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Jana Rae

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!
Print Recipe
Prep Time 25 minutes
Chill time 30 minutes
Total Time 55 minutes
Servings: 18
Course: Dessert
Cuisine: American
Calories: 375
Ingredients Method Notes

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

Method
 

Prepare the Cinnamon Sugar Shells:
  1. Preheat oven to 400°F (204°C).
  2. In a shallow bowl, mix sugar and cinnamon.
  3. Use a pastry brush to coat both sides of each tortilla round with melted butter.
  4. Press each buttered tortilla into the cinnamon sugar mixture until fully coated.
  5. Flip a muffin tin upside down and place each tortilla between muffin cups to form a taco shape.
  6. Bake for 8–10 minutes until golden and crisp. Let cool completely.
Make the Filling:
  1. In a large bowl, beat cream cheese until smooth.
  2. Add powdered sugar and vanilla, and beat again until creamy.
  3. Fold in thawed Cool Whip until fully combined.
  4. Spoon or pipe the cheesecake mixture into each cooled taco shell.
Add Topping:
  1. Spoon cherry pie filling over the cheesecake filling.
  2. 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.