Peaches and Cream Dessert Taco Boats Recipe

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Peaches and Cream Dessert Taco Boats recipe – crispy tortilla taco boats filled with sweet and creamy cheesecake filling and topped with fresh, chopped juicy peaches. This quick and easy dessert disappeared quickly in our house! 

If you read my Monthly Favorites from June, you may remember I mentioned being obsessed with the Old El Paso taco boats. I love them! I made them with our typical taco filling, loaded with our favorite toppings – my taco shells are jealous! 😀 I even made the boats with masts out of lettuce!! My little boy thought it was super cool so I definitely scored some points for that. 😀

When I saw their mini version, I knew I wanted to use them in a fun summer dessert! Mini food is so fun to make and eat – great for parties or family movie nights. Besides there is a cheesecake filling involved and when you say cheesecake – I am there! This one has only four ingredients which means they are super easy to make! Perfect for unexpected guests or for that sweet tooth cravings for a movie night. 🙂

To cut down of the prep, do few steps a day before. I fried the taco boats the day before and they were still nice and crispy the next day. The filling can be made ahead of time as well. Chop the peaches and assemble the boats right before serving. You can use berries to make them even prettier or stir in lemon zest into the filling for a little zing. Don’t have a fresh fruit on hand – use fruit preserves. Be creative and make it fun!

Summer desserts are supposed to be fun and easy and this one is just that!

Enjoy, Friends!

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Peaches and Cream Dessert Taco Boats Recipe

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

 

Peaches and Cream Dessert Taco Boats recipe - crispy tortilla taco boats filled with sweet and creamy cheesecake filling and topped with fresh, chopped juicy peaches. This quick and easy dessert disappeared quickly in our house!

Course: Dessert

Cuisine: American

Keyword: cheesecake

Servings: 6

Calories: 314 kcal

Author: Anna

Ingredients

• 1.5 cups vegetable oil for frying
• 6 mini tortilla Old El Paso taco boats
• 4 oz cream cheese softened
• 1 teaspoon pure vanilla extract
• 1 cup powdered sugar
• 1.5 Tablespoon heavy whipping cream
• 2 peaches ripe, chopped

US Customary - Metric

Instructions

1. Heat up oil in a medium pot to 350 degrees F.
2. Fry two to three taco boats at a time. Flip as needed with a help of a fork. Fry until golden brown. Remove boats onto paper towel lined plate. Repeat with remaining boats.
3. Cool taco boats completely before filling.
4. To make filling:
5. Place cream cheese in medium mixing bowl and beat with electric mixer for 30 seconds. Add vanilla and mix in well.
6. Sift powdered sugar directly over cream cheese mixture. With mixer on low speed, mix in sugar until the mixture is smooth. Add cream and mix in well.
7. If making this dessert ahead of time, cover the bowl with cheesecake filling with saran wrap and chill in fridge.
8. Before serving, fill tortilla boats with cheesecake filling. Top with chopped peaches.
9. Serve immediately.

Nutrition Facts

Peaches and Cream Dessert Taco Boats Recipe

Amount Per Serving

Calories 314 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 9g56%

Cholesterol 25mg8%

Sodium 268mg12%

Potassium 166mg5%

Carbohydrates 41g14%

Fiber 1g4%

Sugar 25g28%

Protein 4g8%

Vitamin A 470IU9%

Vitamin C 3.3mg4%

Calcium 56mg6%

Iron 1.2mg7%

* Percent Daily Values are based on a 2000 calorie diet.

If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out!  😀

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