- 1 – 2 muffin tins
- Large biscuit or cookie cutter
- Stand Mixer
- Wire cooling rack
5 – 8 inch Tortillas – about 20 count
1 cup of graham cracker crumbs
1/2 cup of butter – melted
16 ounces of cream cheese – softened
1/2 cup of heavy cream
1 teaspoon of lemon zest
1 teaspoon of Vanilla
1 1/2 cups of powdered sugar
1 – 21 ounce can of Cherry Pie Filling
Taco “Shell” Directions
1 – Place the can of Cherry pie filling in the refrigerator to chill.
2 – Preheat oven to 400 degrees.
3 – Melt butter in the microwave and set aside.
4 – Using a large cookie cutter, cut out circles from the tortillas (about 2 rounds each tortilla).
5 – Dip the tortilla cut outs into the melted butter and then into the graham cracker crumbs.
6 – Turn a muffin pan upside down and place the graham cracker coated tortillas between the muffin cups.
7 – Bake for 10 minutes, and let cool on the bottom of the muffin tin. (Leaving them to sit helps them keep their shape.)
1 – In the mixing bowl of a stand mixer, mix the cream cheese until light and fluffy.
2 – Add the heavy cream, lemon zest, vanilla and mix well, to make sure all ingredients are well blended.
3 – Add the powdered sugar a little at a time, mixing between each addition.
4 – Scrape down the sides of the bowl and mix again for 2 minutes on medium speed until completely blended smooth and thickened.
5 – Place the cheesecake mixture in the refrigerator for 1 hour to chill.
6 – Remove all the taco shells from the back of the muffin tin, and place on a wire rack to cool.
7 – After the shells are cool, and the cheesecake is chilled, transfer the cheesecake to a piping bag, and pipe the cheesecake into the taco shells, filling them about 3/4 of the way in the shell.
8 – Top with a teaspoon of Cherry Pie Filling and sprinkle with graham cracker crumbs.
Makes approximately 20 Taco’s but might make more/less depending on the size of your cookie cutter, and if you purchase the size of tortillas you use.
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