Cheesecake Tacos Recipes

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CHEESECAKE DESSERT TACOS! (NO BAKE CHEESECAKE!)



Cheesecake Dessert Tacos! (No Bake Cheesecake!) image

Cherry cheesecake is delicious....one of my favorite desserts for sure! This is a fun twist on the usual no bake cheesecake and a great way to serve it to a crowd!

Provided by Holly Nilsson

Categories     Dessert

Time 16m

Number Of Ingredients 9

6 large flour tortillas
oil for frying
graham crumbs (optional, this makes it a bit messy but tastes great)
8 ounces cream cheese
1 cup heavy cream
1 teaspoon lemon juice
¼ cup powdered sugar
1 teaspoon vanilla
1 can pie filling (any flavor)

Steps:

  • 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 1 ½″ 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 it's 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 and vanilla then 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.

Nutrition Facts : Calories 75 kcal, Carbohydrate 4 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 19 mg, Sodium 68 mg, Sugar 1 g, ServingSize 1 serving

TACO CHEESECAKE



Taco Cheesecake image

One taste of Judy Eckert's eye-catching appetizer proves cheesecake isn't just for dessert. "This savory variation is a crowd favorite at parties," she notes from Fulton, New York.

Provided by Taste of Home

Categories     Appetizers

Time 55m

Yield 18-20 servings.

Number Of Ingredients 16

3 teaspoons cornmeal
3 packages (8 ounces each) cream cheese, softened
1 envelope taco seasoning
1/2 cup sour cream
1/2 cup salsa
2 large eggs, lightly beaten
1 cup shredded pepper Jack cheese
1 cup chopped green chilies, drained
1/2 cup chopped ripe olives
TOPPING:
1 cup sour cream
1/4 cup sliced ripe olives
1/4 cup sliced green onions
1/4 cup sliced cherry tomatoes
1 jalapeno pepper, sliced
Assorted crackers

Steps:

  • Sprinkle bottom of greased 9-in. springform pan with cornmeal; set aside. In a bowl, beat cream cheese until smooth. Add the taco seasoning, sour cream and salsa. Stir in the eggs, pepper Jack cheese and chilies. Fold in olives. Pour over cornmeal. , Place pan on a baking sheet. Bake at 350° for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool for 1 hour. (Top of cheesecake may crack.) Refrigerate overnight., Remove sides of pan. Spread sour cream over top and sides of cheesecake. Arrange olives, onions, tomato slices and jalapeno slices on top. Serve with crackers.

Nutrition Facts :

TACO CHEESECAKE



Taco Cheesecake image

Sounds weird, but this taco cheesecake appetizer has always been a hit at every party it has been served. I just have copies of the recipe ready for my guests. Serve with tortilla chips and you are ready for a unique and tasty dip.

Provided by CSW

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 1h20m

Yield 10

Number Of Ingredients 13

1 cup crushed tortilla chips
1 tablespoon butter, melted
1 pound lean ground beef
1 package taco seasoning, divided
⅓ cup salsa
2 (8 ounce) packages cream cheese, softened
2 large eggs
2 cups shredded sharp Cheddar cheese
1 (8 ounce) container sour cream
2 tablespoons all-purpose flour
½ cup shredded lettuce
1 tomato, chopped
4 slices avocado

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Stir tortilla chips and butter together in a bowl. Press into the bottom of a 9-inch springform pan.
  • Bake in the preheated oven for 10 minutes.
  • Remove crust from oven, leaving oven on. Cool on a wire rack.
  • Heat a large skillet over medium heat. Add beef and cook, stirring, until crumbly and no longer pink, 7 to 10 minutes. Drain and discard grease. Pat beef dry with paper towels and return to the skillet.
  • Reserve 1 teaspoon taco seasoning mix. Stir remaining taco seasoning and salsa into beef. Cook over medium heat, stirring occasionally, until liquid evaporates, about 5 minutes.
  • Beat cream cheese in a bowl using an electric mixer until fluffy. Add eggs and reserved taco seasoning mix, beating until blended. Add Cheddar cheese and beat until blended. Spread mixture evenly over crust and 1 inch up sides of pan. Spoon in beef mixture.
  • Combine sour cream and flour in a bowl; spread over cheesecake.
  • Bake in the hot oven for 25 minutes.
  • Cool in the pan on a wire rack for 10 minutes. Run a knife around the edges and release sides of pan.
  • Serve warm, cold, or room temperature with a topping of lettuce, tomato, and avocado.

