If you’re on the hunt for a fun, unexpected twist on classic desserts, this Cheesecake Tacos Recipe will absolutely delight you and your guests. Imagine crisp, cinnamon-sugar coated taco shells made from tortillas, filled with a luscious, creamy cheesecake mixture, and topped with vibrant cherry pie filling. It’s the perfect marriage of crunchy texture, sweet tang, and creamy decadence all wrapped up in a visually playful taco format. Whether you want to impress at a party or simply treat yourself to something special, this recipe is a total crowd-pleaser that’s surprisingly simple to make.
Ingredients You’ll Need
These ingredients might be straightforward, but they each play a crucial role in building the unique flavor and texture of this Cheesecake Tacos Recipe. From the buttery shells to the rich cream cheese filling, every element is essential to create that perfect bite.
- 5 – 8 inch Tortillas (20 count): Choose soft flour tortillas as the base, perfect for shaping into shells and baking crisp.
- 1 Cup Cinnamon sugar graham cracker (crushed): This adds a sweet, crunchy coating to the taco shells that mimics a graham crust.
- 1/2 Cup Butter (melted): Essential for binding the cinnamon sugar and helping shells crisp up beautifully.
- 16 ounces Cream cheese – softened: The creamy, tangy heart of the cheesecake filling.
- 1/2 Cup Heavy cream: Whipping this into the cream cheese gives extra lightness to the filling.
- 1 Teaspoon Lemon zest: Adds a fresh burst of citrus that cuts through the richness.
- 1 Teaspoon Vanilla: Provides warmth and depth to the creamy filling.
- 1 1/2 Cups Powdered sugar: Sweetens and smooths the cheesecake mixture to perfection.
- 1 – 21 ounce can Cherry Pie Filling: Delivers a bright, fruity topping with juicy bursts that complete the dessert taco experience.
How to Make Cheesecake Tacos Recipe
Step 1: Prepare the Taco Shells
Start by preheating your oven and carefully shaping the tortillas into taco shells by draping them over the bars of a rack or a taco shell mold. Brush both sides generously with the melted butter, then sprinkle them with the crushed cinnamon sugar graham crackers. The sugar and graham coating will give your shells a beautiful golden color and a crisp, flavorful crust once baked.
Step 2: Bake Until Crispy
Bake the coated tortillas in the oven until they are golden brown and crisp. This usually takes around 8 to 10 minutes, but keep a close eye since tortillas can go from perfect to burnt quickly. Once baked, let the shells cool completely so they become firm enough to hold the cheesecake filling without sogginess.
Step 3: Make the Cheesecake Filling
While your shells are baking and cooling, whip together the softened cream cheese in a bowl until smooth and creamy. Whip the heavy cream separately until soft peaks form, then gently fold it into the cream cheese. Add the powdered sugar, vanilla, and lemon zest, mixing until the filling is light, fluffy, and full of bright flavor.
Step 4: Assemble the Cheesecake Tacos
Once your shells are cool, spoon or pipe the cheesecake filling generously into each one. Top them with a heaping spoonful of cherry pie filling for that shiny, sweet finish. These cheesecake tacos can be served immediately or chilled for a bit if you prefer a firmer filling.
How to Serve Cheesecake Tacos Recipe
Garnishes
A sprinkle of toasted coconut flakes, a dusting of extra cinnamon sugar, or even a few fresh mint leaves can elevate these cheesecake tacos visually and add a fresh flavor dimension. A drizzle of chocolate or caramel sauce can also bring a luscious finishing touch.
Side Dishes
Pair these easy dessert tacos with a scoop of vanilla ice cream, fresh berries, or a simple cup of espresso or rich coffee. The creamy bitterness of coffee complements the sweet, creamy cheesecake filling perfectly, making for a balanced dessert experience.
Creative Ways to Present
For a fun twist, place the cheesecake tacos upright in a serving dish or cupcake stand to mimic real tacos. You can also serve the filling deconstructed as a cheesecake dip with mini cinnamon tortillas for dipping, making it perfect for sharing at parties or casual gatherings.
