Cherry cheesecake tacos are one of those desserts that just work—crisp shells, creamy filling, and a big spoonful of cherry pie filling on top. They’re a little unexpected, but always a good idea.
Dessert Tacos, But Make Them Cheesecake
These cherry cheesecake tacos were born from a sweet tooth craving for something crisp, creamy, and completely different from the usual desserts. The shells get fried, tossed in cinnamon sugar while they’re still hot, then filled with whipped cheesecake and a big spoonful of cherry pie filling. They’re messy in the best way and really fun to eat.
I go with the smaller tortillas—they’re easier to fry and not too heavy once they’re filled. Once the shells are done, it’s just mix, fill, top, done. The cinnamon sugar gives them a churro-like crunch, but then you get that cold, creamy center and it’s a whole different thing in the best way.
The concept and process is not complicated, but they feel like something you’d find at a fair or from a food truck. I make them right before serving so the shells stay crisp, but you can knock out the filling ahead of time if you want.
The Cherry Cheesecake Tacos I Make Instead of Ice Cream Ones
Most versions of dessert tacos I come across are stuffed with ice cream, which means they start melting the second you plate them. Bonus – these don’t do that. The filling is smooth and creamy, but it holds its shape, so the shells stay crisp and the whole thing actually eats like a real taco. No soggy shells, no race to finish before everything collapses.
I also don’t shortcut the shell either! Frying the tortillas makes a huge difference—you get that golden edge, the buttery texture, and the cinnamon sugar sticks better. The filling is not too sweet, not too heavy – just whipped enough to feel light while still tasting like cheesecake.
Why These Cheesecake Tacos Work
- No oven required. Fry the shells, whip the filling, and assemble.
- It’s a unique way to use cherry pie filling.
- They’re whimsical and I love a fun handheld, mini dessert.
Ingredients You’ll Need for Cherry Cheesecake Dessert Tacos
You don’t need any upscale ingredients to make these—you probably have most of these ingredients on hand.
- Flour tortillas – Use the smaller, street-style tortillas for the right size and crispiness when fried.
- Neutral oil – Use vegetable, peanut, or avocado oil for frying.
- Unsalted butter – Adds richness and helps the cinnamon sugar stick.
- Granulated sugar – The base of the cinnamon sugar coating.
- Ground cinnamon – Gives the taco shells that warm, sweet flavor.
- Full-fat cream cheese – For a rich and creamy cheesecake filling.
- Confectioners’ sugar – Sweetens the cream cheese without making it gritty.
- Vanilla extract – Adds flavor to the cheesecake filling.
- Heavy whipping cream – Whips up to lighten the filling and give it that creamy texture.
- Cherry pie filling – A sweet, ready-to-go topping that’s perfect on top.
How to Make Them
Find the complete recipe with measurements in the recipe card at the bottom of the post.
- Step One (poke the tortillas)
Use a fork to gently poke holes all over the mini tortillas. This helps them stay flat and crisp up evenly when they hit the oil. - Step Two (heat up the oil)
Pour about 3 inches of oil into a deep, heavy pot and set it over medium heat. Once it hits 325°F, fold a tortilla in half, grab the top with a pair of long tongs, and carefully dip it into the hot oil. Fry for about a minute, just until it’s crisp and lightly golden. - Step Three (shape and cool)
Set the fried shell in a taco rack to cool. No rack? Flip a muffin pan upside down and nestle the shell between the grooves. Once it cools, it’ll keep that taco shape. - Step Four (repeat and keep an eye on the heat)
Do the same with the rest of the tortillas. Keep an eye on the oil—if it gets too hot, turn the heat down or off for a bit. You’re going for crisp, not burnt. - Step Five (brush with butter)
Once the shells are cool enough to handle, brush them—inside and out—with melted butter. Don’t hold back; you want the cinnamon sugar to stick. - Step Six (coat in cinnamon sugar)
Mix the sugar and cinnamon in a small bowl, then dip each buttered shell inside and out. Shake off any extra and set them aside to cool completely. - Step Seven (make the filling)
In a big mixing bowl, beat together the cream cheese, confectioners’ sugar, and vanilla until smooth. Add the heavy cream and keep beating until it’s thick and holds its shape. - Step Eight (fill the tacos)
Spoon or pipe the cheesecake filling into the cooled shells. A piping bag with a star tip makes them look nice, but a spoon works too. - Step Nine (top with cherry filling)
Add a spoonful of cherry pie filling right on top of each taco. That’s it—they’re ready to serve.
