Mixed Berry Cheesecake Tacos

Scribbled Underline

Ingredients needed

– 1 8-ounce packages cream cheese – ⅓ cup powdered sugar – 2 teaspoons vanilla extract – 8 oz. tub Cool Whip frozen whipped topping, thawed – 2 cups fresh berries

– 18 street taco size flour tortillas  – Vegetable oil or shortening for frying – 1 cup granulated sugar – 3 teaspoons ground cinnamon

Preheat the oil to 350°F in a deep stockpot or Dutch oven. In a medium mixing bowl, beat together cream cheese, powdered sugar, and vanilla extract until thoroughly combined.

Step 1:

Add in Cool Whip and continue beating until mixture is smooth and fluffy.

Step 2:

Transfer mixture to a piping bag fitted with Tip #1M or to a gallon size Ziploc bag. Set in refrigerator to stay cold while preparing taco shells.

Step 3:

Using long-handled tongs (to keep your hands far away from the oil), pinch together two sides of a tortilla to form a folded taco shape. Holding the sides together, submerge the tortilla into the oil, frying for 1-2 minutes.

Step 4:

When the tortilla is lightly browned, remove from the oil and place directly in the tray of cinnamon sugar.

Step 5:

Use a spoon to sprinkle the cinnamon sugar evenly over the tortilla (inside and out) and then set on a paper-towel lined inverted muffin tin to help the taco shells hold their shape while cooling.

Step 6:

 When tacos shells are cooled, pipe a line of cheesecake filling across the center of the taco.

Step 7:

Top with a spoonful of mixed berries. Serve!

Step 8:

Click for all the recipe details