If you’re dreaming of a mashup that transforms a classic cheesecake into a hand-held treat, look no further than this Cherry Cheesecake Tacos Recipe. Imagine crispy, cinnamon-sugar taco shells cradling a fluffy, tangy cream cheese filling, crowned with glossy cherry pie topping. It’s equal parts playful, indulgent, and crowd-pleasing—the sort of dessert that brings out grins and second helpings at any gathering. Whether you’re prepping for a party or pulling together a sweet surprise for your family, this Cherry Cheesecake Tacos Recipe delivers that delightful “wow” moment bite after bite.
Ingredients You’ll Need
Every ingredient in this list has a purpose, and together they create the magic behind these tacos. The blend of crunch, creaminess, and fruitiness is pure alchemy—the result is so much more than the sum of its parts!
- Small flour tortillas (12, 4–5 inches): These make the perfect crunchy taco shell with just the right chew for holding the dreamy filling.
- Cinnamon (1 tablespoon): Adds warmth and a nostalgic churro vibe to the taco shells.
- Granulated sugar (¼ cup): Provides irresistible sweetness and that classic cinnamon-sugar coating.
- Vegetable oil (for frying): Ensures the shells turn golden, crisp, and sturdy enough to stuff.
- Cream cheese (1 8-ounce package, softened): The heart of the cheesecake filling—rich, tangy, and ultra-creamy.
- Powdered sugar (½ cup): Sweetens the filling while keeping it smooth and lump-free.
- Vanilla extract (1 teaspoon): Infuses the filling with warmth and aromatic sweetness.
- Heavy whipping cream (1 cup): Whips up into fluffy clouds and makes the filling light and airy.
- Cherry pie filling (1 21-ounce can): Adds bright color, glossy sweetness, and that signature cherry-on-top finish.
How to Make Cherry Cheesecake Tacos Recipe
Step 1: Make the Cinnamon-Sugar Mixture
Grab a shallow bowl and stir together the cinnamon and sugar. This classic combo is going to transform your tortilla shells into something truly special, baking a little extra magic into every bite.
Step 2: Fry the Taco Shells
Pour about an inch of vegetable oil into a deep skillet and heat over medium until shimmering. Using tongs, fold a tortilla in half and carefully lower it into the oil. Hold it gently closed, frying both sides until crisp and golden—about 1 to 2 minutes in total. Once fried, lay each shell on paper towels to drain.
Step 3: Coat Warm Shells in Cinnamon-Sugar
While the shells are still warm (but not so hot you burn your fingers!), dredge them gently in the cinnamon-sugar mixture, making sure each shell is coated edge to edge. This step seals in flavor and gives each taco that signature sparkle.
Step 4: Prepare the Cheesecake Filling
In a large bowl, beat the softened cream cheese until smooth and lump-free. Add the powdered sugar and vanilla, mixing until everything is well combined and velvety. In a separate bowl, whip the heavy cream until you see stiff peaks—this is what will lighten your filling and make it so dreamy.
Step 5: Fold and Fill
Gently fold the whipped cream into your cream cheese mixture, taking care not to deflate all that pillowy fluffiness. Spoon (or pipe, for a fancier presentation) the cheesecake filling into each cooled shell, filling them generously but not so much that the filling spills out.
Step 6: Top with Cherry Pie Filling
Open your can of cherry pie filling and spoon a beautiful, glossy mound onto each taco. Let that saucy ruby topping shine—don’t be shy! Transfer all tacos to the refrigerator to chill for at least 30 minutes before serving. This step keeps the shells crisp and lets the flavors meld.
How to Serve Cherry Cheesecake Tacos Recipe
Garnishes
For an extra-special touch, sprinkle the tacos with powdered sugar right before serving, or add a dollop of whipped cream and a mint sprig for color. A drizzle of melted chocolate or a handful of crushed nuts can add contrast and crunch, taking your desserts to a whole new level.
Side Dishes
If you’re building a dessert spread, these tacos love the company of vanilla ice cream, a scoop of fruity sorbet, or even a platter of fresh berries. Their sweet, tart, and creamy profile plays well with almost any light, fruity treat.
