Cheesecake Tacos are a fun way to use flour tortillas. A graham cracker coated fried tortilla that is filled with a no-bake cheesecake filling and topped with cherry pie filling. An easy and quick dessert.
Ingredients
Small Tortillas
2 Sleeves of Graham Crackers
3tablespoonsof Sugar
Vegetable Oil
2 8 oz. packages of Cream Cheese
8oz.of Cool Whip
1cupof Powdered Sugar
Cherry Pie Filling
Instructions
Place your graham crackers in a food processor and pulse until the crackers are ground up, and are like sand.
Add in the granulated sugar and mix well. Lay your graham cracker mixture on a plate and set aside.
Now in a skillet, you will want about 1 ½ inch of oil. Heat it up until it is bubbly and nice and hot.
You will now take tongs to lower into the oil. Fold your tortilla in half and hold it into place. You will want to form it into a folded taco shell.
Cook until your tortilla becomes golden brown.
Once done, remove and immediately roll in the graham cracker crumbs so it coats your tortilla.
Set aside on a paper towel or baking sheet.
Finish all your tortillas.
Then in a bowl or stand mixer add in your cream cheese, powdered sugar and the cool whip. Whip until mixed. Add into a sealable bag or piping bag.
Use the cream cheese mixture and fill your fried tortilla shells.
Top with cherry pie filling.
Now you will place in the fridge for around 3 hours to help chill the cheesecake.
Then serve these cheesecake tacos for a snack or dessert.