Cherry Cheesecake Tacos
If you love cheesecake and fun desserts, these Cherry Cheesecake Tacos will be your new favorite treat. With a crispy cinnamon-sugar shell, creamy cheesecake center, and sweet cherry topping, each bite is a delicious mix of textures and flavor. They’re no-bake, easy to make, and crowd-pleasing—ideal for holidays, birthdays, or just treating yourself.
Why We Love These:
- No fancy tools needed—just a muffin tin and a mixer
- Fun handheld format that looks impressive on a platter
- Easy to customize with different pie fillings or drizzle options
Tips for Success:
- Don’t skip chilling—the filling sets up beautifully in the fridge
- Use softened cream cheese for a smooth, lump-free filling
- Want extra crunch? Sprinkle crushed graham crackers on top
Cherry Cheesecake Tacos
These cherry cheesecake tacos feature crispy cinnamon-sugar shells, a creamy cheesecake filling, and sweet cherry pie topping. An easy no-bake dessert perfect for parties or holidays!
Ingredients
Cheesecake Filling:
- 8 oz cream cheese softened
- ⅓ cup powdered sugar
- 2 tsp vanilla extract
- 8 oz Cool Whip thawed
- 21 oz cherry pie filling 1 can
Taco Shells:
- 18 street taco-size flour tortillas or cut to 4-inch rounds
- ½ cup butter melted
- 1 cup granulated sugar
- 3 tsp ground cinnamon
Instructions
Prepare the Cinnamon Sugar Shells:
- Preheat oven to 400°F (204°C).
- In a shallow bowl, mix sugar and cinnamon.
- Use a pastry brush to coat both sides of each tortilla round with melted butter.
- Press each buttered tortilla into the cinnamon sugar mixture until fully coated.
- Flip a muffin tin upside down and place each tortilla between muffin cups to form a taco shape.
- Bake for 8–10 minutes until golden and crisp. Let cool completely.
Make the Filling:
- In a large bowl, beat cream cheese until smooth.
- Add powdered sugar and vanilla, and beat again until creamy.
- Fold in thawed Cool Whip until fully combined.
- Spoon or pipe the cheesecake mixture into each cooled taco shell.
Add Topping:
- Spoon cherry pie filling over the cheesecake filling.
- Chill tacos in the fridge for at least 30 minutes before serving.
Notes
Recipe Notes:
- For crispier shells, bake 1–2 minutes longer—but watch closely to avoid burning.
- You can swap cherry pie filling for blueberry, apple, or strawberry.
- These tacos are best enjoyed the same day for maximum crunch.
- To make ahead, prep the shells and filling separately, and assemble just before serving.
Did you try this recipe? Let me know in the comments! Don’t forget to pin this recipe for later. 😊