Name: Cherry Cheesecake Tacos Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 6 small flour tortillas; 2 tablespoons granulated sugar; 1 teaspoon ground cinnamon; 2 tablespoons unsalted butter melted; 8 oz cream cheese, softened; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; 1 cup heavy whipping cream; 1 (21 oz) can cherry pie filling; Graham cracker crumbs for topping (optional)

Jump to Recipe·Print Recipe

If you’re searching for a playful twist on classic cheesecake, look no further than this Cherry Cheesecake Tacos Recipe. Picture this: crisp cinnamon-sugar taco shells filled with luscious cheesecake mousse, topped with glistening cherry pie filling, and a sprinkling of graham cracker crumbs for the perfect finish. This treat is delightfully easy yet sure to wow at parties or family gatherings—imagine all the creamy, tangy, and sweet flavors of a traditional cherry cheesecake, but hand-held and just a bit whimsical.

Cherry Cheesecake Tacos Recipe - Recipe Image

Ingredients You’ll Need

You’ll love how simple but brilliant these ingredients are. Each component brings its own magic: from the buttery shell to the fluffy cheesecake filling and the ruby-red burst of cherries, they all work together to create a show-stopping dessert that’s easy enough for any night but special enough for celebrations.

Flour tortillas (6 small): The humble tortilla transforms into a crispy, sweet shell for our taco “crust.”
Granulated sugar (2 tablespoons): Gives the shells a crackly, caramelized sweetness when baked.
Ground cinnamon (1 teaspoon): Brings warmth and a cozy hint of spice that plays beautifully with the cherries and cream.
Unsalted butter, melted (2 tablespoons): The golden touch that helps the sugar-cinnamon coat stick and the tacos get deliciously crisp.
Cream cheese, softened (8 oz): The creamy heart of the filling; make sure it’s at room temperature for ultimate smoothness.
Powdered sugar (1/2 cup): Dissolves into the cream cheese for a perfectly sweet, cloud-like texture.
Vanilla extract (1 teaspoon): Just a splash adds depth and the bakery aroma we crave in cheesecake.
Heavy whipping cream (1 cup): Whips up and folds in to make the filling impossibly light and airy.
Cherry pie filling (1 can, 21 oz): The juicy, glossy star on top—use your favorite brand for that sweet-tart punch.
Graham cracker crumbs (optional): A playful nod to classic cheesecake crust and extra crunch if you want to go the extra mile.

How to Make Cherry Cheesecake Tacos Recipe

Step 1: Prepare Your Taco Shells

First, preheat your oven to 400°F, and take a moment to imagine the sweet smell wafting through your kitchen soon. Mix the granulated sugar and cinnamon together in a small bowl. Brush both sides of each flour tortilla with melted butter (don’t be shy, this will help them get golden and crisp!), then sprinkle generously with your cinnamon-sugar blend. To create that taco shape, gently drape each tortilla over a thick wooden spoon handle balanced across a baking sheet, or use a taco rack if you have one. Bake these beauties for 8 to 10 minutes until they’re crisp and golden. Set them aside to cool completely—they’ll firm up as they cool!

Step 2: Make the Creamy Cheesecake Filling

Now for the creamy magic: in a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla until everything is silky smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture—take your time here; the payoff is a cloud-like, tangy-sweet filling you’ll want to eat by the spoonful!

Step 3: Assemble the Tacos

When your taco shells have cooled, pipe or spoon the cheesecake filling into each one. Don’t overfill (even though you’ll want to!); leaving a little space ensures room for that luscious cherry topping and helps everything stay tidy when you take a bite.

Step 4: Top with Cherry Pie Filling

Here comes the most satisfying part: top each filled taco with a generous spoonful of cherry pie filling. Those glossy cherries add a burst of color and just the right hit of sweet-tart flavor. If you’re feeling extra, sprinkle some graham cracker crumbs over the top for cheesecake nostalgia and extra crunch.

Step 5: Serve and Enjoy!

Serve your Cherry Cheesecake Tacos Recipe right away for the ultimate crispy-meets-creamy experience, or pop them in the fridge for later. Each bite is a mini celebration, perfect for sharing at any get-together or sneaking as a midnight treat.

