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Cherry Cheesecake Tacos

close up shot of Cherry Cheesecake Tacos on a plate
These crunchy cherry cheesecake tacos are stuffed with creamy cherry and cream cheese. They would be so much fun for the perfect dessert on taco Tuesday.
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Table of Contents
  1. CHERRY CHEESECAKE TACOS INGREDIENTS
  2. HOW TO MAKE THIS CHERRY CHEESECAKE TACOS RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

Crunchy and decadent, these cherry cheesecake tacos are a delightfully sweet spin on traditional tacos. Everyone will love the creamy cherry cream cheese filling stuffed inside homemade cinnamon sugar coated taco shells for this new favorite dessert.

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

CHERRY CHEESECAKE TACOS INGREDIENTS

You’ll need:

For the Filling

  • 1 (8-ounce) packages cream cheese, softened
  • ⅓ cup powdered sugar
  • 2 teaspoons vanilla extract
  • 8-ounce tub Cool Whip (frozen whipped topping), thawed
  • 1 (21-ounce) can cherry pie filling

For the Taco Shells

  • 18 street taco-size flour tortillas (or cut soft taco-size tortillas to a 4-inch tortillas with a bowl, glass, or round cookie cutter)
  • Vegetable oil or shortening for frying (at least 4 cups)
  • 1 cup granulated sugar
  • 3 teaspoons ground cinnamon

SUBSTITUTIONS AND ADDITIONS

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

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HOW TO MAKE THIS CHERRY CHEESECAKE TACOS RECIPE

PRO TIP:

If you are making this for a crowd, this recipe will easily double or triple.

STEP ONE: Preheat the oil to 350°F in a deep stockpot or Dutch oven.

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

PRO TIP:

The cream cheese should be at room temperature so that it mixes smoothly into the cheesecake mixture.

STEP THREE: Add in Cool Whip and continue beating until 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: When the oil has reached a temperature of precisely 350°F, it’s time to fry the taco shells.

STEP SIX: Using long-handled tongs (to keep your hands far away from the oil), pinch together two sides of a tortilla to form a folded taco shape. Holding the sides together, submerge the tortilla into the oil, frying for 1 to 2 minutes.

STEP SEVEN: The tortilla will bubble up. If you lose your grip with the tongs, just use them to fold the taco back in half and keep it submerged to brown the inside and outside evenly.

STEP EIGHT: When the tortilla is lightly golden brown, remove it from the oil and place it directly in the tray of cinnamon sugar mixture.

STEP NINE: Use a spoon to sprinkle the cinnamon sugar evenly over the tortilla (inside and out) and then set on a paper-towel-lined inverted muffin tin to help the taco shells hold their shape while cooling.

PRO TIP:

Fried tortillas can be coated in just white sugar or brown sugar if you’d like to omit the cinnamon. Place each fried tortilla shell into the sugar coating right after frying as the oil helps the sugar stick to the shells.

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

STEP ELEVEN: Top with 3 to 4 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.

STORAGE

IN THE FRIDGE: Store leftovers in the refrigerator for 2 to 3 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 1 week.

IN THE FREEZER:  You can also freeze the cheesecake filling for up to 3 months. Thaw in the refrigerator and then pipe into freshly fried “taco” shells.

With its creamy cheesecake filling and crunchy taco shells, this fun twist on classic tacos only needs a few simple ingredients before 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.

FREQUENTLY ASKED QUESTIONS

Can I freeze these dessert tacos?

These yummy little dessert tacos are best made fresh. The taco shells will not hold up in the freezer. You can however freeze the filling and make more taco shells fresh the next time you are ready to enjoy this dessert.

Can I use corn tortillas for these cheesecake dessert tacos recipe?

We find that flour tortillas are much easier to work with and are much more pliable than corn tortillas, so for best results, we suggest sticking with flour tortillas.

What is the best oil to use for deep frying?

Vegetable oil is the standard oil used for deep frying at home. It heats to the right temperature and won’t leave any extra taste on the finished product.

MORE RECIPES YOU’LL LOVE

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close up shot of Cherry Cheesecake Tacos on a plate

Cherry Cheesecake Tacos

5 from 1 vote
These crunchy cherry cheesecake tacos are stuffed with creamy cherry and cream cheese. They would be so much fun for the perfect dessert on taco Tuesday.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 18

Ingredients
  

Filling

  • 8 ounces cream cheese softened
  • cup powdered sugar
  • 2 teaspoons vanilla extract
  • 8 ounces Cool Whip frozen whipped topping thawed
  • 21 ounces cherry pie filling

Taco Shell

  • 18 street taco-size flour tortillas or cut soft taco-size tortillas to a 4-inch round with a bowl, glass, or cookie cutter
  • 4 cups Vegetable oil or shortening for frying
  • 1 cup granulated sugar
  • 3 teaspoons ground cinnamon

Instructions
 

  • Preheat the oil to 350°F in a deep stockpot or Dutch oven.
  • In a medium mixing bowl, beat together cream cheese, powdered sugar, and vanilla extract until thoroughly combined.
  • Add in Cool Whip and continue beating until mixture is smooth and fluffy.
  • Transfer mixture to a piping bag fitted with Tip #1M or a gallon-sized Ziploc bag. Set in the refrigerator to stay cold while preparing taco shells.
  • When the oil has reached a temperature of precisely 350°F, it’s time to fry the taco shells.
  • Using long-handled tongs (to keep your hands far away from the oil), pinch together two sides of a tortilla to form a folded taco shape. Holding the sides together, submerge the tortilla into the oil, frying for 1-2 minutes.
  • The tortilla will bubble up. If you lose your grip with the tongs, just use them to fold the taco back in half and keep it submerged to brown the inside and outside evenly.
  • When the tortilla is lightly browned, remove it from the oil and place directly in the tray of cinnamon sugar.
  • Use a spoon to sprinkle the cinnamon sugar evenly over the tortilla (inside and out) and then set on a paper-towel-lined inverted muffin tin to help the taco shells hold their shape while cooling.
  • When tacos shells are cooled, pipe a line of cheesecake filling across the center of the taco.
  • Top with 3 to 4 cherries (and sauce) from the can of pie filling,
  • Serve immediately.

Notes

PRO TIP: If you are making this for a crowd, this recipe will easily double or triple.
 
PRO TIP: The cream cheese should be at room temperature so that it mixes smoothly into the cheesecake mixture.
 
PRO TIP: Fried tortillas can be coated in just white sugar or brown sugar if you’d like to omit the cinnamon. Place each fried tortilla shell into the sugar coating right after frying as the oil helps the sugar stick to the shells.

Nutrition

Calories: 244kcal | Carbohydrates: 42g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 16mg | Sodium: 261mg | Potassium: 114mg | Fiber: 1g | Sugar: 17g | Vitamin A: 260IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg
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