Cheesecake Dessert Tacos Recipe

Shells:

1. Using a 3.5-inch circle cutter, cut out the circles from the tortillas, yielding about 5 from each tortilla.

2. Heat about 1½-inch of oil in a pan on the stove over medium heat. Use a little scrap of tortilla to put in the oil to make sure the oil is bubbly.

3. Using tongs, place one circle in the oil for about 5 seconds.

4. Flip it over, then fold it in half, holding it folded for about 5 seconds or until browned.

5. Flip over and fry the other side until crispy.

6. Immediately remove from the oil, giving it a little shake, then transfer it into the graham crumbs.

7. Set on a pan to cool.

Cheesecake Mixture:

1. Cream together the cream cheese and lemon juice until soft.

2. Add the whipping cream, then beat on medium speed for 2 minutes.

3. Add in the sugar and vanilla, then beat until stiff and fluffy.

4. Place the cheesecake mixture in a Ziploc bag, then refrigerate it for at least 30 minutes.

To Assemble:

1. Pipe the cheesecake filling into each taco.

2. Top each taco with pie filling.

3. Serve, and enjoy!