Want to try the classic tacos with a nice spin? Small CHERRY CHEESECAKE TACOS is a new thing in your kitchen, and it couldn’t be better. In just 20 minutes, you’ll be eating this delicious treat.
THE INGREDIENTS:
To make the tacos
+ 5 flour tortillas.
+ 1 cup graham cracker crumbs.
+ 1/2 cup of melted butter.
To make the cheesecake
+ 2 cups softened cream cheese.
+ 1 1/2 cups of powdered sugar.
+ 1 can cherry pie filling.
+ 1/2 cup of heavy cream.
+ 1 tsp lemon peel.
+ 1 tsp of vanilla.
DIRECTIONS:
+STEP 1+ Put the cherry cake can to cool in the refrigerator,.
+STEP 2+ Preheat to 400 degrees on the oven.
+STEP 3+ Melt the butter In a safe bowl in the microwave, then set aside.
+STEP 4+ Cut the tortilla circles out using a big cookie cutter.
Put the tortilla into the molten butter, and then into the crumbs of the graham cracker.
+STEP 5+ Turn a muffin tray upside down and put the tortillas filled with graham crackers between the muffin cups.
+STEP 6+ Bake for 10 minutes, then let the muffin pan cool down.
Directions for the cheesecake
+STEP 7+ Mix cream cheese to soft and creamy in a medium bowl of a stand mixer.
Add the heavy cream, grapefruit zest, vanilla, and mix well to ensure that the entire product is well mixed.
+STEP 8+ Gradually add the powdered sugar and combine after each addition.
+STEP 9+ Scrape the sides of the bowl, and beat for 2 more minutes, until well blended, smooth and dense.
+STEP 10+ In the refrigerator, put the cheesecake mixture for at least 60 minutes to chill.
+STEP 11+ Remove all the taco shells from the muffin’s back and put them on a wire rack.
+STEP 12+ After cooling the shells and cooling the cheesecake put the cheesecake into a bag of tubers and drop it on the taco shells, filling about three-fourths of the rope in the container. ‘ Top with cherry pie and scatter with crumbs. It’s a delight!
MINI CHERRY CHEESECAKE TACOS
