12g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Carbohydrates: 18g
- Protein: 2g
- Cholesterol: 20mg