Cherry Cheesecake Tacos

5 8 inch Tortillas makes about 20 rounds
1 cup graham cracker crumbs
1/4 cup butter melted
1 cup heavy cream
1 cup cream cheese softened
1 tsp lemon zest
1 tsp vanilla
1/4 cup powdered sugar
1 can cherry pie filling or any flavor (optional)
INSTRUCTIONS
- Pre-heat oven to 400F. Cut 4-5 rounds out of each tortilla shell with a cookie cutter to get about 20 shells. Dip each into melted butter then coat in graham cracker crumbs.
- Flip a muffin tin upside down. Place the tortilla pieces in between muffin cups. Bake 10 minutes until just golden brown. Let cool in pan.
- Beat cream cheese, heavy cream, powdered sugar, lemon zest and vanilla for 2 minutes, using medium speed, until it thickens. Chill in the fridge for 30 minutes. Transfer to a piping bag.
- Fill the taco shells with cream cheese filling, and top with 1/2 tsp pie filling. Sprinkle with additional graham cracker crumbs, optional! Enjoy!