Mini cherry cheesecake tacos

* Ingredients:

* Dessert tacos

° 1 block of cream cheese, at room temperature

° 1 c. freshly squeezed lemon juice

° zest of half a lemon, finely chopped

° 1/4 cup 35% cream

° 1/2 cup icing sugar

° 1 c. vanilla

° 6 large white tortillas

° neutral oil, in sufficient quantity

° 2 c. tablespoon of sugar

° 1 c. 1/2 teaspoon ground cinnamon

° 1 box pie filling to taste, (or fresh berries)

* Preparation:

1 . Using an electric mixer, beat cream cheese until smooth and creamy, add lemon juice and zest and continue beating for a few moments.

2 . Add the cream and beat again for a few minutes until thick and frothy, then add the icing sugar and the vanilla and finish beating when well incorporated.

3 . Transfer the resulting device to a freezer bag (or piping bag) and refrigerate for at least 1 hour.

4 . Meanwhile, using a 3 “round cookie cutter, cut 5 to 6 mini tortillas from each large tortilla (approximately 30 to 40 mini tortillas in total).

5 . Using a kitchen brush, lightly brush the mini tortillas with oil.

6 . Mix the sugar and cinnamon well, and sprinkle the oiled side of all the mini tortillas.

7 . Place the mini tortillas astride the perimeter of various empty cake tins (oiled / sweet sides facing up), pinching them slightly downwards, to give them the shape of small shells that can be garnished. once cooked and crispy.

8 . Slide the molds thus garnished on a baking sheet, then in the center of the oven and bake at 375 ° F for 7 to 10 minutes; let cool completely before garnishing.

9 . Cut out a corner of the freezer bag and press the reserved filling into the fold of each mini tortilla.

10 . Garnish with a small spoonful of the chosen pie filling and a little Chantilly cream and / or a few fresh berries; serve immediately.

ENJOY!