Cherry Cheesecake Tacos

This Cherry Cheesecake Tacos Recipe is the perfect summer treat! It’s light, refreshing, and easy to make. Plus, it’s a great way to use up those ripe cherries that are starting to pile up in the fridge. The best part about this dessert is that it can be made ahead of time, so you can enjoy it all week long.

INGREDIENTS:

2 tbsp Water

6 Tortillas 8”

1 tbsp Cornstarch

1 c Graham cracker crumbs

8 oz Cream cheese softened

¼ c Butter, melted

¼ c Powdered sugar

1 c Cherries, halved

1 tsp Vanilla

¼ c Granulated sugar

1 tsp Lemon zest

DIRECTIONS:

Heat the oven to 400 degrees, and place a muffin tin upside down on a large baking sheet.

Use a cookie cutter that is 4 inches around, and cut circles from the tortillas.

Place the melted butter into a shallow bowl, and dip the tortilla circles into it.

Add the graham cracker crumbs to another bowl, and press the dipped tortillas into the crumbs to coat them.

Fold the tortillas into a taco shape, and place in between the cups of the upside down muffin tin.

Bake the tortillas for 10 minutes, and allow to cool.

Stir together the cornstarch and water in a small bowl.

To a saucepan over medium heat, add the cornstarch mixture, granulated sugar and cherries. Bring to a boil, and simmer until the mixture has thickened and the cherries have softened. Set aside and chill.

Blend together the cream cheese, powdered sugar, lemon zest and vanilla in a mixing bowl until light and creamy. Chill for 30 minutes.

Pipe some of the cream cheese mixture into each taco shell, and top with some of the cherry mixture.

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