Cherry Cheesecake Tacos Recipe for a Sweet Twist
Cherry Cheesecake Tacos are a playful fusion of dessert and street food, blending creamy cheesecake filling with crispy fried tortilla shells and cherry pie topping, perfect for adventurous palates.
- Prep Time: 10
- Cook Time: 10
- Total Time: 20
- Yield: 18 tacos
- Category: Trends Recipes
- Method: Frying
- Cuisine: Tex-Mex Fusion
- Diet: Vegetarian
Ingredients
8 oz cream cheese, softened
⅓ cup powdered sugar
2 tsp vanilla extract
8 oz Cool Whip, thawed
21 oz cherry pie filling
18 flour tortillas
4+ cups vegetable oil
1 cup granulated sugar
3 tsp ground cinnamon
Instructions
Beat cream cheese, powdered sugar, and vanilla extract in a bowl until smooth
Add Cool Whip and mix until fully combined and fluffy
Transfer mixture to a piping bag or ziploc bag with tip #1M nozzle
Chill in refrigerator while preheating oil
Mix granulated sugar and ground cinnamon in a shallow dish
Preheat 4 cups oil in a Dutch oven to 350°F
Pinch two sides of a tortilla together to create folded shape
Fry in hot oil for 1-2 minutes until lightly golden
Remove and immediately pat oil off with paper towels
Roll warm tacos in cinnamon-sugar mixture
Pipe cheesecake filling into shells
Top with cherry pie filling before serving
Notes
Use full-fat cream cheese for optimal texture
Tortillas work best when fried while the oil is at 350°F
For a non-dairy option, substitute whipped cream for Cool Whip