Peaches and Cream Taco Boats


This summer dessert is extremely cute, but even more tasty. Don’t miss this chance to turn tortilla taco boats into sweet mini sailboats of love—and fresh peaches! Peaches, love, what’s the difference, right? You could try strawberries or blueberries, whatever you envision pairing well with a cheesecake. Caramel? Chocolate? Whatever you add, don’t forget to have fun.

You may want to fry the taco boats the day before, as they have to cool entirely before being filled with the delicious cheesecake mix. The cheesecake filling can be made beforehand also. For the fried tortillas, heat some vegetable oil in a pot to 350 degrees Fahrenheit. You can fry two or three boats at a time, turning them as needed until they are golden brown. Let any excess oil drip off onto a paper towel on a plate. For the filling, get the cream cheese into a bowl to be beaten with an electric mixer for thirty seconds or so. Mix in the vanilla before you sift the powdered sugar over the mixture. Use the mixer on low speed to mix in the sugar, then the cream until nice and smooth.

The fried taco boats (room temperature) and filling (in the fridge) will keep just fine for a day, but once you’ve chopped the peaches and put on any final touches, serve these treats immediately. My guess is whoever’s waiting will be itching to try them! They are great for summer parties or potlucks—the more seasonal fruit the better, right? Enjoy.

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