Ingredients:

  • 12 street taco sized flour tortillas
  • 1/2 cup granulated sugar
  • 2 tbsp ground cinnamon
  • 1/2 cup unsalted butter, melted
  • 8 oz full-fat cream cheese, softened
  • 1/2 cup confectioners’ sugar, sifted
  • 1 tsp pure vanilla extract
  • 1/2 cup cold heavy whipping cream
  • 21 oz cherry pie filling

Instructions:

  1. Preheat oven to 375°F. Flip a standard muffin tin upside down on a baking sheet.
  2. Brush both sides of each tortilla with melted butter and dredge in a mixture of granulated sugar and cinnamon.
  3. Shape the shells by draping them between the cups of an inverted muffin tin.
  4. Bake at 375°F for 5 minutes until the sugar is bubbling and the shells are golden.
  5. In a large bowl, beat the softened cream cheese and powdered sugar with a hand mixer until smooth and lump-free. Mix in the vanilla extract.
  6. In a separate chilled bowl, whip the heavy cream until stiff peaks form.
  7. Gently fold the whipped cream into the cream cheese mixture using a spatula to maintain a light, airy texture.
  8. Transfer the cheesecake filling to a piping bag with a star tip. Pipe the filling into the cooled cinnamon-sugar shells.
  9. Top each taco with a generous spoonful of cherry pie filling and serve immediately.