Recipe Tips
Here are some tips to make the process even more simple:
- I use the smaller street-style tortillas, but it’s easy to cut smaller rounds from regular flour tortillas if that’s what you have.
- If you don’t want to fry, you can bake the shells in an upturned muffin pan at 400ºF for 10–12 minutes until they’re crisp and pale golden.
- I prefer heavy cream over whipped topping—1½ cups of cream whips up to about 3 cups, which is the same as 8 ounces of topping if you’re using that instead.
- No piping tip needed. Just cut the corner off a piping bag or Ziploc, or spoon the filling straight in.
- You’ll need about 4–6 cups of neutral oil in a deep, heavy pot. Aim for 3 inches so the tortillas can be fully submerged.
- If you don’t have a thermometer, toss in a small piece of tortilla—it should bubble right away if the oil’s ready.
- If the oil gets too hot, turn off the burner for a few minutes and let it cool before going again.
- I use the back burner and long-handled tongs to keep a safe distance from the pot.
- You can make the filling a few hours ahead and stash it in the fridge until you’re ready to use it.
- I’ve tried these with blueberry and peach pie filling too—cherry still wins, but they all work.
How to Store Cherry Cheesecake Tacos
These don’t keep well once assembled, but here’s how I handle leftovers:
- Cheesecake tacos are best eaten right after they’re made while the shells are still crisp.
- They’ll hold up for a couple of hours, but the buttered shells will soften the longer they sit.
- Because of the cream cheese and cream, the filling needs to stay refrigerated.
- Assembled tacos don’t store well in the fridge or freezer—the shells lose their texture.
- You can make the filling ahead of time and store it in a piping bag in the fridge until you’re ready to use it.
Frequently Asked Questions
- What’s the best way to get evenly shaped taco shells when frying? The smaller street-style tortillas naturally fold into a taco shape when you use tongs to hold the top edge while frying. But if you want them extra uniform, you can lightly fold them around a metal taco shaper or use a heat-safe spatula to press the fold while frying. Once they cool, they’ll hold that shape without much effort. If you’re new to frying, check out this guide on how to deep fry at home without a deep fryer from Serious Eats are super helpful.
- Can I make cherry cheesecake tacos ahead for a party? You can prep the components ahead, but don’t assemble them until you’re close to serving. Fry and sugar the shells the day of so they stay crisp, and keep the filling in a piping bag in the fridge. Once you’re ready, just fill and top—no need to rush the whole process earlier in the day.
- Do these travel well if I need to bring dessert somewhere? Assembled tacos don’t hold up well in a container—they’ll go soft and slide around. If you’re bringing them to a gathering, pack the shells and filling separately and assemble on-site in a few minutes. They look better and taste way fresher that way.
- Can I air fry the tortillas instead of deep frying or baking? Air frying works too, though it’s a bit trickier. You’ll need to fold the tortillas and secure them with something like foil balls or a rack, then spray both sides with oil. They’ll crisp up in about 5–7 minutes at 375ºF, but keep a close eye on them—they can go from perfect to overdone in no time.
- What’s the texture of the filling like—more whipped cream or cheesecake? It’s somewhere in between. You get the tangy flavor of cheesecake, but it’s lightened up with whipped cream. It’s not dense like a baked cheesecake, and not airy like mousse—just smooth and thick enough to pipe, with a creamy finish.
If You Like Cheesecake Tacos, Try These Other Mini Desserts
If you’re into handheld desserts, these mini treats are perfect for satisfying that sweet tooth.
- Mini Blueberry Cheesecakes – Sweet, bite-sized cheesecakes topped with blueberries.
- Mini Espresso Cheesecakes – Oreo crust and a coffee-infused filling.
- Air Fryer Cherry Hand Pies – Flaky, buttery, and filled with cherry pie filling.
- Lemon Meringue Mini Pies – Tangy curd and sweet, toasted meringue in a crunchy shell.
- Mini White Chocolate Raspberry Cheesecakes – Fresh raspberries with a creamy cheesecake base.
- Chocolate Chip Cookie Cups with Nutella Ganache – Soft cookies with a gooey center.
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Cherry Cheesecake Tacos
These cherry cheesecake tacos feature crispy cinnamon-sugar-coated shells filled with a smooth cheesecake filling and topped with sweet cherry pie filling. A fun, easy dessert perfect for any occasion.
Servings: 16 mini tacos
Calories: 370kcal
Equipment
- measuring cups and spoons For accuracy.
- mixing bowls To make the filling.
