Cheesecake Dessert Tacos! (No Bake Cheesecake!)
Ingredients

SHELLS
6 large Flour Tortillas
Oil for frying
Graham crumbs optional, this makes it a bit messy but tastes great

CHEESECAKE FILLING
8 oz cream cheese
1 cup heavy cream
1 teaspoon lemon juice
1/4 cup powdered sugar
1 teaspoon vanilla

TOPPING
1 can pie filling any flavor

Instructions
SHELLS
1.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).

2.Heat about 1 1/2″ 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.

3.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.

4.Set on a pan to cool. You can leave these at room temperature for up to 3 days.

CHEESECAKE MIXTURE
1.Cream together cream cheese and lemon juice until soft.

2.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.

ASSEMBLY
1.Pipe cheesecake filling into each taco. Top with pie filling and serve.

NUTRITION INFORMATION Calories: 75, Fat: 5g, Saturated Fat: 3g, Cholesterol: 19mg, Sodium: 68mg, Potassium: 25mg, Carbohydrates: 4g, Sugar: 1g, Protein: 1g, Vitamin A: 220%, Vitamin C: 0.1%, Calcium: 19%, Iron: 0.2%
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)