How to Serve Cherry Cheesecake Tacos Recipe

Garnishes

A sprinkle of graham cracker crumbs gives you that traditional cheesecake feel, but you can have fun with it: try a dusting of powdered sugar, curls of dark chocolate, or even a sprig of fresh mint. Let your inner dessert artist shine!

Side Dishes

If you’re serving these tacos at a party, consider pairing them with a cool glass of milk (a classic), a scoop of vanilla ice cream, or a small bowl of fresh berries. The creamy, tart, and sweet flavors of the Cherry Cheesecake Tacos Recipe pair well with lighter, fruity sides.

Creative Ways to Present

Line the tacos up on a pretty platter or stand them in a taco rack for a whimsical dessert bar look. Or, try setting up a “taco-making station” with different pie fillings (think blueberry, apple, or strawberry) and toppings so guests can build their dream cheesecake taco—fun for both kids and adults.

Make Ahead and Storage

Storing Leftovers

If you have extra tacos, store them in an airtight container in the fridge. They’re best eaten within 1 to 2 days, since the shells will gradually soften over time—though some folks love that chewy texture! Keep in mind to only fill as many tacos as you’ll need right before serving for the crispiest results.

Freezing

You can freeze the unfilled taco shells for up to a month. Allow them to cool completely, then layer them between sheets of parchment in a freezer bag. The cheesecake filling can also be made ahead and stored separately in the freezer, but once assembled, the finished Cherry Cheesecake Tacos Recipe is best enjoyed fresh for optimal shell texture.

Reheating

To crisp up the taco shells if they’ve softened, pop them back in a 350°F oven for a few minutes. If you’re warming from frozen, add another minute or two, but watch closely to avoid over-browning. Always fill the shells after they’re reheated and fully cooled.

FAQs

Can I use store-bought mini dessert shells instead of making my own?

Absolutely! Store-bought mini dessert shells are a speedy shortcut and work great for the Cherry Cheesecake Tacos Recipe if you’re looking to save time or avoid turning on the oven.

What other pie fillings can I use?

Feel free to swap in blueberry, strawberry, apple, or even peach pie filling. Each version brings a totally different (and delicious) vibe to your tacos—let your cravings be your guide!

How do I keep the taco shells crisp?

Store unfilled taco shells in an airtight container once they’re completely cool. Fill them just before serving for maximum crunch. Assembled tacos will still be tasty after a few hours in the fridge, but the shells will gradually soften.

Is this recipe suitable for a crowd?

Definitely! You can easily double or triple the Cherry Cheesecake Tacos Recipe to feed a crowd. Assemble a little taco “bar” with different toppings so everyone can customize their dessert—it’s always a hit at parties.

Can I make these tacos gluten-free?

Yes! Substitute gluten-free flour tortillas and double-check your pie filling and graham crumbs for gluten. You’ll have a dessert everyone can enjoy, with all the creamy, cherry-filled fun.

Final Thoughts

If you’re looking to impress or just bring a little extra joy to your dessert table, this Cherry Cheesecake Tacos Recipe is a total game-changer. Sweet, crunchy, creamy, and customizable, it’s the kind of treat that gets people talking and always disappears fast. Don’t be surprised when these become a new favorite in your recipe rotation—give them a try and watch the smiles follow!

Cherry Cheesecake Tacos Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 28 reviews

Author: admin
Total Time: 30 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

Indulge in these delightful Cherry Cheesecake Tacos that combine the creaminess of cheesecake with the fun of a taco shell. A perfect handheld dessert for any occasion!

Ingredients

Scale

Tortilla Shells:

6 small flour tortillas
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
2 tablespoons unsalted butter melted

Cheesecake Filling:

8 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream

Additional:

1 (21 oz) can cherry pie filling
Graham cracker crumbs for topping (optional)

Cook Mode Prevent your screen from going dark

Instructions

Prepare Taco Shells: Preheat oven to 400°F. Mix granulated sugar and cinnamon. Brush tortillas with butter, sprinkle with cinnamon sugar, fold over a wooden spoon handle, bake until crispy.
Make Cheesecake Filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Whip cream until stiff peaks form, fold into cream cheese mixture.
Assemble Tacos: Fill taco shells with cheesecake mixture, top with cherry pie filling, and graham cracker crumbs.