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.