Make Ahead and Storage
Storing Leftovers
If you have leftover cheesecake tacos, keep them refrigerated in an airtight container. The shells may soften after some time, so it’s best to store the filling and shells separately if possible for the best texture.
Freezing
The cheesecake filling can be frozen in an airtight container for up to one month, but the crispy taco shells do not freeze well—so keep them fresh and assemble after thawing the filling.
Reheating
Because the taco shells are crisp and delicate, reheating isn’t recommended as it can make them soggy or brittle. Instead, enjoy them chilled or at room temperature for maximum texture and flavor.
FAQs
Can I use corn tortillas instead of flour tortillas?
Flour tortillas work best because they hold their shape and crisp up nicely. Corn tortillas tend to be less flexible and may break when shaped into taco shells.
Is there a dairy-free alternative for the cream cheese filling?
Yes, you can substitute cream cheese with a dairy-free cream cheese alternative and use coconut cream or another plant-based whipping cream to achieve a similar texture.
How far in advance can I assemble these cheesecake tacos?
It’s best to assemble no more than a few hours before serving to keep the taco shells from getting soggy. Prepare the shells and filling separately ahead of time.
Can I use other fruit fillings besides cherry?
Definitely! Blueberry, strawberry, or peach pie fillings work wonderfully and offer different flavor profiles while keeping the dish just as delicious.
What’s the best way to crush graham crackers for the coating?
Simply place the graham crackers in a sealed plastic bag and crush with a rolling pin, or use a food processor for a finer, more even texture.
Final Thoughts
If you’re craving something fun, creamy, and delightfully unexpected, this Cheesecake Tacos Recipe is your new go-to. It’s an absolutely charming dessert that’s easy to make, versatile, and guaranteed to make people smile. I can promise once you try these, you’ll be eager to share the recipe with everyone you know!
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Cheesecake Tacos Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 20 tacos
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Cheesecake Tacos are a delightful and creative dessert that combines the creamy richness of classic cheesecake with the fun and crunch of cinnamon sugar tortilla shells. Filled with a luscious, fluffy cream cheese mixture and topped with sweet cherry pie filling, these taco-style treats are perfect for parties or a special treat.
Ingredients
Taco Shells
- 5 – 8 inch Tortillas (20 count)
- 1 Cup Cinnamon sugar graham cracker (crushed)
- 1/2 Cup Butter (melted)
Cheesecake Filling
- 16 ounces Cream cheese – softened
- 1/2 Cup Heavy cream
- 1 Teaspoon Lemon zest
- 1 Teaspoon Vanilla
- 1 1/2 Cups Powdered sugar
Topping
- 1 – 21 ounce can Cherry Pie Filling
Instructions
- Prepare the taco shells: Preheat your oven to 375°F (190°C). Brush each tortilla lightly with melted butter, then sprinkle evenly with cinnamon sugar graham cracker crumbs on both sides. Mold the tortillas over upside-down metal muffin cups or similar to form taco shapes. Bake for about 8 to 10 minutes until they are crisp and golden brown. Remove and let cool.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth. Add the powdered sugar, lemon zest, and vanilla extract, continuing to beat until well combined. Slowly pour in the heavy cream and whip until the filling is fluffy and has soft peaks.
- Assemble the cheesecake tacos: Once the taco shells are completely cooled, spoon or pipe the cheesecake filling evenly into each shell. Top generously with the cherry pie filling, spreading it out to cover the cheesecake layer.
- Serve and enjoy: Arrange the cheesecake tacos on a serving platter and serve immediately, or chill briefly before serving for a firmer filling. These treats are best enjoyed the same day to maintain the crunchy texture of the shells.
Notes
- For best results, use fresh tortillas and consume the tacos the same day to keep the shells crisp.
- You can substitute cherry pie filling with other fruit pie fillings like blueberry or apple if preferred.
- Be gentle when forming the taco shells over muffin tins to avoid cracking.
- Chill the cream cheese beforehand to help achieve a smoother filling.
