Mini Cherry Cheesecake Tacos

Taco “Shell” Directions

• • Place the can of Cherry pie filling in the refrigerator to chill.
  • Preheat oven to 400 degrees.
  • Melt butter in the microwave and set aside.
  • Using a large cookie cutter, cut out circles from the tortillas (about 2 rounds each tortilla).
  • Dip the tortilla cut outs into the melted butter and then into the graham cracker crumbs.

• Turn a muffin pan upside down and place the graham cracker coated tortillas between the muffin cups.
• Bake for 10 minutes, and let cool on the bottom of the muffin tin. (Leaving them to sit helps them keep their shape.)

Cheesecake Directions

• In the mixing bowl of a stand mixer, mix the cream cheese until light and fluffy.
• Add the heavy cream, lemon zest, vanilla and mix well, to make sure all ingredients are well blended.
• Add the powdered sugar a little at a time, mixing between each addition.
• Scrape down the sides of the bowl and mix again for 2 minutes on medium speed until completely blended smooth and thickened.
• Place the cheesecake mixture in the refrigerator for 1 hour to chill.
• Remove all the taco shells from the back of the muffin tin, and place on a wire rack to cool.
• After the shells are cool, and the cheesecake is chilled, transfer the cheesecake to a piping bag, and pipe the cheesecake into the taco shells, filling them about 3/4 of the way in the shell.
• Top with a teaspoon of Cherry Pie Filling and sprinkle with graham cracker crumbs. Enjoy!