Creative Ways to Present
Stack the tacos upright in a taco holder or on a rimmed tray for a grab-and-go dessert bar. For parties, nestle them among edible flowers or arrange on a bed of graham cracker crumbs to mimic a classic cheesecake “crust.” Mini cupcake liners help keep fingers neat when serving a crowd.
Make Ahead and Storage
Storing Leftovers
If you have any tacos remaining (a rare event!), store them in an airtight container in the refrigerator. This helps maintain the crunchiness of the shells while keeping the filling fresh and luscious. Try to enjoy them within a day, as the shells soften over time.
Freezing
While the cheesecake filling can be made ahead or even frozen separately, freezing assembled Cherry Cheesecake Tacos Recipe is not recommended—the fried shells lose their snap and absorb too much moisture in the freezer. For best results, enjoy fresh!
Reheating
If your taco shells lose a bit of their crispiness, you can pop them (unfilled) into a warm oven for a couple of minutes to revive that glorious crunch. Always fill and top them just before serving for the best experience.
FAQs
Can I use corn tortillas instead of flour?
Flour tortillas create a soft, puffy shell that pairs beautifully with the cheesecake filling, but if you much prefer a toasty corn flavor, feel free to experiment! Keep in mind, corn tortillas may not crisp up the same way and could bring a slightly different texture.
Can I make these tacos gluten-free?
Absolutely! Use your favorite brand of small gluten-free flour tortillas and follow the recipe as written. Just double-check all your processed ingredients (like pie filling and powdered sugar) to ensure they’re gluten-free.
How long in advance can I assemble the Cherry Cheesecake Tacos Recipe?
For the crispiest shells, try to assemble them no more than a few hours before serving. You can prep the filling and fry the shells a day in advance, then fill and top the tacos just before guests arrive for maximum crunch and freshness.
Can I swap out the cherry pie filling for something else?
Of course! This Cherry Cheesecake Tacos Recipe is endlessly versatile. Blueberry, strawberry, or apple pie filling are all fantastic swaps, and you can even use fresh fruit compotes if you’re feeling homemade.
What’s the best way to make the taco shells evenly shaped?
Hold each tortilla with tongs while frying, pressing gently to keep its folded shape until it turns golden and crispy. If you have a metal taco shell mold, it’s a handy tool, but tongs and a little patience work perfectly for this fun project.
Final Thoughts
If you want to bring a burst of creativity and joy to your dessert table, this Cherry Cheesecake Tacos Recipe is guaranteed to steal the show. Sweet, crunchy, creamy, and oh-so-fun, they’re a sweet treat that everyone will be talking about long after the last taco disappears. Give it a try and discover a new favorite!
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Cherry Cheesecake Tacos Recipe
- Total Time: 30 minutes
- Yield: 12 cheesecake tacos 1x
- Diet: Vegetarian
Description
Indulge in a fun and delicious twist on traditional cheesecake with these Cherry Cheesecake Tacos. Crispy fried tortilla shells coated in cinnamon sugar are filled with a luscious cream cheese mixture and topped with sweet cherry pie filling.
Ingredients
Taco Shells:
- 12 small flour tortillas (4–5 inches)
- 1 tablespoon cinnamon
- ¼ cup granulated sugar
- vegetable oil (for frying)
Cheesecake Filling:
- 1 (8-ounce) package cream cheese (softened)
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Topping:
- 1 (21-ounce) can cherry pie filling
Instructions
- Fry the Taco Shells: Mix cinnamon and sugar in a shallow bowl. Fry tortillas in hot oil until golden, then coat in the cinnamon-sugar mixture.
- Prepare the Cheesecake Filling: Beat cream cheese until smooth. Add powdered sugar and vanilla, then fold in whipped cream until fluffy.
- Fill the Taco Shells: Spoon or pipe the cheesecake filling into cooled taco shells. Top with cherry pie filling.
- Chill and Serve: Refrigerate filled tacos for at least 30 minutes before serving.
Notes
- Best served chilled on the day they are made for crispy shells.
- Experiment with different fruit fillings like blueberry, strawberry, or apple.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Frying, No-Bake
- Cuisine: American, Fusion
Nutrition
- Serving Size: 1 taco
- Calories: 260
- Sugar: 18g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
