Cherry Cheesecake Tacos

5 from 7 votes

These crunchy cherry cheesecake tacos are stuffed with cherry and cream cheese filling wrapped in a cinnamon sugar coated taco shell.

Prep Time20

Cook Time30

Total Time50

Course: Dessert, Snack

Cuisine: American

Keyword: Cherry Cheesecake Tacos Recipe

Servings:

Calories: 244kcal

1 cup granulated sugar
3 teaspoons ground cinnamon
18 street taco-size flour tortillas, or cut soft taco-size tortillas to a 4-inch round with a bowl, glass, or cookie cutter
½ cup butter, melted

Combine sugar and cinnamon. Set aside.
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.
Preheat the oven to 400°F. Cover the bottom of a cupcake pan with parchment paper.
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.
Bake in the 400°F oven for 8-10 minutes until the shells start to brown. Cool in the pan for 10 minutes. This is important because the tortilla will still be soft. After 10 minutes, remove to a cooling rack until completely cooled.
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.

If you are making this for a crowd, this recipe will easily double or triple.
The cream cheese should be at room temperature so that it mixes smoothly into the cheesecake mixture.