- heavy based pot Used to fry the taco shells.
- long handed tongs To safely submerge and remove the tortillas from the hot oil.
- thermometer for frying To keep the oil at the right temperature.
- taco rack or a muffin tin. To hold the fried shells in shape.
- pastry brush For brushing butter on the shells.
- hand mixer To beat the cream cheese and whipping cream to the right consistency.
- piping bag For filling the tacos with cheesecake filling; alternatively, a spoon works too.
- open star nozzle Optional, but makes it look pretty.
Ingredients
For the shells:
- 16 street sized flour tortillas or 5 taco sized flour tortillas
- 4-6 cups neutral oil for frying (vegetable, avocado, peanut)
- 1/2 cup unsalted butter melted
- 1 cup granulated sugar
- 1 tbsp. ground cinnamon
For the filling and topping:
- 8 oz. full-fat cream cheese room temperature
- 1/4 cup confectioners' sugar
- 2 tsps. vanilla extract
- 1-1/2 cups heavy whipping cream
- 21 oz. can cherry pie filling
Instructions
- Use a fork to prick the tortillas all over the surface.16 street sized flour tortillas
- Set a large, deep, heavy-based pot over medium heat and add 3 inches of oil. When the oil reaches 325°F, take a tortilla and fold it in half. Grasp the top of the tortilla with a pair of long-handled tongs and carefully submerge it into the hot oil; fry for about 1 minute, or until crisp and pale golden brown.4-6 cups neutral oil for frying
- Place the fried taco shell in a taco rack to cool, or nestle it between the grooves of an overturned muffin pan. The taco shell will hold its shape once it cools.
- Repeat with the remaining tortillas. Keep an eye on the oil temperature as you go—turn off the heat if it gets too hot.
- When the taco shells are cool enough to handle, use a pastry brush to coat them, inside and out, with melted butter.1/2 cup unsalted butter
- In a small bowl, mix the sugar and cinnamon until well combined. Dip the taco shells, inside and out, in the cinnamon sugar, shaking off any excess. Set aside to cool completely while you make the filling.1 cup granulated sugar, 1 tbsp. ground cinnamon
- To make the filling: In a large mixing bowl, add the cream cheese, confectioners' sugar, and vanilla extract. Beat until smooth, then pour in the heavy cream and beat again until the mixture is very thick and holds its shape.8 oz. full-fat cream cheese, 1/4 cup confectioners' sugar, 2 tsps. vanilla extract, 1-1/2 cups heavy whipping cream
- Transfer the cheesecake filling to a piping bag fitted with an open star nozzle. Pipe the filling into the cooled taco shells. (You can also fill the shells with a spoon—the piping bag just makes them look prettier.)Add a spoonful of cherry pie filling to the top of each taco shell.21 oz. can cherry pie filling
Notes
- Frying the tortillas yourself gives the taco shells that golden, crispy texture that store-bought shells can’t match.
- Customize the topping with your favorite fruit filling—blueberry, peach, or even fresh berries work great.
- Make the filling ahead of time to save time on the day you want to serve them. Just keep it in the fridge until you're ready to fill the shells.
- Don’t skip the cinnamon-sugar coating; it gives the shells that perfect churro-like flavor that pairs so well with the creamy filling.
- If you prefer a lighter option, you can air-fry the tortillas instead of deep-frying them.
Nutrition
Nutrition Facts
Cherry Cheesecake Tacos
Amount Per Serving (122 g)
Calories 370
Calories from Fat 212
% Daily Value*
Fat 23.6g36%
Saturated Fat 12g75%
Polyunsaturated Fat 1.7g
Monounsaturated Fat 8.2g
Cholesterol 52mg17%
Sodium 263mg11%
Potassium 84mg2%
Carbohydrates 37g12%
Fiber 1g4%
Sugar 13g14%
Protein 4g8%
Vitamin A 178IU4%
Vitamin C 2mg2%
Calcium 79mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Have you made these Cherry Cheesecake Tacos I’d love to hear how they turned out — leave a comment below and let me know.
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Bre says
The cinnamon sugar shells were perfection! Loved this simple dessert so much
Cathy Pollak says
So glad you loved it!
Ama says
Oh my goodness, these were SO GOOD! These dessert tacos were a fun and delicious way to shake up Taco Tuesday!
Elle says
This is the best dessert ever. The crispy shells and creamy cheesecake filling is the most delicious combo. I thought they would be hard to make but it was really easy and my kids are begging for more.
Cathy Pollak says
Thanks!