Cherry Cheesecake Tacos

Ingredients:

• 2 tbsp water
• 6 tortillas (8 inches)
• 1 tbsp cornstarch
• 1 cup graham cracker crumbs
• 8 oz cream cheese, softened
• ¼ cup butter, melted
• ¼ cup powdered sugar
• 1 cup cherries, halved
• 1 tsp vanilla
• ¼ cup granulated sugar
• 1 tsp lemon zest

Instructions:

1. Preheat the oven to 400°F and place a muffin tin upside down on a large baking sheet.
2. Use a 4-inch cookie cutter to cut circles from the tortillas.
3. Dip the tortilla circles in melted butter.
4. In another bowl, coat the dipped tortillas in graham cracker crumbs.
5. Fold the tortillas into taco shapes and place them between the cups of the upside-down muffin tin.
6. Bake the tortillas for 10 minutes, then allow them to cool.
7. In a small bowl, mix cornstarch and water.
8. In a saucepan over medium heat, combine the cornstarch mixture, granulated sugar, and cherries. Bring to a boil, then simmer until thickened and the cherries soften. Let cool.
9. In a mixing bowl, blend cream cheese, powdered sugar, lemon zest, and vanilla until light and creamy. Chill for 30 minutes.
10. Pipe some of the cream cheese mixture into each taco shell and top with the cherry mixture.

Nutrition:

Calories: 259 kcal | Carbohydrates: 35 g | Protein: 5 g | Fat: 13 g | Saturated Fat: 7 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Cholesterol: 29 mg | Sodium: 332 mg | Potassium: 138 mg | Fiber: 2 g | Sugar: 13 g | Vitamin A: 425 IU | Vitamin C: 2 mg | Calcium: 80 mg | Iron: 1 mg