CHERRY CHEESECAKE TACOS filled with cheesy cream and creamy cherry is the best dessert you can give to your kids. Very delicious, fun, and irresistible.
This dessert coated with sugar and cinnamon is the best choice for family members. I usually prepared them in my kitchen and no leftover founded.
You will need just some simple ingredients to get the chance to taste this crunchy taco shells. It’s worth and certainly loved for everyone.
CHERRY CHEESECAKE TACOS INGREDIENTS NEEDED:
— 8 ounces (ca. 302 g) softened creamy cheese.
— 2 teaspoons vanilla extract.
— ⅓ cup powdered sugar.
— 21 ounces (ca. 794 g) filling cherry pie.
— 8 ounces (ca. 302 g) frozen whipped Cool Whip topping thawed.
For Taco Shell:
— 18 street taco-size flour tortillas or cut soft taco-size tortillas.
— 1 cup granulated sugar.
— 4 cups Vegetable oil or shortening for frying.
— 3 teaspoons ground cinnamon.
CHERRY CHEESECAKE TACOS INSTRUCTIONS RECIPE:
Preheat the oil to 350 °F in a stockpot or the oven.
In a mixing bowl, beat together powdered sugar, creamy cheese, and vanilla extract until totally combined.
Add in Cool Whip and continue beating until mixture becomes smoothed and fluffy.
Transfer mixture to a piping bag or a Ziploc bag, gallon size. Put in the fridge to stay cold, and go preparing taco shells.
When the oil reach exactly 350 °F, Start frying the taco shells. Bring a tall tong, pinch together sides of tortilla as a taco shape, and place into oil to fry for about 2 minutes.
Stay holding the sides submerged until the two sides are browned interior and exterior.
When the tortilla is fried, place it directly in the try of cinnamon sugar. Sprinkle the cinnamon sugar evenly and let to cool.
Put some cheesecake filling across the center of the cool taco. Place, above the filling, 3 or 4 cherries.
Serve immediately, and Enjoy!