By: Katlyn Galloway and Lauren Tooley
For Cinco De Mayo, cooking corner made cheesecake dessert tacos. This was definitely one of the best tasting recipes we have ever done. It was also relatively easy, and fun to make.
The original recipe used crushed graham crackers instead of a cinnamon sugar mix. We didn’t have graham crackers so we used the cinnamon sugar mix instead, and it was delicious.
We made the no bake cheesecake mixture before we made the shells so that we would be able to pipe the mixture into the shells while they were still fresh. This was a good method for us, but making the shells first would have been fine if you don’t mind waiting for the cheesecake mix to cool.
We used a mixed berry pie filling, but the tacos were good with and without it.
Make sure to be careful with the oil! It can get extremely hot.
- 6 large flour tortillas
- Oil for frying
- Cinnamon sugar mix
- 8 oz cream cheese
- 1 cup of heavy cream
- 1 tsp lemon juice
- ¼ cup powdered sugar
- 1 tsp vanilla
- 1 can of pie filling (any flavor)
- Using a 3.5” circle cutter, cut out circles from the tortillas. You should get about 5 from each tortilla.
- Heat about 1 ½” of oil in a pan over a stove on medium heat.
- 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 and put into the cinnamon sugar mix.
- Set on a pan to cool. You can leave these at room temperature for up to 3 days.
- Cream together cream cheese, lemon juice, and vanilla until soft.
- Add whipping cream and beat until stiff and fluffy. Place in ziploc bag and refrigerate for at least 30 minutes.
- Pipe cheesecake filling into each taco shell. Top with pie filling of your choice and enjoy!