Here’s a fun, fruity, and irresistible dessert mashup—Cherry Cheesecake Tacos! These crispy cinnamon-sugar taco shells are filled with creamy cheesecake filling and topped with juicy cherry pie filling for a handheld treat that’s perfect for parties, summer BBQs, or a sweet twist on Taco Tuesday.
Cherry Cheesecake Tacos
Prep Time: 20 mins | Cook Time: 10 mins | Chill Time: 30 mins | Total Time: 1 hour
Servings: 8 tacos
Ingredients
For the Taco Shells:
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8 small flour tortillas (6-inch)
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¼ cup butter, melted
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¼ cup granulated sugar
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1 tsp ground cinnamon
For the Cheesecake Filling:
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8 oz (1 block) cream cheese, softened
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¼ cup powdered sugar
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1 tsp vanilla extract
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½ cup heavy cream (or whipped topping)
For the Topping:
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1 can (21 oz) cherry pie filling (or homemade)
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Whipped cream (optional)
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Crushed graham crackers (optional, for garnish)
Instructions
1. Make the Taco Shells:
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Preheat oven to 375°F (190°C).
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Brush both sides of each tortilla with melted butter. Mix sugar + cinnamon in a shallow bowl, then coat each tortilla in the mixture.
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Drape tortillas over two parallel oven rack bars (or use a taco mold) to form a taco shape. Bake for 8–10 mins until crisp. Let cool.
2. Make the Cheesecake Filling:
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Beat cream cheese, powdered sugar, and vanilla until smooth.
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In a separate bowl, whip heavy cream to stiff peaks (or use pre-made whipped topping). Fold into the cream cheese mixture.
3. Assemble:
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Pipe or spoon cheesecake filling into each taco shell.
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Top with cherry pie filling, a dollop of whipped cream, and a sprinkle of graham cracker crumbs.
Tips & Variations
🍓 Berry swap: Use strawberry, blueberry, or apple pie filling instead.
🍫 Chocolate twist: Drizzle with melted chocolate or add mini chocolate chips to the filling.
🍦 Ice cream version: Fill shells with vanilla ice cream before adding cherries.
🚀 Quick hack: Use pre-made cinnamon sugar tortilla chips or wonton wrappers for faster shells!
These tacos are crunchy, creamy, and bursting with cherry goodness—perfect for dessert lovers of all ages! 🌮🍒😋