Cheesecake Tacos have a crispy shell coated in sugar and filled with a luscious cheesecake mixture. Top with cherry pie filling for a great dessert.
Not only are these dessert tacos so adorable but they taste delicious. The entire recipe is simple to make and always a hit. They are so fun to serve at parties and more. If you love cherry desserts and cheesecake, also try No Bake Cherry Cheesecake Recipe and Chocolate Covered Cherries.
You might also like to try another tasty dessert taco and make Pumpkin Pie Tacos.
Table of Contents
Why you will love this recipe
Everyone loves cheesecake and serving it in in crispy shells makes it so fun. The blend of cinnamon and sugar with cheesecake and cherry pie filling is the best.
It will be your new favorite dessert on the menu. From November and December to welcoming in the new year in January, this recipe is perfect anytime.
I also love to make Air Fryer Cheesecake.
Ingredients
For the Taco Shells
- Street Taco Size Flour Tortillas
- Graham Cracker Crumbs
- Granulated Sugar
- Butter (melted)
The Filling
- Cream Cheese (softened)
- Powdered Sugar
- Vanilla Extract
- Whipped Topping (thawed)
- Cherry Pie Filling
Get the complete ingredient list in the recipe card at the bottom.
How to make Cheesecake Tacos
Step 1. Preheat the oven. Set the oven to 400 degrees F.
Step 2. Stir together the graham cracker crumbs and granulated sugar. Gently stab the tortillas with a fork 6-7 times to help prevent air bubbles.
Step 3. Coat the tortillas in butter. Then gently press the tortillas down into the graham cracker mixture to coat the shells. Flip and repeat until both sides of the tortillas are coated.
Step 4. Get out a cupcake pan and flip it upside down. Fold the tortillas in half and place them in between the cups of the pan. Bake until crispy and allow to cool.
Step 5. Combine the cheesecake mixture in a large mixing bowl. Mix in the whipped cream and beat until the mixture is smooth and fluffy. You can use a hand mixer or stand mixer. We do not use sour cream in this recipe but you can add if desired.
Step 6. Refrigerate the mixture for at least 30 minutes. Then transfer to a piping bag or a ziplock bag with one of the corners removed. Pipe the mixture into the cooled taco shells.
Step 7. Then top with cherries. Serve immediately and enjoy!
Topping ideas
- Strawberry. Fresh strawberries or strawberry pie filling taste delicious. We love Strawberry Cheesecake Tacos.
- Fresh Fruit. Dice an assortment of fresh fruit for a delicious topping. We like blueberries, pineapple and strawberries.
- Chocolate. Make choco tacos with a rich chocolate filling inside.
- Apple Pie Filling. This is so tasty with the cheesecake.
- Blueberry Pie Filling. If you love blueberries, give this a try.
- Caramel sauce. Drizzle caramel all over the decadent cheesecake.
- Hot Fudge. Rich chocolate and creamy cheesecake combine perfectly.
- Brownie Bits. Crumble brownies and use as topping.
- Sprinkles. Make these tacos festive with rainbow sprinkles and more.
Pro Tips
- Tortillas. If you cannot find the street taco size tortillas, cut soft taco size tortillas into 4 inch round circles with a cookie cutter or glass.
- Room temperature ingredients. Make sure that the cream cheese is at room temperature and has softened so that it mixes well with the other ingredients.
- Filling. Wait to add the filling and topping until ready to serve so it does not get soggy.
- Fry the taco shells. If you do not want to bake them, you can fry the shells instead. Then place them on the upside-down muffin pan to shape.
- Brown Sugar. You can substitute brown sugar for the white granulated sugar in the tortilla coating.
- Double the recipe. This is an easy dessert to double or triple to serve a crowd.
- Flour tortillas. We do not recommend using corn tortillas in this recipe. They are not as pliable and harder to work with.
Frequently Asked Questions
Pierce each tortilla with a fork all over the surface before baking. This will help to prevent the shells from developing air bubbles while baking.
If an air bubble does develop, puncture it as soon as it comes out of the oven. You can use a knife or fork to quickly do this. Do not wait as the shell will become crispy very quickly out of the oven.
Store any leftovers in an airtight container for up to 2-3 days. You can store the cheesecake filling separately in a container for up to 1 week.
Cheesecake tacos will last up to 3 days if stored properly. However, the tortilla shell can start to lose its crispiness and become stale.
If you do not plan to eat this right away, store the filling separately. Then fill each one when ready to enjoy.
We do not recommend making these in advance as they are best served right away.
I also make Flan Cake Recipe for Mexican Monday and serve quesadillas, Chicken enchiladas with special sauce, rice and beans or fajitas. This dessert is also great with pork carnitas, shrimp, carne asada, chorizo or a Mexican sandwich with avocado. lettuce, bell pepper and jalapenos.
More easy cheesecake desserts
- No bake cherry cheesecake recipe
- Pumpkin Pie Tacos
- Oreo Cheesecake Recipe
- No Bake Strawberry Cheesecake in a Jar
- Oreo Cheesecake Cookies Recipe
- Strawberry Cheesecake Tacos
Go ahead and make this fun dessert. Then come back and leave a star recipe rating. We think it’s better than Cheesecake Factory Cheesecake.
Cheesecake Tacos
Ingredients
For the Taco Shells:
- 18 Street Taco Size Flour Tortillas
- 1 cup Graham Cracker Crumbs
- 2 Tablespoons Granulated Sugar
- 1/3 cup Butter melted
For the Filling:
- 8 ounces Cream Cheese softened
- 1/3 cup Powdered Sugar
- 2 teaspoons Vanilla Extract
- 8 ounces Whipped Topping thawed – Cool Whip
- 21 ounces Cherry Pie Filling
Instructions
For the Shells:
- Preheat the oven to 400 degrees F.
- In a shallow bowl, stir together the graham cracker crumbs and granulated sugar. Gently stab the tortillas with a fork 6-7 times to help prevent air bubbles.
- Coat both sides of the tortillas with the melted butter with a basting brush. Then gently press the tortillas down into the graham cracker mixture to coat the shells. Flip and repeat until both sides of the tortillas are coated.
- Flip a cupcake pan upside down, fold the tortillas in half and place them in between the cups of the pan so that they keep their shape while baking.
- Bake for 10-11 minutes until the shells are golden brown. Let the shells cool in the pan. Make sure that the shells have cooled completely before adding the filling.
For the Filling:
- In a large mixing bowl, beat together the cream cheese, powdered sugar and vanilla extract until thoroughly combined with a hand held mixer or stand up mixer.
- Add in the whipped topping and beat until the mixture is smooth and fluffy.
- Chill the mixture in the refrigerator for at least 30 minutes. Then transfer the mixture to a piping bag or a ziplock bag with one of the corners removed.
- Pipe the mixture into the cooled taco shells. Then top with 3-4 cherries with the sauce from the can of pie filling.
- Serve immediately and enjoy!
