Cheesecake Dessert Tacos

• Vegetarian

• Condiments

  • 1 tsp Lemon juice

• Baking & Spices

  • 1 Graham crumbs
  • 1 can Pie filling
  • 1/4 cup Powdered sugar
  • 1 tsp Vanilla

• Oils & Vinegars

  • 1 Oil

• Bread & Baked Goods

  • 6 Flour tortillas, large

• Dairy

  • 8 oz Cream cheese
  • 1 cup Heavy cream

Found on spendwithpennies.com

Description

Ingredients

• 6 large Flour Tortillas
• Oil for frying
• Graham crumbs (optional, this makes it a bit messy but tastes great)
• 8 oz cream cheese
• 1 cup heavy cream
• 1 teaspoon lemon juice
• ¼ cup powdered sugar
• 1 teaspoon vanilla
• 1 can pie filling (any flavor)

Directions

• Using a 3.5 circle cutter, cut out circles from your tortillas. You should get about 5 from each tortilla. (You can use any size cutter but this was the perfect size for a 2-3 bite taco).
• Heat about 1½ of oil in a pan on the stove over medium heat. Use a little scrap of tortilla to put in the oil and make sure its good & bubbly.
• 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 giving it a little shake and place into the graham crumbs if using.
• Set on a pan to cool. You can leave these at room temperature for up to 3 days.
• Cream together cream cheese and lemon juice until soft.
• Add whipping cream and beat on medium for 2 minutes. Add in sugar beat until stiff and fluffy. Place in a ziploc bag and refrigerate for at least 30 minutes.
• Pipe cheesecake filling into each taco. Top with pie filling and serve.