Nutrition Facts : Calories 483.1 calories, Carbohydrate 10.1 g, Cholesterol 160.1 mg, Fat 39.6 g, Fiber 1.3 g, Protein 22 g, SaturatedFat 22.2 g, Sodium 685.7 mg, Sugar 1.8 g

CHEESECAKE TACOS



Cheesecake Tacos image

These Cheesecake Tacos have a crunchy corn shell that is baked, buttered, then dipped in sugar and a cheesecake filling, fresh fruit sprinkled on top, and a drizzle of chocolate ganache.

Provided by Miranda Couse

Categories     Dessert

Time 1h25m

Number Of Ingredients 11

6 flat-bottom taco shells (such as 'Stand n Stuff')
4 ounces butter (melted)
½ cup decorating sugar (large crystal sugar)
2 cups heavy whipping cream
8 ounces cream cheese (room temperature)
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup fresh strawberries (sliced)
1 cup fresh blueberries
½ cup milk chocolate chips (semi-sweet chocolate chips work too)
2 tablespoons heavy whipping cream

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the shells on a baking sheet and heat for 10 minutes.
  • Brush the outside of the shells with the melted butter and sprinkle with the sugar. Set aside.
  • Add the heavy cream to a large mixing bowl. Beat with a hand mixer on medium until stiff peaks form. Set aside.
  • In a separate bowl, add the cream cheese, powdered sugar, and vanilla. Beat until incorporated.
  • Fold half of the whipped cream into the cream cheese mixture.
  • Add the remaining whipped cream to the cream cheese mixture and fold until completely combined.
  • Fill a piping bag that's fitted with a 1M star tip or round tip with the cheesecake mixture.
  • Pipe the cheesecake into the shells, filling about ⅔ full.
  • Top with the sliced strawberries and blueberries.
  • Add the chocolate chips and heavy cream to a microwave-safe bowl.
  • Heat in the microwave in 30-second intervals and stir after each interval until the ganache is creamy and smooth. Add additional heavy cream 1/2 tablespoon at a time if needed to make a drizzle consistency.
  • Drizzle chocolate across tops of the cream and berries with a spoon or place the ganache in a sandwich bag and cut a small hole in one of the corners of the bag.
  • Chill for about an hour before serving.

Nutrition Facts : Calories 657 kcal, Carbohydrate 29 g, Protein 4 g, Fat 60 g, SaturatedFat 36 g, TransFat 1 g, Cholesterol 198 mg, Sodium 289 mg, Fiber 1 g, Sugar 25 g, ServingSize 1 serving

TACO CHEESECAKE



Taco Cheesecake image

This appetizer proves that cheesecake is not just for dessert. Very good and the presentation of this is impressive. Enjoy! HELPFUL HINT: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands and avoid touching your face. Prep time includes overnight refrigeration.

Provided by keen5

Categories     Spreads

Time P1DT35m

Yield 18-20 serving(s)

Number Of Ingredients 14

3 teaspoons cornmeal
3 (8 ounce) packages cream cheese, softened
1 envelope taco seasoning
1/2 cup sour cream
1/2 cup salsa
2 eggs, lightly beaten
1 cup shredded monterey jack pepper cheese (4-oz.)
1 (4 ounce) can chopped green chilies, drained
1/2 cup chopped ripe black olives
1 cup sour cream
1/4 cup sliced black olives
1/4 cup sliced green onion
1/4 cup sliced cherry tomatoes
1 jalapeno pepper, sliced

Steps:

  • Sprinkle bottom of greased 9-inch springform pan with cornmeal; set aside.
  • In mixing bowl, beat cream cheese until smooth.
  • Add the taco seasoning, sour cream and salsa.
  • Stir in the eggs, pepper jack cheese and chilies.
  • Fold in olives.
  • Pour over cornmeal.
  • Place pan on a baking sheet.
  • Bake at 350 degrees for 30-35 minutes or until center is almost set.
  • Cool on a wire rack for about 10 minutes.
  • Carefully run a knife around edge of pan to loosen; cool for 1 hour.
  • NOTE: top of cheesecake may crack.
  • Refrigerate overnight.
  • Remove sides of pan.
  • Spread sour cream over top and sides of cheesecake.
  • Arrange olives, onions, tomatoes and jalapeno slices on top in a circular motion.
  • I do tomatoes on the outer edge, then green onion, jalapeno, then scatter black olives randomly, within the circle.
  • Serve with assorted crackers.

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