Cherry Cheesecake Tacos

Table of Contents

1. Cherry Cheesecake Tacos Ingredients
2. Substitutions And Additions
3. How To Make This Cherry Cheesecake Tacos Recipe
4. How To Serve
5. Storage
6. More Recipes You’ll Love
7. JUMP TO RECIPE

Irresistible and fun, these cherry cheesecake tacos are a delightfully sweet spin on traditional tacos. A rich cherry cream cheese filling is stuffed inside a crunchy cinnamon sugar-coated taco shell that’s been baked to perfection.

Cherry Cheesecake Tacos Ingredients

Substitutions And Additions

FRUIT: You could also top with blueberry pie filling, fresh strawberries, or other fresh fruit in this easy dessert tacos recipe.

CHOCOLATE CHIPS: If you’re a chocolate lover, sprinkle chocolate chips, white chocolate chips, butterscotch chips, or even peanut butter chips on your tacos.

NUTS: To add some crunch and depth of flavor, sprinkle chopped nuts like pecans, almonds, or walnuts on top of the cheesecake filling.

CINNAMON SUGAR: Customize your cinnamon sugar coating by adding a pinch of nutmeg or ground cloves for a warm, spiced flavor.

Alternatively, try using flavored sugars like vanilla sugar or lavender-infused sugar for a fragrant twist.

TOPPINGS: Fresh berries, sliced bananas, or a drizzle of caramel sauce can elevate the presentation and flavor of your cheesecake tacos.

Experiment with your favorite toppings to make them your own.

How To Make This Cherry Cheesecake Tacos Recipe

STEP ONE: Combine sugar and cinnamon. Set aside.

STEP TWO: In a medium mixing bowl, beat together cream cheese, powdered sugar, and vanilla extract until thoroughly combined.

STEP THREE: Add in Cool Whip and continue beating until the cream cheese mixture is smooth and fluffy.

STEP FOUR: Transfer mixture to a piping bag fitted with tip #1M or a gallon-sized Ziploc plastic bag. Set in the refrigerator to stay cold while preparing taco shells.

STEP FIVE: Preheat the oven to 400°F. Cover the bottom of a cupcake pan with parchment paper.

STEP SIX: Brush the melted butter on both sides of the tortilla, and then, using a spoon, sprinkle both sides with cinnamon sugar.

Fold the tortilla in half like a taco and place it on the upside-down cupcake pan using the cupcake “bumps” to support the taco shape.

Repeat until you have filled the upside-down cupcake pan. I used three cupcake pans, but reusing one works fine.

STEP SEVEN: Bake in the 400°F oven for eight to ten minutes until the shells start to brown.

Cool in the pan for ten minutes. This is important because the tortillas will still be soft. After ten minutes, remove to a cooling rack until completely cooled.

STEP TEN: When the tacos shells are cooled, pipe cheesecake filling in a line across the center of the taco.

STEP ELEVEN: Top with three to four cherries (and sauce) from the can of pie filling.

STEP TWELVE: Serve immediately.

How To Serve

This would be an awesome dessert for a special taco night or Mexican-themed party.

Set up a delicious taco bar with both sweet and savory shells, along with plenty of toppings for both.

Don’t forget to include our guacamole and salsa for the main course and fruit salsa with cinnamon chips for dessert.

If you like this delectable dish, our apple enchiladas and Disney churro bites are two more easy recipes.

Storage

IN THE FRIDGE: Store leftovers in the refrigerator for two to three days.

The crispness of the fried tortillas is best within a few hours.

Cheesecake filling can be stored in the refrigerator in an airtight container for up to one week.

IN THE FREEZER:  You can also freeze the cheesecake filling for up to three months.

Thaw in the refrigerator and then pipe into freshly fried “taco” shells.

This fun twist on classic tacos only needs a few simple ingredients. With its creamy cheesecake filling and crunchy taco shells, you have a tasty treat on your hands. It’s always fun to think outside the box, and these crave-worthy dessert tacos definitely do the trick.

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