HOW TO MAKE MINI CHERRY CHEESECAKE TACOS?
My latest favorite treat is this small version of cheesecake tacos! A cinnamon and graham cracker shell is used to keep homemade cheesecake, which is then filled with cherries.
Do you really like cheesecake as much as I do? It’s something that the people in my house can’t get enough of. Any time I think I’ve exhausted all possibilities for making this classic dessert, I do! This one is a lot of fun.
It’s not difficult to render these delectable dessert tacos. We produce the shells, the cheesecake, and then we serve it up and enjoy it.
There are many variations that you can add to this recipe, It’s up to you to decide how creative you want to be. Next up, here are a few ideas that I would like to try.
Different pie flavors like strawberry, the pie filling options are various.
Add crushed cookies like Graham Cracker or Golden Oreos.
Are you ready for it?
You’ll need the ingredients below:
For cream cheese, I used a block softened at room temp.
A large spoon.Of Freshly squeezed lemon juice.
The zest of the half of a medium lemon.
1/4 Cup.Of 35% cream.
1/2 Cup.Of icing sugar.
1 Large spoon.Of vanilla extract.
6 large white tortillas.
A sufficient quantity Of Vegetable oil.
2 large spoons.Of sugar.
1 Large spoon.Of ground cinnamon.
Canned pie filling, to taste, or you can use fresh berries.
I beat the cream cheese using an electric mixer until smooth and creamy, then I added the lemon juice and zest and beat again for a few minutes more.
After that, I added the cream and continue to beat for a few minutes until smooth and frothy, and I added the icing sugar and vanilla extract and continue to beat until well combined.
Then, I transferred to a freezer and refrigerated for a minimum of 1 hour.
I cut 5 or 6 mini tortillas from each big tortilla using a 3-inch round cookie cutter, approximately 30 to 40 mini tortillas in total.
And I gently brushed the mini tortillas with oil using a kitchen brush.
At this step, I combined the sugar and cinnamon powder in a small bowl and evenly spread the sugar and cinnamon on the oiled side of all the mini tortillas.
I placed the mini tortillas along the perimeter of empty cake tins, pinching them slightly downwards to create little shells that can be garnished when crispy and baked.
And I placed the garnished molds on a baking sheet in the center of the oven and baked for 8 to 10 minutes at 375 degrees F, and cooled fully before garnishing.
I snip a corner of the freezer bag and pressed the reserved filling into each mini tortilla’s fold.
And finally, I served promptly with a little spoonful of cherry pie filling, you can use a dollop of Chantilly cream, or a few fresh berries.
I HOPE YOU LIKE THIS VERSION OF CHEESECAKE TACOS!!!
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