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Dairy
Easy
10 Servings
Allergens 
30 Minutes
Diets
Don’t have a full day to devote to creating a cheesecake masterpiece, waterbath and all? With this simple recipe, you can have all the caramel cheesecake flavors you love — and eat it too!
Yield: 21 mini tacos
cupcake pan
3 10-inch wraps
1/2 cup oil
3/4 cup sugar
1 and 1/2 tablespoons Gefen Cinnamon
8 ounces cream cheese
1 and 1/4 cups Gefen Confectioners’ Sugar
2 tablespoons dairy caramel cream, plus more for drizzling
crushed nuts, for garnish
Using a glass or cookie cutter, cut three-inch circles out of the wraps. You should get about seven 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 six tacos.
Bake at 350 degrees Fahrenheit for about five 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.
Styling by Shainy Maimon
Photography by Ruby Studios
www.thevoiceoflakewood.com
(732) 901-5746
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