Caramel Cheesecake Tacos
June 2, 2022
Recipe by Gitty Friedman
Styling by Shainy Maiman
Photography by Ruby Studios
Yield: 21 mini tacos
3 10-inch wraps
½ cup oil
¾ cup sugar
1½ tablespoons cinnamon
8 oz. cream cheese
1¼ cups confectioners’ sugar
2 tablespoons dairy caramel cream plus more for drizzling
Crushed nuts for garnish
Using a glass or cookie cutter, cut 3-inch circles out of the wraps. You should get about 7 from each.
Brush both sides of each circle with oil.
In a bowl, mix sugar and cinnamon. Cover both sides of each circle with the mixture.
Spray the bottom of a cupcake pan with oil spray. Fold each circle into a taco shape and place in between the bumps made by the bottom of the cups. Each should fit 6 tacos.
Bake at 350°F for about 5 minutes, until they harden into the taco shape.
Whip together cream cheese, confectioners’ sugar, and caramel. Scoop into a piping bag.
Once the tacos cool, pipe the cheese mixture into each. Top with extra caramel nut crunch.